The Big Chill: Safely Freezing & Defrosting Food
By: Kelsey Ganes
Published: May 30, 2011

It's the unofficial first day of summer: the sun is out, picnics are being prepared, grills being lovingly polished, pies are cooling - it's the all-American image of a summer afternoon. Naturally, I'm thinking about the freezer. Freezing is one of the most time consuming methods for preserving food (bet you never really thought of it as a cousin to canning/pickling or curing!) but food can last for up to a year and often return from the frozen wasteland in the same condition as when it entered -- but you have to know what you're doing.
But proper freezer technique isn't just for the benefit of you and your food: a recent report from the UN puts Global Food Waste at 1 TON - how horrifying! So let's do our part by minimizing how much spoiled/rotten food is hanging out in the fridge or icicle-covered bricks are in the freezer, proper storage and food safety can certainly help reduce household food waste.
Summer is all about BBQs and cookouts, so why not make sure you're doing your best to keep your friends and family safe? As temperatures rise outside, leaving food - especially meat - on the counter to defrost is a big no-no, you're practically courting food-borne illness, friend. So here is a super nifty graphic from The Washington Post to help explain the whole process! Also, check out this article on other safe thawing methods!
Download the graphic here!