Leaving your food on the counter may attract bacteria.
This video was originally published in October 2016.
We spoke with Robert Gravani, a professor of food science at Cornell University, to figure out the safe and unsafe ways to thaw your food. Leaving it on the counter is a big no-no. Following is a transcript of the video.
You've been defrosting your food all wrong. Don't defrost your food by leaving it on the counter because once it's between 40-140 ºF your food is in the danger zone where bacteria will multiply rapidly.
Here are the 4 safe ways to defrost your food:
1. In the refrigerator is the slowest method, so prep ahead of time. A frozen turkey takes at least 24 hours to thaw per every 5 pounds. Once thawed, poultry and seafood will stay good for 1-2 days. Red meat for 3-5 days. If it's still good after thawing, you can refreeze it.
2. In cold water is the second-slowest method. Make sure it's in a sealed container or bag. Otherwise, bacteria from the environment could contaminate your food. Submerge it in the cold (never hot) tap water. Change the water every 30 minutes until thawed. One pound of meat should take about an hour. A whole turkey will take about 30 minutes per pound. Once thawed, you must cook immediately! (You can refreeze after cooking it.)
3. In the microwave is your next option. Be careful because you can accidentally cook some parts while thawing, so make sure to always cook fully through after thawing in the microwave. (You can refreeze after cooking it.)
4. Simply cook it — that's your quickest method. Skip the thawing process altogether, and expect the cooking process to take about 50% longer than what's recommended.
Tech: You're probably defrosting your food all wrong — here are 4 ways to do it safely
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