How to Guide – Defrosting Safely & Top Tips

[vc_row][vc_column][vc_column_text]Freezing your leftovers and additional My Little Foodie portions will add convenience and flexibility into your daily routine; meaning that you can spend less time in the kitchen whilst your child can still enjoy a home-cooked meal! At My Little Foodie, we are huge advocates of freezing – Not only does it keep food safer for longer, it also locks in nutrients and often flavour; which would usually deteriorate the longer the food sits in the fridge!

But what do you need to know when it comes to defrosting food from the freezer?

Failing to defrost food thoroughly is a common cause of food poisoning. If food is not thawed thoroughly, the centre may remain frozen; meaning that when cooked, the outside of the food may cook whilst the centre remains raw and still contains harmful bacteria. This is why we always recommend that wherever possible, foods are defrosted before cooking. The good news is that smaller portions will defrost more quickly…. And some can even be cooked from frozen!

How to defrost Safely

There are a number of different methods that can be used to defrost food safely depending on how much time you have available! 1. In the bottom of the fridge overnight  The safest way to defrost any food is overnight in the refrigerator. Whilst freezing food hits the ‘pause’ button on the growth of bacteria, it’s important to remember that freezing doesn’t kill bacteria; meaning that when food begins to defrost, the bacteria may begin to multiply quickly in the right conditions. Defrosting in the fridge means that the food never enters a temperature ‘danger zone’; which therefore slows down bacterial growth. Once food has been defrosted in the fridge, use within 24 hours and do not refreeze. 2. In the microwave The fastest way to defrost food is in the microwave; which is great if you’re short of time! However, if using the microwave to defrost your food then the food must be cooked immediately.Foods thawed in the microwave sometimes start to cook and therefore this will inevitably cause the food to sit in the ‘danger zone’ where bacteria could multiply rapidly. For more information on ‘danger zone’, see our section on reheating. 3. In cold water If you haven’t allowed enough time to defrost in the fridge, you could defrost using cold water! Cold water will help to speed up defrosting without allowing the outside of the food to get too warm, unlike a microwave. To use this method, you can put your food in a container and place it under cold running water. Alternatively, submerge the container in a bowl of cold water; changing the water every 30 minutes to ensure it remains cold. If you use the sink to defrost using the cold water method, make sure the sink is clean and empty and disinfected after being used for defrosting. Just make sure you always use cold water and don’t be tempted to use hot or warm water instead! Alternatively, if cooking food straight from frozen, always make sure the food is piping hot all the way throughout. See our ‘reheating’ section for more information and guidance.

Freezer Burn… is it safe?!

Freezer burn occurs when the food has come into contact with air which has resulted in the food losing its moisture. Rest assured though that any food with freezer burn is still safe to eat, though the quality of the food will have deteriorated. To avoid freezer burn, use air-tight containers or wrap your food tightly before freezing.[/vc_column_text][/vc_column][/vc_row]