The best defrosting method is: ?

Question

A cold water

b. microwave

c. setting out at room temperature

d. refrigeration on the bottom shelf

Answer 1

D -- in fridge, and on bottom, so it doesn't drip blood on lettuce or something that will not be cooked

Answer 2

hot water bath

Answer 3

D

Per Alton Brown, yes it takes longer but the integrity of the previously frozen item will be better.

In a pinch, A will work.

Answer 4

a) Cold water works best for something big like a frozen turkey.

b) Microwave thaw settings are good for Beef, Chicken, & Fish.

c) Leaving at room temperature is dangerous for meat or dairy.

d) Bottom shelf of refrigerator is good for meat if you have time.

Answer 5

refridgeration on bottom shelf is the optimal way to defrost of course but if you are in a jam then the microwave is best.

Answer 6

Definitely refrigeration. It is very bad to leave things out at room temp. as this leaves it open to develop bacteria and a high potential for food poisoning. The other two methods are O.K. in a pinch. The cold water method can be good, but you have to constantly change the water and sometimes the microwave starts the cooking process.

Answer 7

depends what you are defrosting... Chiken use B it will moisten it

Answer 8

Is this a trick question?  All of these are good methods of defrosting, but it totally depends on what you are defrosting!

When I have a jar of frozen sauce (like pesto) I put it in a cold water bath with the lid on.  Choice A.

If I have some ground beef I want defrosted to make into burgers I put it in the microwave.  Choice B.

When I defrost a frozen dessert I set it out at room temperature.  Choice C.

When I am defrosting the turkey that I am going to roast for Thanksgiving I would only put it in the refrigerator on the bottom shelf because heat rises, and even in the refrigerator the coldest part is in the bottom.  Choice D.

So, what are you defrosting?  :)