What is the recommended way to thaw frozen food?

Thawing frozen food under cold running water is recommended because it helps maintain a safe temperature throughout the food, minimizing the risk of bacteria growth. When food is thawed this way, the outer layers heat up quickly, but the temperature remains low enough to prevent the rapid multiplication of harmful microorganisms that can occur when food is left at warmer temperatures.

This method is quick, effective, and aligns with food safety guidelines, ensuring that food is thawed safely without allowing the temperature to rise into the danger zone (between 41°F and 135°F). Other methods, such as thawing at room temperature, can allow the outer parts of the food to reach unsafe temperatures while the interior is still frozen, leading to potential foodborne illness. Thawing in the microwave can also be effective, but it's important to cook the food immediately afterward, as it may heat unevenly. Using an oven for thawing is not recommended, as it does not heat the food evenly and can lead to partially cooked areas that might harbor bacteria.

Utilizing cold running water is thus the preferred method for ensuring both efficiency and safety in the thawing process.