Defrosting Meat Safely

We all know frozen meat Should be thawed in the refrigerator. This keeps it at or below 40 degrees while defrosting so critters, like bacteria and microbes, can't multiply and increase the risk of illness. I rarely remember to take out what I want to prepare far enough in advance though. A good size pot roast can take a couple of days to thaw this way! I don't usually plan meals that far ahead... Too much can change between now and then.

There are safe ways to hasten thawing. The preferred method is to soak in cool water, changing the water every 30 minutes until suitably thawed. Be sure to place frozen meat in a water proof container... a zipper bag or fresh trash bag works fine as long as you can fix it where the water won't touch the article being thawed. Soaking meat directly in water will leach out most of the juices that give it flavor. You can also use a microwave. Follow the manufacturer's instructions because each unit is a bit different. When thawed in the refrigerator, the meat can be refrozen if necessary. If you 'force' thaw meat, all of it should be cooked that day, preferably right away. The cooked meat may then be frozen safely. Something else to remember is thawing or partially thawing meat and refreezing it takes moisture out of it. Each time this is done the quality, texture and flavor, drops... noticeably.