What to Do With the Liquid Released by Thawed Food

During freezing, the water inside cells turns to ice, expands, and puts stress on the cell walls. The larger the crystals, the greater the damage; when thawing begins, liquid flows out through these tears, and the cell cannot take it back because the structure that held it has been damaged. That is what collects in the container, and the amount directly shows how quickly the food was frozen. A package that releases little liquid was frozen quickly; one that releases a lot was frozen slowly or thawed and refrozen once. In other words, the liquid in the container also tells you something about the package’s history.

For raw meat, poultry, and fish, discard this liquid and pat the food dry with a paper towel before cooking. There are two reasons. The first is hygiene: the leaking liquid carries the raw food’s own microorganisms, and if it contaminates the counter or nearby ingredients, it can cause cross-contamination; that is why food should always be thawed in a covered container on the lowest shelf of the refrigerator. The second is cooking: a wet surface will not brown in a pan; it first releases its water as steam, and the meat boils instead of browning.

The effect of a wet surface on cooking is considerable. A moist steak or piece of chicken put in a pan does not form a crust until the water on its surface is gone; meanwhile, the inside continues to cook, so the meat dries out and does not reach the desired color. Patting the surface dry is therefore the last step in thawing, not a separate refinement. The same rule applies even more to fish that will be fried and to breaded pieces; coating does not stick to a wet surface, it falls off in the pan, and it contaminates the oil.

Fruit is the opposite. Thawed strawberries, sour cherries, blackberries, and mulberries release a lot of liquid, and it is colorful, sweet, and aromatic; pouring it out is a direct loss. Add this liquid to cake syrup, over yogurt, to lemonade, or to a sauce. If you do not want the fruit to break apart as it thaws, do not thaw it completely; use it with softened edges and a still-frozen center, which also releases less liquid. If frozen fruit is going into cake or dough, add it frozen without thawing; this keeps it from coloring the batter and sinking to the bottom.

With cooked dishes, the liquid appears as separation. A thin layer of liquid collecting on the surface of thawed soup or sauce is normal; when the dish is heated on the stove and stirred, the layer comes together again. Liquid collecting in vegetable dishes waters them down; in that case, heat the dish uncovered to evaporate excess water. Never leave thawing liquid on the counter or splash it into the sink; pour it directly down the drain, and clean every surface it touched right away. Do not use the container used for thawing as a cutting board; wash it first.