4. Thawing meat on your counter
Thawing raw meat can take hours, and bacteria will grow on meat just like any other perishable food. In fact, if you leave meat out too long, not even cooking it can make it safe to eat. Thawing meat in cold water is the safest method. Although it can be a bit time consuming, the cold water can effectively prevent the growth of bacteria. Plan on one and a half hours of thawing for every five pounds of meat, and replacing the water every thirty minutes is recommended.
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