Originally Posted by Donaldjr1969
Judy, that does not make sense that one cannot thaw them at room temperature yet they can thaw them under a microwave??
It's recommended that nothing be thawed at room temperature because it takes hours to thaw and during that time bacteria can develop, especially in the outer area that reaches room temperature first. Cooking may not be enough to kill the bacteria.
From the USDA website:
Chill perishable foods promptly and thaw foods properly.
Did you know that bacteria grow most rapidly at the unsafe
temperatures between 40°F and 140°F? To keep food out of this
“danger zone,” keep cold food 40°F or below, and hot food
140°F or above. Plan ahead to thaw foods. Never thaw food on
the kitchen counter at room temperature. Instead, thaw by
placing the food in the refrigerator, submerging air-tight packaged
food in cold tap water and changing the water every 30
minutes so the food continues to thaw, or defrosting food on a
plate in the microwave.
http://www.csrees.usda.gov/nea/food/pdf ... fefood.pdf