Glossary

Thawing

Thawing is safely bringing frozen food to a cookable state. The US Food and Drug Administration names three safe ways: in the refrigerator, in cold water and in the microwave, and says never to thaw food at room temperature on the counter. Food thawed in cold water or the microwave should be cooked immediately. Refrigerator thawing is gentlest, and individual salmon portions usually need overnight. See also: Cross-Contamination, Preheat, and the guide How to Thaw Salmon Safely Before Baking.