<!-- 4. How do you thaw frozen vegetables for the table? How do you thaw frozen fruits for the table? -->
<!-- 4. How do you thaw frozen vegetables for the table? How do you thaw frozen fruits for the table? -->
===Vegetables===
===Vegetables===
−
Most vegetables should be cooked without thawing first. Corn on the cob should be partially thawed before cooking, and leafy green vegetables should be completely thawed. Thawing should not be done at room temperature. Food is safe indefinitely while it is frozen, but as soon as the temperature rises above {{units|4°C|40°F}}, it is susceptible to bacteria (which can cause food poisoning). Instead, thaw it in the refrigerator 6-8 hours ahead of time, or under ''cold'' (below {{units|21°C|70°F}}) running water for 30 minutes. Do not remove the vegetables from their packaging, as this allows bacteria to get in. Turn the package every few minutes.
+
Most vegetables should be cooked without thawing first. Corn on the cob should be partially thawed before cooking, and leafy green vegetables should be completely thawed. Thawing should not be done at room temperature. Food is safe indefinitely while it is frozen, but as soon as the temperature rises above {{units|4°C|40°F}}, it is susceptible to bacteria (which can cause food poisoning). Instead, thaw it in the refrigerator 6-8 hours ahead of time, or under ''cold'' (below {{units|21°C|70°F}}) running water for 30 minutes. Do not remove the vegetables from their packaging, as this allows bacteria to get in. Turn the package every few minutes.
Latest revision as of 18:56, 20 May 2021
Vegetables
Most vegetables should be cooked without thawing first. Corn on the cob should be partially thawed before cooking, and leafy green vegetables should be completely thawed. Thawing should not be done at room temperature. Food is safe indefinitely while it is frozen, but as soon as the temperature rises above 4°C, it is susceptible to bacteria (which can cause food poisoning). Instead, thaw it in the refrigerator 6-8 hours ahead of time, or under cold (below 21°C) running water for 30 minutes. Do not remove the vegetables from their packaging, as this allows bacteria to get in. Turn the package every few minutes.
, it is susceptible to bacteria (which can cause food poisoning). Instead, thaw it in the refrigerator 6-8 hours ahead of time, or under cold (below 21°C
