Thawing

Thawing is the process of raising the temperature of frozen food so the ice crystals melt and the food becomes ready to cook or eat. Slow thawing in the refrigerator better preserves texture, while leaving food at room temperature increases microbial risk. Thawing in a microwave or cold water is faster but requires care.

Where It’s Used

“Thaw the frozen meat by moving it to the refrigerator one night before cooking.”