Which thawing method is considered the best?

Thawing in a cooler at 41°F or lower is recognized as the best method for safely thawing food because it minimizes the risk of bacterial growth. Keeping the food at a consistent, safe temperature ensures that it stays out of the danger zone, which is between 41°F and 135°F, where bacteria can proliferate rapidly. This method is also aligned with food safety protocols, allowing the food to thaw evenly and maintain its quality.

Thawing under running water, while it can be effective, may lead to uneven temperatures and the potential for surfaces of the food to reach unsafe temperatures before the inside is fully thawed. Similarly, thawing in the microwave can lead to inconsistent thawing and may also bring parts of the food into the danger zone. Thawing as part of the cooking process, while practical in some cases, is not always feasible and can sometimes lead to undesirable cooking results, especially if the outer portions of the food begin to cook while the interior remains frozen. Keeping food in a cooler allows for a controlled environment that promotes safety and quality.