Check to see if your fridge is set to a temperature of 40° F or lower. The safest, most ideal way to thaw food, including meat, is in the fridge, says Amy Keating, a registered dietitian and CR food tester. Wallace, PhD, an adjunct professor of the department of nutrition and food studies at George Mason University in Virginia. You’d be surprised how quickly bacteria like E.coli and salmonella can multiply at room temperature, says Taylor C. So don’t do what I’ve done before, which is thaw your food on your counter. If the food becomes warmer than 40° F, bacteria may begin to proliferate, according to the U.S. It’s important that food be kept at a safe temperature while thawing. Schaffner, PhD, an extension specialist in food science and a distinguished professor at Rutgers University in New Jersey.īut before we jump into that, let’s talk about what we mean by thawing the meat properly. However, what will begin to happen with repeated freezing and thawing is that the meat will become dryer and less tasty, says Donald W. It’s safe to defrost and refreeze meat again and again, provided you do it properly.
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