What is the recommended method for thawing frozen foods?

Thawing frozen foods in the refrigerator is the safest method recommended to prevent the growth of harmful bacteria. When food is thawed in the fridge, it remains at a controlled, safe temperature which prevents the outer layers from reaching temperatures conducive to bacterial growth, while the interior is still thawing.

This method also allows for a gradual defrost, which helps maintain the quality and texture of the food. Foods thawed in the refrigerator can also be refrozen without significant loss of quality, provided they were thawed correctly.

In contrast, leaving food out on the kitchen counter permits the outer portions of the food to enter the danger zone of temperatures (between 40°F and 140°F), where bacteria can multiply rapidly. Thawing in a microwave, while viable, requires immediate cooking to ensure safety as some parts of the food may reach unsafe temperatures. Using hot water can lead to uneven thawing, with some areas potentially becoming warm enough to facilitate bacterial growth while others remain frozen.