The Worst Ways to Thaw Meat and Seafood, According to a Chef

Whether it be for last-minute meals, quick and easy dinners, grocery shopping on a budget, or whenever cravings strike, most of us have meat or seafood stored away in the freezer for future use. While it’s both wise and useful to keep frozen proteins on hand, the real trick is remembering to thaw them properly and thoughtfully for when the time comes to cook. But what’s the best way to do this?

Spoiler alert: There is a best way. There are a few worse ways, too!

I had the opportunity to chat with chef Britt Rescigno, co-owner and chef at Communion Bay Supper Club, who you may recognize from Food Network’s “Chopped,” “Chopped Champions,” and “Tournament of Champions.” Rescigno talks about the most common mistakes people make when thawing frozen meat and seafood. She breaks down the least effective methods, why they aren’t ideal, and how you could ruin your food from a texture, flavor, and safety perspective. Rescigno also shares her preferred methods for thawing seafood and meat and explains why these practices will preserve the quality and flavor of your food, ultimately resulting in a delicious meal you can truly enjoy.

The Biggest Mistakes When Thawing Meat and Seafood

If you’ve watched FX’s “The Bear,” any Food Network competition, or just hung out and chatted with individuals in the industry, you may know that professional chefs have many kitchen tales to tell. These individuals are ripe with experience, trial and error stories, and cooking wisdom. Chef Rescigno offers us some of her wisdom by sharing the least effective ways to thaw meat and seafood.

The Microwave

“One of my least favorite ways is the microwave. It’s just so bad for the proteins. It dries them out and just really ruins what you are wanting to cook.” It is not lost on her that our technology encourages this method. “I know there’s a button on the microwave that says ‘thaw,’ but truly, it just ruins the proteins you’re about to cook!” Maybe we’ll all think twice before hitting that button next time. However, if you’re looking for a microwave meal tonight, check out this delicious roundup!

Hot Water Method

There are a few reasons Rescigno doesn’t like this method. “One, it creates bacteria. Two, it cooks the outside of the proteins while leaving the inside still raw, really ruining the overall quality.” Ruining our meals and getting sick? No thanks! As you read on, you may be surprised to learn the real trick for thawing frozen meat underwater.

Sitting at Room Temperature

This one is just a big no-no from a health and safety hazard perspective. “You’re just inviting all of the bacteria over for a party, and that’s not a party anyone is looking forward to,” warns Rescigno. Did you know it’s unsafe to cook frozen meat in the slow cooker, as well?

The Best Methods for Thawing Meat and Seafood

There’s always room to learn and grow in the kitchen. Chef Rescigno provides some guidance and direction as we discover her favorite and most effective ways to properly and carefully thaw meat and seafood—and it’s far easier than you may think!

How to Properly Thaw Meat

The key here is timing and proper planning. “The best way to thaw larger proteins is to plan ahead and let them sit in your refrigerator to thaw slowly. It’s the safest and best way for your proteins,” advises Rescigno. So set that alarm to place your meat in the refrigerator before bed tonight. You’ll be enjoying it, perfectly cooked, by dinner time tomorrow!

How to Properly Thaw Seafood

When it comes to seafood, Rescigno recommends returning it to the water. “For seafood, I really prefer to put it into a bowl in my sink and run cool water over it continuously until defrosted.” Not only will this thaw the frozen seafood faster than warm water, but it will also prevent the seafood from cooking on the outside or potentially cultivating bacteria.

The Best Way to Freeze Proteins

To freeze, or not to freeze? This is a question I often ask myself when deciding whether or not to stick protein in the freezer. Rescigno isn’t a fan of freezing “delicate fish like flounder, halibut, or really even cod. It gets a mealy texture that I truly just do not desire.” However, she isn’t at all opposed to other proteins. “I’ve never had a problem freezing anything. As long as it’s properly stored and thawed, chances are the general public won’t know the difference,” she says. 

While Rescigno is all for freezing meat and seafood, she is adamant about the methods used, as this can make or break quality when the time comes to thaw. Her preferred way? Vacuum seal proteins. This preserves flavor, takes up less space, and when “used in a couple of months and properly thawed, it’s usually just great.” She reminds us that if meat and seafood are improperly stored, “that’s when you get that ‘it tastes like the freezer’ taste, and no one wants that.”

Chef Rescigno urges home cooks of all levels to embrace the learning process in the kitchen by honoring ingredients and putting love and respect into the food. I’ve had the privilege of enjoying her food, and she most certainly practices what she preaches. She advises everyone to “take care of your proteins, and you’ll always have a delicious meal. That goes for most things in life, though, right?” Yes, chef.