So you take some meat out of the freezer and defrost it. You end up using only half of it. What do you do with the rest? Can you put it back in the freezer? Or does it have to be tossed?
If you’re impatient and choose the quicker (but not so safe) method of defrosting in the microwave or under warm water, you’ll need to prepare your food immediately and can only refreeze it after it’s been cooked.
Avoid at all costs: defrosting food on the kitchen bench at room temperature or under hot water. Bacteria multiplies much more rapidly in a warm environment, making these methods simply unsafe.
A stack of freezer hacks:
1. Defrost slowly.
It’s totally fine to refreeze thawed foods (including raw meat, some fish and seafood), provided you’ve defrost it slowly in the first place.
2. Defrost in the fridge.
Always. Not on the bench or sink. Over one or two days.