The thawing method used to prepare meat for cooking affects the safety of the food. Methods such as running meat under warm water increase the risk of foodborne illnesses by creating an ideal environment for bacteria to grow. Microwaving is considered a safe method of thawing meat, according to the United States Department of Agriculture. Microwaving can lead to uneven heating, however, so you should check the meat often as you thaw it to prevent partial cooking in the microwave.
Step 1
Unwrap the frozen meat. Discard the wrapping.
Step 2
Place the meat in a microwave-safe dish. Use a dish with sides to catch any juices that leak from the meat as it thaws.
Step 3
Set the microwave to the meat defrost setting if one is available. Select the weight amount that is closest to your serving of meat. Press the start button to initiate the defrosting.
Step 4
Choose the lowest heat setting on the microwave if no defrost setting is available. Set the microwave for three to four minutes, depending on the size of the meat cut.
Step 5
Stop the microwave and turn over the meat halfway through the time. Turn the microwave back on to complete the cycle.
Step 6
Test the meat with a fork to determine whether it is thawed. Defrost the meat for another cycle if it is still frozen. Continue microwaving the meat for short periods of time, flipping halfway through each time, until it is thawed.
Step 7
Cook the meat immediately after it thaws in the microwave. This prevents bacterial growth if some parts of the meat get warm in the microwave.
Things You'll Need
- Microwave-safe dish
- Fork
Member Comments