Thawing
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Culinary Uses

First, never thaw frozen food items at room temperature. Room temperature is in The Food Danger Zone, where pathogens thrive. Always thaw frozen items in a refrigerator close to 38° F (3° C). This may require planning and thinking ahead. If pressed, some items can be thawed under cold running water. In the microwave if the food will be cooked immediately after being thawed. If thawing fragile seafood under cold water, seal it in a plastic bag and thaw it by immersing it in cold water. If micro waving use the “defrost” setting and stop the cycle while the product is pliable but still icy. The cooking process can also be used to thaw product by putting frozen hamburger patties on the grill, or frozen fresh pasta into boiling water for example.