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The Dangerous Meat-Thawing Mistake Almost Everyone Makes—and the Safe Fix
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We spoke to food safety experts to learn whether you should thaw meat on the counter and the science behind the risks.
The method poses a food safety risk, as it can potentially lead to foodborne illness.
In the Refrigerator"The safest way to thaw meat is in the refrigerator," says Baker.
Cold water thawing: Packages of meat (about 1 pound) will take about one hour or less to thaw in cold water, says Baum.
Cold water thawing: When thawed in cold water, larger items take about 30 minutes per pound to fully defrost, says Baum.
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