Thaw
Thawing brings frozen food back above freezing safely, in the fridge, in cold water or in the microwave, and never on the kitchen counter.
Also called Defrost, Defrosting, Thawing.
To thaw, or defrost, is to bring frozen food back above freezing before you cook or eat it. The safe methods keep the outside of the food cold while the inside thaws. On the counter, the surface warms into the danger zone, where bacteria grow fast, while the center is still frozen.
How to do it
- In the fridge. The safest method, and the slowest. Put the food on a plate or tray on the bottom shelf so juices cannot drip onto other food. Small cuts thaw overnight. A whole turkey needs about 24 hours for every 2 kg (4 to 5 lb).
- In cold water. Seal the food in a leak-proof bag and put it in cold tap water. Change the water every 30 minutes. Allow about 30 minutes per 450 g (1 lb). Cook the food straight away.
- In the microwave. Use the defrost setting and cook the food straight away, because some parts may start to cook.
- From frozen. Many foods can be cooked without thawing. The USDA says cooking takes about 50 percent longer.
How to tell it is done
Thawed meat and fish should be soft all the way through, with no ice crystals in the center. If a roast or bird is still firm inside, it will cook unevenly. Check the internal temperature in the thickest part when it is cooked.
How to store it
After thawing in the fridge, the USDA says ground meat, poultry and fish keep for another 1 to 2 days, and beef, pork or lamb roasts, steaks and chops for 3 to 5 days.
Advice on refreezing differs:
- The USDA says food thawed in the fridge can be refrozen without cooking, though it may lose some quality. Food thawed in cold water or the microwave should be cooked before freezing.
- The UK Food Standards Agency says not to refreeze raw meat or fish once it has thawed. Cook it thoroughly first; then you can freeze the cooked dish.
Common mistakes
- Thawing meat on the counter or in hot water.
- Thawing raw meat on a high shelf, where it drips onto ready-to-eat food. That is a common cause of cross-contamination.
- Leaving food in cold water without changing it.
- Starting a big roast or turkey too late. Plan the thaw in advance, as part of your meal prep.
Related terms
- Danger zoneThe danger zone is the temperature range where bacteria grow fastest, 4 to 60°C (40 to 140°F) in USDA guidance. Keep food out of it as much as you can.
- Cross-contaminationCross-contamination is when germs or allergens spread from one food, surface or hand to another. Separate raw meat, and wash hands, boards and knives.
- ReheatReheating leftovers safely means heating them until steaming hot all the way through, 74°C (165°F) in the center. Here is how to do it on each appliance.
- Flash freezeFlash freezing means freezing food in a single layer on a tray before bagging it, so berries, dumplings and cookie dough stay loose and easy to portion.
- Internal temperatureInternal temperature is the heat at the center of food, read with a probe thermometer. It is the surest way to know meat, fish and bread are done and safe.
- Meal prepMeal prep is planning and preparing meals or ingredients ahead, often on one day a week, so weekday cooking takes minutes and you eat to a plan.