Thaw in the refrigerator This is by far the easiest and safest way to thaw frozen food, but it takes the longest. Step 2: Cut. In a refrigerator. Never try to thaw fish, meat, and vegetables using this method. Cold Water Thawing. Heating and then cooling is fine too, but takes longer,” she says. Place the package under water in a bowl, pot, or sink and change the water every 30 minutes until the food is defrosted. Empty out the water and replace it with fresh cold water. Cold water thawing is meant to keep the surface of your food cool enough that bacterial growth stays slow, allowing the food to slowly, safely thaw all the way through. It is important that the water be cold so that the turkey stays at a safe temperature. To do this, soak the cabbage in salt or vinegar water by filling a large bowl with cold water and adding 2 to 3 tablespoons of salt or vinegar. Method #3: thawing in cold water This method typically takes 20-30 minutes per pound of food and requires some planning and preparation. Runny water. “I love adding frozen cauliflower to smoothies to boost the nutrients, plus it helps … You should change the water every 30 minutes. You can freeze the cabbage in … Best way to safely thaw the meat. While keeping meat cold while thawing is important to limit bacterial growth, it’s possible to thaw food quickly in water. Placing frozen food under cold, runny water can be used as a medium to thaw only meats. For the cold water method, leave the turkey in its original wrapping and submerge it in a sink (or container) full of cold water. So, a 12 pound turkey will take about 6 hours to thaw in cold water. Vegetables that grow underground (potatoes, carrots, beets, turnips), should start off in cold water. Under running water. Depending on the fare, it can take 24 hours per pound of food. Place the package under water in a bowl, pot, or sink and change the water every 30 minutes until the food is defrosted. Make sure to change the water about every half hour in order to maintain the water temperature, and not allow warmer water to become a breeding ground for salmonella. The water flow Thaw food submerged under running water at a temperature of 70˚F (21˚C) or lower. Try not to attempt thawing any other food with this method. Unlike the refrigerator method, a thawed turkey using this method must be cooked immediately after it's defrosted. For example, “frozen corn can just be run under cold water to defrost, and then it's ready to add to a salad. Leave the cabbage in the water to soak for 20 to 30 minutes and rinse well. Spotlight Recipes: More Chicken Ideas. ... Make a big batch of homemade balsamic syrup and keep it on hand for drizzling over grilled chicken, fish, vegetables or fruit. 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