How to thaw food safely: fridge, cold water and microwave

Thawing seems trivial, but it's when most mistakes happen. The basic rule: food must never sit at room temperature for long.

General guidance for a fridge at 0–4 °C and a freezer at −18 °C. Always follow the instructions on the pack and, when in doubt, throw it out.

1. In the fridge: the best method

The slowest but the safest. Put the food on a plate or in a container (to catch liquids) on the lowest shelf. Allow about 24 hours per 2 kg; small portions need one night.

After thawing in the fridge, minced meat and fish should be cooked within 1–2 days, large cuts within 3–5.

2. In cold water: faster

Leave the food in its sealed bag and submerge it in cold water, changing it every 30 minutes. Half a kilo thaws in about an hour. Then cook it right away.

3. In the microwave: only if you cook immediately

Use the «defrost» setting and cook straight away: some parts start warming and must not cool down again.

What never to do

• Thaw on the counter or in the sink: the surface warms while the centre is still frozen, and bacteria multiply.
• Use hot water.
• Refreeze raw food that was thawed outside the fridge.

Frozen vegetables usually don't need thawing: cook them straight from frozen.