Leaving your food on the counter may attract bacteria. This video was originally published in October 2016.
We spoke with Robert Gravani, a professor of food science at Cornell University, to figure out the safe and unsafe ways to thaw your food. Leaving it on the counter is a big no-no. Following is a transcript of the video.
You’ve been defrosting your food all wrong. Don’t defrost your food by leaving it on the counter because once it’s between 40-140 ºF your food is in the danger zone where bacteria will multiply rapidly.
Here are the 4 safe ways to defrost your food:
1. In the refrigerator is the slowest method, so prep ahead of time. A frozen turkey takes at least 24 hours to thaw per every 5 pounds. Once thawed, poultry and seafood will stay good for 1-2 days. Red meat for 3-5 days. If it’s still good after thawing, you can refreeze it.
2. In cold water is the second-slowest method. Make sure it’s in a sealed container or bag. Otherwise, bacteria from the environment could contaminate your food.
Tech: You’re probably defrosting your food all wrong — here are 4 ways to do it safely
