Timeline for To refreeze or to refrigerate?
Current License: CC BY-SA 3.0
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| Apr 13, 2017 at 12:33 | history | edited | CommunityBot |
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| Mar 24, 2014 at 15:23 | comment | added | SAJ14SAJ | The above comment is vastly oversimplified, to the point where it implies incorrect thawing methods. Thawing on the counter is never recommended. The four approved methods of thawing are: in the refrigerator, under cool running water, in the microwave, or as part of the cooking process. If you have any doubts about what those mean, please see the many other questions in this site, or ask a specific new question. | |
| May 9, 2012 at 20:56 | vote | accept | chama | ||
| May 8, 2012 at 16:06 | comment | added | Jay | @chama you should generally always thaw in water if you are leaving it out on the counter. If you leave the meat in the counter by itself(esp if the meat is really thick) the outside of the meat will go into the danger zone while the inside of the meat is still thawing. And you generally shouldn't refreeze meat thawed outside regardless whether it's in water or not. | |
| May 8, 2012 at 15:50 | comment | added | chama | Thanks. I actually usually defrost on the counter. Maybe I'll start doing it in the fridge. What about defrosting in cold water? Where does that fit in the guidelines? | |
| May 8, 2012 at 15:09 | history | answered | Chris Cudmore | CC BY-SA 3.0 |