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How is where trusted research and expert knowledge come together. Alex Hong is the Executive Chef and Co-Owner of Sorrel, a New American restaurant in San Francisco. He has been working in restaurants for over ten years. Alex is a graduate of the Culinary Institute of America, and has worked in the kitchens of Jean-Georges and Quince, both Michelin-starred restaurants. There are 23 references cited in this article, which can be found at the bottom of the page. This article has been viewed 79,084 times.
Meat is an important part of your diet for getting protein and a healthy amount of minerals. It can be cooked in a variety of ways, such as roasting it in an oven, grilling it, or searing it in a pan. Whichever method of cooking you choose, always make sure you cook it thoroughly so you don’t catch any foodborne illnesses. Thaw frozen meat in the fridge for 24 hours.
Keep the frozen foods chilled while they thaw so they do not develop harmful bacteria. Meat in the fridge is safe to use 1 to 2 days after it’s completely thawed or it can be refrozen if you end up not using it. Larger meats will require more time to thaw in the fridge. You can also thaw meat in a sink filled with cold water. Put the meat in a water-tight bag and fully submerge it in the sink.