How do I thaw meat safely?

Concerns & risks

You were trying to get dinner going, but the chicken is frozen solid and dinner is in an hour.

Everyday mishaps add up.

Causes & evidence

Thaw in the fridge, in cold water, or in the microwave, never on the counter. See food storage times.

What to do

1. Fridge thawing is safest.
2. Cold water: change every 30 minutes.
3. Microwave-thawed food: cook right away.

Common mistakes: Common mistakes: thawing on the counter or in hot water. The outer layer warms into the danger zone, between 40°F and 140°F, where bacteria multiply fast, while the inside is still frozen. For cold water thawing, keep food in a leak-proof bag, submerge it, and change the water every 30 minutes. Small packages may thaw in an hour or less. If you use the microwave, cook the food immediately afterward, since some parts may start cooking. You can also cook some foods from frozen; it takes about 50% longer. Fridge thawing takes the most time, often a day for smaller items, but it's the safest and lets you refreeze if plans change.

Speed Man tip: Plan ahead the night before.

Wrap-up: Fridge. Cold water. Cook now.