To keep food fresh longer, we usually freeze it in the refrigerator. And the reason why these foods have a relatively long shelf life is that most of the microbes have been frozen by the low temperature. When we defrost food, many microbes come back to life as the temperature rises. So here's a question: Do you know how to thaw food safely? If not, please follow our do's and don'ts of defrosting food.
Do: Defrost Under Running Water
Frozen food can be thawed under running water when it is needed urgently. As the heat transfer performance of water is better than that of air, the time of thawing can be shortened. However, it should be noted that the frozen food should be tightly packaged in sealed bags or containers instead of being in direct contact with water, otherwise the nutrition of food would be washed away and the food would taste worse.
Do: Defrost in the Refrigerator
Refrigerator thawing refers to the preferred method that moves the food in the freezer to the fridge, which is eco-friendly to avoid the proliferation of microorganisms and retain the taste and nutrition of food. But it takes a longer time than other ways. Apply this method if you plan to cook meals the next day. Also, be sure to hold the frozen food with a bowl or other canisters to prevent the refrigerator from being polluted by the melted water.
Do: Defrost in the Microwave
Microwave thawing is to heat the food from the inside to the outside with a shorter time and less loss. But it has the disadvantage of heating unevenly. Hence, the key to defrosting is to well adjust the temperature of the microwave. To thaw meat, heat it on the lowest setting for 2 minutes first, then gradually increase the temperature and decide how long it takes to defrost according to the specific situations. If you have trouble with the time and temperature, remember to adhere to the principles of low temperature, short time and frequent operation. What's more, the ingredients should be as regular in shape as possible so as to be heated more evenly. And make sure that the packaging is microwave-safe.
Do: Pre-process Food
To shorten the time of thawing, cut food into small pieces or into shreds before freezing it rather than directly put food in the freezer. Pack them with storage bags or plastic warp according to the daily amount of food. This can avoid repeated freezing and be easier to thaw.
Don't: Defrost Food in Water
Although the food soaked in the hot water can be thawed quickly, the ice crystals in the food will break the cell wall to let the fat out, influencing the flavor and nutrition of the food. Moreover, it is more common to soak the food in cold water, but it also leads to the loss of nutrients and the growth of bacteria.
Don't: Defrost Food at Room Temperature
It is unscientific to thaw food at room temperature. Except for microorganisms that can withstand extremely high or low temperatures, it's most suitable for others to grow and reproduce at 20-30℃. So when the frozen food is placed at room temperature, it tends to breed more bacteria.
Don't: Defrost Completely
Frozen raw ingredients do not need to be thawed completely. They can be cooked when being able to be cut with a knife, otherwise the blood of meat or fish would seep through and some nutrients would be destroyed.
Don't: Refreeze After Defrosting
If we thaw food repeatedly, the microbes still complete the reproduction before being put in the frozen environment again, increasing the risk of contamination and further affecting the nutritional value of the food.