Defrosting in Microwave

lucym

With two teenagers in the house I don’t always know who will be here for supper in time to allow for defrosting in the fridge. I have noticed that food feels warm after being defrosted in the microwave, is it still safe to eat? I don’t want to use it for raw meat, just for portions of pie, lasagne and so on.

Thanks

Lucy

Lillibet_2

I believe microwaves defrost in exactly the same way that they re heat but just at a lower tempreature so they are, in part, slowly cooking the item. I don't think is is unsafe but really it is no diffrent to re-heating the item, either in the microwave or oven, from frozen. I don't know how this tallys with microwaves beign safe to defrost raw meat but apparently they are, although whenever I do it the meat comes out half cooked:rolleyes: don't think I have ever been ill from it?

Curry_Queen

I only ever use the microwave to defrost raw meat if I'm cooking it immediately, otherwise the edges can overheat and start cooking before the centre has thawed properly, and I don't feel it is safe to leave raw meat sitting around too long in this state.

The idea is to give it short bursts with standing time in between to allow the heat/waves to penetrate the middle, which is basically what the defrost or low setting does anyway.

When thawing/re-heating cooked meals I always use the lower settings until the food is thoroughly defrosted, then up it to medium for 10 mins or so, stopping to stir it a couple of times, so it doesn't burn on the edges. Just make sure it's piping hot throughout

Cullumpster

i can't work the defrost thing on my microwave, every time i try and do something it ends up cooking

Needless to say the last time i used it was when i had a nice piece of steak but had forgotten to take it out of the freezer and thought 'i'll defrost it in the microwave' :mad:

the only thing i use it for now is cooking rice, and heating things like soup, beans peas etc.

lipidicman

Small bursts and letting it sit is a good idea. The reason for this is that the microwaves operate with a wavelength that corresponds to the resonant frequency of a vibration of a water molecule. Microwaves heat water. This frequency is different for ice and so microwaves are less effective at heating ice. The effect is that the bits that defrost then absorb the energy and cook before the bits that are still frozen can go on to defrost. These are 'hot spots'

I use defrost for things like frozen curry and spagbol. I have often wondered about putting in straight on high. But the lower power does seem to let the energy spread throughout the food and reduce the 'hot spot' effect. It is certainly less hassle than starting and stopping. I tend to go for 5 mins, then I turn the block over, then 5 more mins, then break it up (this really helps) and give it a bit longer.

I also wouldnt use it for meat, unless I was about to cook it. But it is better than putting a half defrosted chicken breast in the oven, the bit that is still frozen takes much longer to cook and you either have a tough bit, or give yourself food poisoning!

Curry_Queen

lipidicman wrote:

Small bursts and letting it sit is a good idea. The reason for this is that the microwaves operate with a wavelength that corresponds to the resonant frequency of a vibration of a water molecule. Microwaves heat water. This frequency is different for ice and so microwaves are less effective at heating ice. The effect is that the bits that defrost then absorb the energy and cook before the bits that are still frozen can go on to defrost. These are 'hot spots'

:T

You've nicely managed to explain what I was referring to above (physics never was my strong point )

lucym

Thanks for all the replies. I feel a bit more confident about using it now.

At least it will give my microwave a purpose – at the moment I only use it for melting things or for the occasional ready meal.

Lucie_2

I usually defrost mince in the microwave & to avoid it still being frozen in the middle & cooked round the edges have developed this little trick:

Defrost for a "period of time"* - the edges should have defrosted & the middle still be frozen. Take out & break in half, put the defrosted "edges" in the middle & the still frozen "middle" to the outside. Defrost again.
Hey presto - perfectly evenly defrosted mince!

* depends on your microwave output/temperamentality

Queenie

I remember posting some basics on defrosting using the microwave recently .... :think: .....

Defrosting HTH

Burlesque_Babe

I've just got back from being away and not sure what to cook for dinner - top of the ideas list is sausages, but they are in the freezer at the moment!

Can I defrost them in my(800w) microwave? If so, how long for? I don't use my microwave very often, so never sure how long to defost anything for.

They are pork and weigh a good pound in weight if that's any help!

ariba10

Put it on defrost setting and give it about 10 mins, then have a look and try again if it needs more.
If they are in a lump you should be able to seperate them after the first or second go.