Thawing is raising the internal temperature of a frozen food to melt the ice crystals and make it ready to cook or consume. Slow thawing in the refrigerator preserves texture better, while leaving it at room temperature increases microbial risk. Thawing in a microwave or in cold water is faster but requires care.
Where It's Used
“Thaw the frozen meat by moving it to the fridge the night before cooking.”
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