What is the proper way to thaw frozen food?

Thawing frozen food properly is crucial for food safety and to maintain the food's quality. The correct approach involves methods that prevent the growth of harmful bacteria. Thawing food in the refrigerator allows it to thaw at a safe, consistent temperature, significantly reducing the risk of bacteria multiplying. Similarly, using cold water to thaw food ensures it remains below the temperature where bacteria can thrive, and using the microwave is effective for immediate cooking after thawing, provided that the food is cooked right away.

Other methods, such as thawing at room temperature, can allow the outer layers of food to reach temperatures conducive to bacterial growth while the inner parts remain frozen. Thawing under hot water can lead to uneven cooking and also increase the risk of bacterial proliferation on the surface. Direct sunlight should never be used for thawing as it can rapidly raise the temperature of food to unsafe levels, again increasing the risk of foodborne illnesses. Thus, the answer that encompasses safe thawing methods is the one that includes refrigerator thawing, cold water, or microwave methods.