A microwave can be very useful for heating food quickly and in a certain way, but that doesn’t mean it should be used for everything. It is likely that you have resorted to this device on more than one occasion to defrost meat, which is wrong and you should never do it again. If you want to know the reasons behind this, then read on.
Why not use the microwave to defrost meat?
Defrosting meat in the microwave or leaving it outside the refrigerator is a risk because of the uneven way the piece thaws. These irregularities create favorable conditions for bacteria to multiply.
While some areas of the meat are still frozen, bacteria lurking in those parts can quickly multiply in the thawed areas, further contaminating the food. Simply put, the main reason why defrosting in the microwave is not recommended is the rapid multiplication of bacteria.
he United States Department of Agricultureindicates that the microwave can be used to melt some foods, but under certain conditions, especially that the meat is cooked immediately afterwards, thus preventing the growth of bacteria.
Yes, it is safe to thaw meat and poultry in a microwave oven. When you thaw meat and poultry in the microwave, plan to cook it right away because some areas of the food may get hot and begin to cook. It is not recommended to store partially cooked food because existing bacteria will not be destroyed and may have reached to optimum temperatures for bacterial growth.
Other ways to do this
On the other hand, if you are in the habit of defrosting meat using hot water or leaving it overnight, be aware that this can be very risky and it is probably best to stop doing it.
Food Safety and Inspection Service of the US Department of Agricultureasserts that neither of these options is considered safe, and using those methods to defrost food poses a risk of foodborne illness.
Cooked meats and other perishable foods should be kept at a safe temperature during the thawing process. While frozen, food is safe indefinitely. However, once it begins to thaw and reaches a temperature above 40 degrees Fahrenheit, bacteria that may have been present before freezing can begin to multiply.
How to melt properly?
The best and safest way to thaw chicken is to soak it in cold water. This technique is recommended by professional chefs, and if done correctly, it is estimated that a chicken can be completely thawed in less than an hour.
However, the thawing time can also depend on the size, type, and thickness of the chicken. In extreme cases, if the chicken is very large or thick, it can take up to 120 minutes. To thaw, place the chicken piece in a bowl of cold water, changing it periodically to maintain a consistently low temperature.
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