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Safe Defrosting Techniques
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Cooking Without Thawing
It is safe to cook foods from the frozen state. The cooking will take approximately 50% longer than the recommended time for fully thawed or fresh meat and poultry.
Refrigeration
Defrost food slowly in the refrigerator to ensure that it remains at a safe, constant temperature — 40 °F (4 °C) or below. Plan ahead since this method can take several hours to days, depending on the item size.
Cold Water Thawing
Submerge food in a leak-proof plastic bag in cold tap water. Change the water every 30 minutes so it continues to thaw. Cook food immediately after thawing. Small packages may defrost in an hour, while a 3-4 pound package may take 2-3 hours.
Microwave Defrosting
Use the defrost setting or 50% power to thaw food evenly. After defrosting, food should be cooked immediately as some areas may become warm and begin to cook during microwave defrosting.
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