Safely Defying the Rules on Thawing

For years, we've been taught there are only 3 safe ways to thaw frozen food.

The USDA website offers a section called The Big Thaw - Safe Defrosting Methods - for Consumers. The USDA safe and approved methods to thaw food are: 1) in the refrigerator, 2) in cold water, and 3) in the microwave.

They further instruct:  don't leave frozen food on the counter all day to thaw and don't thaw it in hot water.  The USDA says these methods aren't safe and may lead to foodborne illness. The danger zone for foods, between 40 and 140 °F, are temperatures where bacteria multiply rapidly.

However, an article in the New York Times this summer raised a new research finding, sponsored by the USDA, that thin cuts of steak or chicken could be quickly thawed in hot water without sacrificing safety or taste. The thawed meats were immediately cooked, and the exposure to bacteria producing temperatures was within safe limits.

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