What is the recommended way to thaw frozen food?

Thawing frozen food in the refrigerator is considered the safest method because it maintains a consistent, safe temperature throughout the process, typically at or below 40°F (4°C). This helps prevent the growth of harmful bacteria that can occur when food is left at higher temperatures. It allows food to thaw gradually and ensures that it remains safe to consume. Additionally, foods thawed in the refrigerator can be refrozen without significant loss of quality, which is an advantage for food management.

Other methods of thawing, such as at room temperature on the kitchen counter, can lead to parts of the food entering the temperature danger zone (between 40°F and 140°F), where bacteria can multiply rapidly. Using hot running water poses a similar risk, as it can cause the outer layer of the food to become warm while the inside remains frozen, creating uneven temperatures that could allow bacteria to thrive. Thawing in the microwave can be safe, but it may not be the best unless the food is cooked immediately after thawing, as it may partially cook some areas, leaving them within the danger zone. Thus, thawing in the refrigerator is the most effective and safest approach.