Instructions

1. Defrost meat on the counter or in your sink only if you'll be around when it's finally defrosted. Though defrosting times vary widely, you'll need to submerge air-tight bags of meat in cold water under 70 F, replacing the water every hour or so since it will get too cold to make any progress. You'll need to cook the meat as soon as it fully thaws. This takes anywhere from 10 minutes for shrimp or animal parts to several hours for roasts, shoulders, hams or full birds.

2. Thaw meat overnight by placing it in a refrigerator set to 30 to 39 F. Place the meat in air-tight containers or cover it completely with plastic wrap. According to the U.S. Department of Agriculture, things like ground beef or sausage should be consumed immediately after defrosting; whereas larger cuts like pork chops, steaks or ribs should last as long as five days in the refrigerator.

4. Understand that bacteria is already in the meat you'll consume but can't bloom to toxin-forming levels if you keep it refrigerated -- or frozen -- right up until being prepared. Soaking it in warm water on the counter to speed up defrosting could lead to too much bacteria forming on the outside of the meat before the inside can fully defrost. Using ice water will thaw the meat more evenly, even though it will take longer.

5. Use a microwave, if in doubt. Though these devices are largely shunned in culinary circles, it's still perfectly acceptable to thaw meats in one, as long as the final preparation is done by stove, grill, pan or pot.

6. Discard any meats that have sat uncooked at room temperature for longer than two hours.