Which cooking method is recommended for thawing food safely?

Refrigerator thawing is the recommended cooking method for thawing food safely because it maintains a consistent, safe temperature throughout the thawing process. By keeping food in the refrigerator, it stays at or below 41°F (5°C), which significantly reduces the risk of bacterial growth that can occur when food is thawed at higher temperatures. This method allows the food to thaw gradually and evenly while preserving its quality and safety.

Other methods, such as thawing at room temperature, on countertops, or in direct sunlight, can lead to partially thawed food that enters the "danger zone" between 41°F and 135°F (5°C and 57°C), where harmful bacteria can multiply rapidly. Using the refrigerator for thawing is a best practice in food safety and is crucial for preventing foodborne illnesses.