What is the safest method to defrost food?

Defrosting food in the refrigerator is the safest method because it allows the food to thaw at a consistent, safe temperature, typically below 40°F (4°C). This minimizes the risk of harmful bacteria multiplying on the surface of the food, which can occur if it is left out at room temperature or in hot water. The refrigerator method ensures that the food remains cold enough during the defrosting process, preventing any part of the food from reaching a temperature where pathogens can thrive.

Additionally, defrosting in the refrigerator allows for more controlled thawing, reducing the chances of uneven heating that can occur with microwave defrosting. With refrigerator thawing, you also have the flexibility to keep the food for an additional one to two days before cooking, providing convenience and safety.