struggling with defrosting food

calleyw

Good evening Everyone,

As per the title I am struggling with defrosting stuff. I never seem to know how long or where. I already have anxiety about cooking stuff and keeping it cool as I am paranoid about giving food poisoning to someone.

To my shame I have even throw food away as its part defrosted and not sure if I should put it back in the fridge to finish off or not.

Thanks in advance everyone

Yours

Calley X

Wizzbang

I honestly think there's too much paranoia peddled about by 'experts' these days. I'm like you - sometimes chuck stuff rather than eat it because I feel unsure. There was a recent experiment on a foodie programme, think it was on channel 4 where they basically said you should only defrost stuff in the fridge, otherwise it's potentially unsafe. But having tried this - it takes days for a joint of meat to defrost like that and I don't ever think it defrosts in the middle. By the time it's defrosted, I'd want to chuck it because I'd think it's past the 3 days!

Anyway, I stick to what my Mum does and I've not made anyone (or myself sick, ever!) I take out what I want to use, the morning I want to use it and leave it to defrost on the side, under a fly cover or in the microwave. If it's not fully defrosted by the time I want to use it, I finish it off in the microwave and then I'm immediately re-heating it or cooking it, so it doesn't matter if it warms round the edges.

Obviously I'd be extra cautious if it was the height of summer and I wouldn't leave something in direct sunlight. I leave things out for less time in the summer because it's generally warmer.

I always re-heat or cook everything until it's piping hot all the way through.

PasturesNew

If I remember to defrost stuff it's often not finished before I need to cook it - that's what the microwave on a defrost/low setting's for.

I usually defrost from frozen in the microwave and once it's fully defrosted I'll then start the cooking bit.

I think you're over-worrying. You didn't say what you're trying to defrost. But the only thing you need to worry about is that it's defrosted enough and/or then cooked enough to ensure that it's all hot all the way through IF the product involved is a "tricky one" like rice or chicken or pork.

If I were defrosting an apple pie, say - then there's nothing to worry about there even if I hit a block of ice in the middle as I was spooning it into my mouth because .... still frozen apple's not going to be a problem at all, just a disappointment

As for "where to" - it depends how long it's to be defrosted and what it is. Gateau for tea, out on the worktop to get it done fast/er; chicken for tomorrow, in the fridge; frozen apple pie for later today, out on the worktop; frozen apple pie for tomorrow, in the fridge and see how it goes by 1-2 hours before it goes into the oven and then drag it out onto the worktop.

Tom99

I always defrost in the fridge for 1 or 2 days depending what it is.

Serendipitious

I have a defrosting tray, a bit like this

https://www.robertdyas.co.uk/thawboard-defrost-tray-for-food

I use it a lot.

But I don't use it for whole chickens or large joints of meat, I'd defrost those in the fridge, but it's fine (and very fast) for chops, sausages, mince, home-made frozen meals, and so on.

calleyw

PasturesNew wrote: »

I think you're over-worrying. You didn't say what you're trying to defrost. But the only thing you need to worry about is that it's defrosted enough and/or then cooked enough to ensure that it's all hot all the way through IF the product involved is a "tricky one" like rice or chicken or pork.

Sorry my fault should have said its the tricky ones I have issues with defrosting, meat. I have been know to eat things like cake and biscuits and donuts straight out the freezer :eek: :rotfl:

My mum use to take the joint out the night before and bung on the draining board to cook the next day.

I do that and it never seems to defrost. Might be I just have a cold kitchen.

Yours

Calley x

suki1964

Im one who gets stuff out of the freezer and leaves it out to defrost

On a summers day Ive been known to leave stuff on the patio table to defrost :eek:

Call, either your kitchen is freezing, or you are buying huge joints

I will get a chicken out Saturday night and its defrosted by Sunday lunch no bother, and I rarely heat the kitchen

Something like a turkey I will defrost slowly over 48hrs in the empty bath

Wizzbang

calleyw wrote: »

Sorry my fault should have said its the tricky ones I have issues with defrosting, meat. I have been know to eat things like cake and biscuits and donuts straight out the freezer :eek: :rotfl:

My mum use to take the joint out the night before and bung on the draining board to cook the next day.

I do that and it never seems to defrost. Might be I just have a cold kitchen.

Yours

Calley x

This is why I prefer to buy meat fresh, even if it means it costs more because I can't buy in bulk. I buy good quality, free range stuff from my local butcher and just as needed. I also don't have a lot of room to be freezing big joints. It tastes better fresh too.

purpleivy

I express defrost in a sink or bowl of tepid water. It gets done quickly then in fridge to chill. Obviously only stuff like fish or meat, not gateau

caronc

Popping food on a metal tray (either in the fridge or on the counter) significantly speeds up defrosting as does putting (sealed) food in a bowl of quite heavily salted cold water.

[Deleted User]

Wizzbang wrote: »

it takes days for a joint of meat to defrost like that and I don't ever think it defrosts in the middle. By the time it's defrosted, I'd want to chuck it because I'd think it's past the 3 days!

Not just me then! It annoys me when labels say defrost in the fridge overnight: it's still frozen solid by the next day. I usually kick-start the process in the microwave and then put it in the fridge. That's another problem: if you try and do it all the way in the microwave you just end up with patches cooking whist the majority is still frozen.