I try to be good about remembering to take meat out of the freezer and move it to the refrigerator in enough time to be able to eat it when I want it, but itâs so easy to forget, and itâs so tempting to just toss the meat in the microwave. Known as the âdanger zoneâ, this is the range between 40°F and 140°F, or 5°C to 60°C where bacteria grows most rapidly, sometimes even doubling within just 20 minutes (source). To keep the water fresh and at an ideal cold temperature, refill the water every 10 minutes. Be sure to stop the microwave and flip it every minute until it has thawed and is ready to cook. The microwave is one of the quickest and easiest methods to use, but it risks overcooking and ruining meat. Make sure that sure you cook it immediately after thawing so that the surface of the chicken is not exposed to the effects of bacteria. Kicking off this list is a method tried and trusted ⦠Make sure you keep checking the chicken to assess whether or not it has defrosted. Pro tip: You will need more time than usual to cook the chicken. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. A lot of modern microwaves have defrost settings, but if yours doesnât then I recommend using a medium-low setting for two to three minutes. Microwaving the Chicken Remove all of the wrappers from the chicken. It’s much faster than the refrigerator, but it’s still safe and does not run the risk of prematurely cooking the meat. This will help stop the meat falling into the danger range of 40°F to 140°F, where bacteria is most likely to develop. Allowing it to simply sit in hot water means that the water will cool down, making it ineffective. Pro tip: Ensure you use cold water. Check out my guide on how to smoke a whole chicken. How to Thaw Every Frozen Food in the Microwave | Epicurious This is because the ice in the chicken meat will turn to water and then quickly steam, cooking it from the inside. You will need to get your temperature readings absolutely dead on, so you will need a good meat thermometer to do it right. This is why so many people get defrosting chicken wrong: You need to allow the meat to come to a thawed state, but without any of the flesh falling in the danger zone temperature for a prolonged period of time. How to Defrost Chicken Safely With 3 Different Methods | SELF The absolute best way to thaw frozen meat is to move it to the refrigerator and leave it there until it is completely thawed. Even something small like a frozen chicken breast can take all day to thaw in the refrigerator. Place the pieces on a microwave-safe dish that will catch any leaking juices from the meat during defrosting. Even thoughother thawing methods (such as using cold water) are also efficient and safe, using the microwave is considered the best way to defrost the chicken. That’s the safest way to thaw meat, because the meat never winds up in what the USDA calls the “danger zone,” of between 40 and 140 degrees Fahrenheit, which is where bacteria starts to multiply rapidly. Top with a heavy plate ⦠The refrigerator thawing method also gives the meat a better texture when it’s cooked, because freezing causes meat to lose moisture. The microwave should be the perfect appliance to quickly thaw your chicken. Slow simmering recipes (like stews, curries and soups) are great example of this. While this is not a quick method, it allows meat to reach a thawed state without exposing it to the temperatures that allow bacteria to thrive on its surface. Short of time with your poultry? Professor Stathopoulos and the USDA both say meat should never be defrosted in hot water or by leaving it out on the counter at room temperature, because both methods bring the outer surface of the food into the too-warm “danger zone” while the middle is still frozen. After this, turn the chicken over and microwave at low for a further two minutes per pound of breast. This includes chicken that hasn’t completely thawed. The problem with refrigerator thawing is that it is really, really slow. Chicken retains its flavor allowing you to wow your little ones. What People Want from a Healer in the Midst of a Pandemic, A Middle School Math Teacher Planning Lessons and Lunch, The Columbus, OH-based Forager Who's Become a TikTok Star, A Food Justice Advocate and Mother Talks Breastfeeding and Herb Gardens, Bryant Terry's Sautéed Cabbage and Roasted Potatoes, Vivian Howard's Baked Pimento Cheese and Sausage, safe and useful method to defrost meat more quickly is to use tepid water. Freezing meat is a great way to get the most out of your shopping, but even frozen food has an expiration date. This method only requires 30 minutes per 2lbs of meat, and is your best bet for protecting your meat against bacteria growth. According to the USDA, if you thaw meat in the refrigerator, you can even freeze it again safely if you change your mind without cooking it, and then eat it later. OK, so this isnât thawing as such, but cooking directly from frozen can work with specific types of cooking. Defrosting chicken in cold water. Ultimately, the best and safest way to defrost poultry is leaving it to rest in your refrigerator overnight. Once itâs been cooked, it will usually stay good for 3 to 4 days in the fridge. So, you can start cooking in no time. Earlier in this article I mentioned that meat temperatures for chicken between 40°F and 140°F run the risk of allowing bacteria to thrive on them, putting you at risk of getting food poisoning. TheOnlineGrill.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 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