Teaching Michael Mondays (2/29): Defrosting 101

Last Monday, Michael wanted to do a protein-heavy dinner as he was scheduled to donate blood the following day, and wanted a high iron count. He figured chicken was his best bet (red meat works better, kid.) Unfortunately for Michael, he'd purchased a pack of two chicken breasts and had forgotten to defrost them.

Being the problem solver that he is, Michael looked online and found advice to stick the frozen meat in a sealed plastic bag, and run cold water over the bag to thaw the meat. He also knew that his microwave had a defrost setting, but had never used it. Two options -- What to do?

Now those who follow this blog know that Michael often deviates from directions, but somehow still maintains that he follows them to the letter of the law.

Arguably, if Michael did follow directions, there might not be a need for this delightful segment, so maybe we don't tell him, hmm?

With utter determination and gusto, our daring young cook took the chicken out of the package, said "screw the plastic bag," and proceeded to put the frozen block of chicken breast in a clean Tupperware container that he then overflowed with water, so that it circulated.

After a short time, and a change of fresh water, the chicken softened to the point that Michael could roughly break the block of meat in half. He patted dry one piece, put it in a new ziploc baggie, and put that back in the freezer. And attempted to cook the other.

Now, Michael didn't do so bad on this one, but improperly defrosted and cooked meat puts those eating the meat at risk for food poisoning. (Also, that second piece of chicken has a 90% chance of being frostbitten).

Which brings me to today's lesson: Defrosting 101

The three "safest" ways to defrost frozen meats are as follows:

1. Allow the meat to come to temperature "naturally" -- by placing in the refrigerator a day or two before intended cook time. Do NOT leave meat out on the counter -- this will allow harmful bacteria to bloom
2. Use the microwave's "defrost" setting -- I usually don't use this technique, I don't trust microwaves to cook evenly and I find that microwaves often compromise the texture of the protein.
3. The "water" method -- essentially what Michael attempted to do, but without the risk of salmonella. Put the meat/fish in an airtight plastic bag and either submerge in, or run cold water over the protein until it has thawed. Do NOT use hot water, you have a much greater chance of allowing bacteria to come in contact with chicken in conditions that allow it to bloom.

Other tips:

• When living alone, it is often best to separate meat out into preportioned freezer packs using plastic bags. Alternatively, to save time -- some companies sell individual packs of chicken that you can toss into the fridge to thaw overnight. I am a big fan of the individual portions of frozen fish, which will thaw in the refrigerator during the day while I'm at work.
• Those living with cats: Make sure there is a sealed cover over your container, as mischievous kitties may go for the raw meat or fish. Case in point: SNOOP DOGG THE FISH THIEF
• If, like in Michael's case, you forgot to separate meat into portions and have defrosted multiple pieces -- cook them all, and keep leftovers in the fridge to add into pastas and over salads in the next few days. Just remember to consume the cooked chicken within 3-4 days.