Many people assume defrosting is easy and while it is – when done wrong, it can leave you with unsafe food and hidden health risks. Here’s how to thaw food properly and what to avoid.
Got frozen leftovers in the freezer – Defrosting might feel like a quick and easy job, but if it’s done wrong, it can lead to uneven cooking and even potential health risks.
When food is frozen, water inside turns into ice crystals. Defrosting melts them and brings food back to a safe, cookable temperature. But if it lingers too long in the “danger zone” (between 5C and 60C), bacteria like Salmonella or Listeria can multiply fast – and nobody wants that at dinner time.
Ecem Uslubaş, senior product manager at Hotpoint, shares her expert tips on the safest ways to thaw food and the mistakes to steer clear of.
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The best ways to defrost food
In the fridge (the safest method)
The slow and steady option. Move your food from the freezer to the fridge and let it thaw gradually at a safe temperature.
Here’s how long it usually takes:
- Chicken breasts (500g): 12–24 hours
- Mince or stewing beef (500g): 12–16 hours
- Fish fillets (200g): 6–8 hours
- Cooked leftovers (portioned): 6–12 hours
Always pop food on a plate or in a container to stop juices dripping onto other items.
In the microwave
When time’s tight, the microwave is your best friend. Many modern models – including Hotpoint ones – have a defrost setting to thaw food in minutes.
Keep an eye on progress, turning and separating pieces halfway through. Once it’s done, cook straight away, as parts of the food may have already started cooking.
Cold water method
If you’re short on time, there’s a easy method – Seal food in a leak-proof bag and submerge it in cold water, changing the water every 30 minutes. Smaller cuts can thaw in around an hour, while a whole chicken can take 2–4 hours. However never use warm or hot water – it can push food straight into the danger zone where bacteria thrive.
What not to do when defrosting
There are a few common slip-ups that can put you at risk:
- Don’t leave food out on the counter – room temperature is perfect for bacteria to multiply.
- Never refreeze raw food once thawed – it needs to be cooked first.
- Avoid leaving food uncovered in the fridge – it can dry out and cross-contaminate.
- If you’re using the microwave, always stick to defrost or low power.
Don’t forget cross-contamination
One of the easiest mistakes? Raw juices dripping from thawing meat. Always store raw items on the bottom shelf, use trays or containers, and wash your hands and surfaces thoroughly afterwards.
Cooking straight from frozen
Not everything needs defrosting. Foods like frozen veg or oven-ready meals are fine to cook straight from the freezer – just check the packaging and make sure the internal temperature hits at least 75°C.
“Defrosting food properly is one of those kitchen basics that often gets overlooked, but it plays a big role in food quality and safety. Using the right techniques helps reduce food waste and makes sure your meals are safe to enjoy.” Ecem said.
So, if in doubt, plan ahead – or cook straight from frozen if the packaging says it’s safe.
