Ideally, you froze your food in an airtight plastic bag and won’t have to do this. If you stored it in aluminum foil though, you have to take the foil off and put it in a bag. This is faster than refrigerator thawing and safer than hot water thawing.
Depending on how good the water lines in your home are, you may need to wait 20-30 seconds to give the cold water time to reach its lowest temperature.
You can tell if smaller food items are thawed by simply touching them. If they’re as soft as they’d be if they weren’t frozen, you’re good to go. Larger items may be frozen in the center though, making this method a poor choice for thicker foods. If you’re in more of a hurry, place the bagged item into a colander or something similar that will allow the water to drain. Then, allow cold water to run over the over the bag, turning the item every few minutes until it’s thawed. [4] X Expert Source JoAnna MinneciProfessional Chef Expert Interview. 23 December 2021. Use a spoon or spatula to weigh the food down if it’s floating at the top of the water.
Cook your food immediately after it’s fully thawed.
This method works with bread, frozen noodles, broth, fruit, and vegetables. It isn’t the best method for meat though, as frozen meat tends to thaw really unevenly in the microwave. If you aren’t sure if a container is microwave-safe, flip it upside down and look on the bottom to see if it says “microwave safe. ” It may also have the international logo for microwave-safe, which is 3 wavy lines. If you do thaw meat in the microwave, only thaw cuts of meat that are less than 2 pounds (0. 91 kg).
For example, if there is a “Chicken” button your microwave, and you have a 1. 5 lb (0. 68 kg) filet, put the plate in the microwave and press “Chicken. ” Then, enter “1. 5” with the number pad and press enter. When the microwave stops, flip the chicken over with tongs or a spatula and press “Start” again to finish thawing it.
Frozen broccoli or chopped spinach will likely require 2 minutes, while frozen cucumbers or potatoes will likely take 3 minutes or more. Doing this is largely a trial-and-error process. You’ll need to inspect the food carefully when flipping it or taking it apart in the microwave to determine when it’s thawed and estimate additional cooking times.
If you have a frozen chunk of veggies or noodles, split them apart with the point of your fork. Do this carefully though, since the tension may lead to noodles or veggies flying off of your plate.
Cook your food immediately after it’s been thawed in the microwave.
You can certainly defrost bread entirely in the microwave, but it may get soggy as the ice crystals melt into the bread. This method may not work with baked goods that contain filling, like pie or donuts with cream filling.
You do not need to microwave entire loaves of bread before putting them in the oven. You should microwave smaller baked goods and sliced bread first if you want them to be soft.
If you want toasted bread, you can skip this step and heat your bread in the oven from frozen. Microwaving the baked goods ensures that some of the ice from the freezing is absorbed in the bread, making it softer. You don’t need to microwave loaves before heating them in the oven.
Even if they aren’t sliced, this method works for smaller baked goods, like individual scones, muffins, or croissants. Use an oven mitt to safely remove the pan from the oven.
This method is the riskiest of all possible options, since bacteria can grow on the outer surfaces of your meat as the water cools. If done properly, it’s perfectly safe though. To keep your meat safe, the water must stay above 100 °F (38 °C), so you’ll need to stir the water to avoid pockets of cooler water and replace the water as it cools.
Putting the meat in your bag while it’s still in the freezer will ensure that no room-temperature air from your room gets into the bag. Try to force as much of the air out of the bag as possible before sealing it. You need to submerge the meat, and if you leave a bunch of air inside, the meat will float to the top.
Stirring also speeds up the thawing process, which is important since you’re warming the meat to thaw it.
You may need to replace the water 2-3 times depending on how thick your meat is, and how hot your tap water is.
You can touch the meat by lifting it out of the bowl with your slotted spoon and pressing it lightly. If it’s soft and seems like it’s no longer frozen, it’s ready to be cooked.
