Mince might be a weeknight dinner hero, but if it’s coming out of the freezer, the way you defrost it can mean the difference between a safe meal and a risky one. Knowing the safest methods will help you avoid food-borne illness and keep your mince tasting its best. So, is it safe to defrost meat in hot water?
Can you defrost meat in hot water?
If you need to defrost mince right before cooking, there are safe ways to do it quickly. And defrosting in hot water isn’t one of them.
It turns out, the safest way to defrost mince is in the fridge, even though it can take a whole day.
Mel Alafaci, a Brisbane-based chef and author of Culinary Quickies, says to place your mince in the fridge for 24–36 hours before cooking.
“This gradual defrosting is what the professionals recommend as the safest way to maintain the integrity of the beef as the ice crystals defrost slowly and the mince is kept at the ‘safe’ temperature zones.”
How to defrost meat quickly
If you need to defrost some meat at short notice, the safest way to do this is either in a microwave or by using cold water.
How to defrost mince in the microwave
In a pinch, Mel says you can defrost your meat in the microwave.
“Depending on the strength of the microwave, you can safely defrost a 500g pack of mince in about 5-12 minutes,” says Mel.
“The only problem is that sometimes the corners might ‘cook’, leaving you with a bit of unsightly grey mince. This can still be cooked and used, and by the time you have fluffed this up and cooked it, there is no harm done.”
How to defrost mince in water
If you prefer the old sink and water defrosting method, don’t use hot water.
“Yes, it’s quicker to defrost in warm or hot water, but it’s not considered safe,” says Mel.
“Use cold water and ensure that the mince is ‘watertight’ by leaving it in the packaging or placing it in a Ziplock bag so that the water does not interact directly with the mince. “
“You definitely don’t want the water touching the mince directly, so make sure you bag it at least.”
Can I cook mince from frozen?
The Australian Food Safety Institute warns against putting frozen mince into a pan. The website states, “Although vegies can be cooked from frozen, meat or poultry should always be thoroughly defrosted before cooking.”
If you need to use frozen mince at the last minute, choose one of the safe defrosting methods instead.
Why shouldn’t you defrost meat in hot water?
Hot water warms the meat’s surface into the 5–60°C danger zone while the centre stays frozen. This creates the perfect conditions for bacteria to grow.
What happens if you defrost meat at room temperature?
If meat sits out on the bench, the outside can warm up to unsafe temperatures while the inside remains frozen. That warm outer layer is where bacteria can quickly start to grow.
CHEF’S NOTE: Always remember that the food safety danger zone is between 5-60 degrees Celsius. Therefore, the rule is to always keep it under or over these temperatures to keep you and your family safe.
