|How long can I freeze food for?
|Thawing frozen food
With the exception of muffins, cakes and other baked goods, don’t thaw food at room temperature. Bacteria can grow in the thawed portion of prepared food, potentially making it unsafe to eat even after cooking.
An exception here is frozen stock – you can put that straight into the pot in which you are cooking the soup, stew, risotto liquid or whatever you are using it for. To ensure that your food is safe to eat, follow one of these thawing techniques:
In the refrigerator: This is the slowest but safest thawing technique. Small frozen items might thaw in a few hours, while larger items will take significantly longer – overnight or longer.
In cold water: Place the frozen food in a leak-proof bag and place in a large container or sink of cold water.
In a microwave on the defrost setting: Plan to cook the food immediately after it has thawed in a microwave, because some areas of the food might have begun cooking during the defrost cycle.
Thank to allrecipes.com.au