FREEZING FOOD IS AN INCREDIBLY CONVENIENT WAY TO SAVE IT, BUT THAWING IS SUCH A HASSLE?
Today, meats or food mostly sold in frozen packages as we see in supermarket and also freezing food is also a convenient way to keep it for the next couple of days. But the problem is that defrosting it in the refrigerator can take a long time and requires you to plan at least one day ahead of time. Another thing you need to be aware of is that a lot of bacteria grow in the range of 40-100°F (4-38°C) (i.e. room temperature).
HERE IS THE BEST, QUICKEST AND SAFEST WAY TO THAW JUST ABOUT ANY FOOD!
Just keeping your frozen food out on the countertop for a long time is asking for trouble. But it's a common cooking mistake that you can fix easily:
Remember, the "danger zone" for bacterial growth in food is between 40°F and 140°F (5°C and 60°C), and sitting right in the middle of that is "room temperature," around 68°-70°F (20°-22°C). A couple of hours at room temperature will certainly make sure that the meat is thawed, but it's a field day for bacterial growth as well, especially as the deeper parts of your cut begin to come up to temp while the outsides have been room temperature. If you are going to thoroughly cook it later, there's a good chance that bacteria like E. Coli will get destroyed in the process. But as a general safety practice, it's better to avoid thawing at room temperature. So what are your alternatives?
The easiest thawing technique and one of the safest is to remove frozen food from the freezer and use the Defrost Tray. This will not take much longer than you enter into the refrigerator, depending on thickness.