defrost

The juicy rib-eye steaks you picked up a few weeks ago have been sitting in your freezer, just waiting to be grilled. Tonight, you plan to fire up the barbeque and do just that.
But first, you’ve got to defrost the steaks.
Some approaches to thawing food, like leaving it on the counter all day, are unsafe and can cause illness.

1. Refrigerator Thawing
This is certainly the easiest method for defrosting frozen food — just stick it in the fridge and wait until it’s thawed.
A major advantage of refrigerator thawing is that you don’t have to cook the defrosted food right away — especially helpful if you’re faced with a last-minute change in plans
Poultry, fish and ground meat that’s been defrosted in the fridge can be kept for an additional 1 to 2 days in the refrigerator before cooking
If you decide not to cook the thawed food, you can safely refreeze it within these same time limits.

2. Cold Water Thawing
it’s much faster than refrigerator thawin
To thaw the food, submerge the bag in cold tap water. Never use hot water, as that can cause the outer layer of the food to heat up to a temperature where harmful bacteria begins to multiply.
Once the food is thawed completely, you’ll need to cook it immediately.

3. Microwave Thawing
the speediest method of defrosting food.
Set your microwave to the "defrost" or "50 percent power" setting while thawing to ensure that the outer edges of the food don't become cooked while the remainder is still frozen
If you're defrosting a package of meat, poultry or fish that is in pieces, separate them as the food thaws
If you use the microwave thawing method, you’ll need to cook the food immediately after it’s thawed
Once you’ve cooked the food, you can safely refreeze it if you like.
http://www.stilltasty.com/articles/view/9

Many people are aware of the dangers of raw meat and the illnesses it can cause
If meat is not defrosted correctly, bacteria can multiply fast and then the food becomes dangerous.

1- Defrost meat in the refrigerator where the temperature is always at or below 40 degrees Fahrenheit (4 degrees Celsius).
Place wrapped or covered meat on a dish to catch any raw juice runoff.
Defrost the meat for a full 24 hours
Cook ground or stew meat and poultry within 2 days of thawing for refrigerator defrosting.
Cook other meats such as pork, beef, steaks and roasts within 3 to 5 days of thawing.

2-Defrost meat using cold water for a faster method of thawing.
Place the meat into a leak-proof plastic bag. A leak in the bag could compromise the safety of the food, leading to bacterial growth
Submerge the bag with the meat in cold water and change the water every 30 minutes. The frozen meat will decrease the temperature of the water, slowing the thawing process if the water is not changed.
Cook the meat immediately.

3-Defrost meat using the microwave for the quickest method of thawing meat.
Remove all packaging and place unwrapped meat on a microwave-safe plate
Cook the meat immediately after thawing in the microwave
Do not store for later cooking.
http://www.wikihow.com/Defrost-Meat


Microwave Thawing
Cons: The most obvious is that microwave thawing can partially cook your meat, which isn’t necessarily a bad thing
But it does mean you have to use the meat immediately after you thaw it, to prevent bacteria from proliferating in warm spots
You also need to pay attention to the packaging, say our food-safety experts.
“Some packaging will melt when exposed to a hot product, or to the steam generated during the heating process,” they add
In addition, the foam trays on which most meat is sold may emit a cancer-causing chemical called styrene when heated.
Take the meat off the foam tray and put it on a plate, to prevent exposure to chemicals that may be lurking in the foam or the plastic wrap.

Plan ahead next time. Refrigerator thawing is the safest defrosting method, and you can even store refrigerator-thawed meat in the fridge for up to five days before cooking it.
http://www.rodalesorganiclife.com/food/thawing-frozen-meat-hurry