Food storage is one of the important things in daily life. But have you also been defrosting your meat and other food the right way? Although there are life hacks that can thaw meat easily, some are not the safest way to do it.
There are several defrosting myths that we believe in and actually use to get our food ready when we take them out of the freezer. Have you been doing it the right way? Here are four common myths and what the United States Department of Agriculture (USDA) has to say about them.
#1. Using Hot Water To Thaw Meat
We have all done this at least once in our life. You need a quick way to defrost the meat so you throw it in a plastic bag and run warm or hot water to thaw it fast. Unfortunately, the USDA says that you are more likely to get sick if the food stays in the temperature danger zone, which is between 40 and 140 degrees Fahrenheit.
Need an easy and safe way to defrost? Use the defrosting setting in the microwave.
#2. Thawing Food On The Countertop At Room Temperature
If you still have plenty of time to prepare, you’ve probably left the food out to defrost on the countertop. However, food left at room temperature is more likely to attract bacteria the longer it stays out there. This applies to all types of food and not just meat. Do not allow your food to thaw at room temperature for more than two hours.
#3. Using An Aluminum Pan To Speed Up Defrosting
Aluminum pans can certainly make food thaw quickly. Nevertheless, the USDA insists that this must not be done at room temperature. For best results, place the food in an aluminum pan and allow to defrost in the refrigerator.
#4. Refreezing Food That Has Been Out Of The Refrigerator
Did you defrost some chicken then decide not to cook them? Don’t put them back in the freezer. If the food has been left out to thaw at room temperature for more than two hours, it’s probably already covered in bacteria. If you’ve decided to defrost food, it is still best to allow it to thaw in the refrigerator.
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