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When thawing frozen food be sure to plan accordingly and avoid running it under hot water. Not only does this waste water but this may be harmful for your health as bacteria can begin to multiply.
But don’t fear the freezer- freezing uneaten food is a great way to help the environment because you are not throwing it away and letting it go to waste. Did you know that one third of food produced in the U.S. is actually thrown away? In fact, it’s even recommended to cook in bulk to save energy and be more efficient by doing it all at once. And of course, when you do have food that has gone bad be sure to compost it rather than throw it away.
Another eco-friendly kitchen tip is to buy in bulk and not just for snacks but all items. Freezing your food and defrosting it later can often result in less single-use packaging. Be sure to use reusable containers when freezing your food.
Another less obvious eco-kitchen tip is to get that pressure cooker out of the box and put it to use. Pressure cookers use less energy to cook food in a shorter amount of time- 70% less energy to be exact! Not to mention they do a great job of creating tasty meals…just be sure to freeze any leftovers (if there are any!).
According to the U.S. Department of Agriculture, the safest way to thaw foods are:
- In the refrigerator overnight: This is the safest way, but one of the most time-consuming ways. Two benefits of this method is that 1) you don’t have to think about it once you put it in the refrigerator and 2) you can refreeze it if you change your mind and don’t cook it.
- In cold water: This method is faster, but still wastes water AND requires a bit of management, as you need to change the water every 30 minutes and make sure the bag doesn’t leak.
- In a microwave: Another fast method, just be sure to cook it right away after the food is thawed.
USDA also recommends never thawing on a kitchen counter as it exposes the food to potential bacterial growth. And if you are really in a hurry, you can cook frozen meals- it just takes about 50% longer.
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