If you have defrosted frozen food that is labeled "cook from frozen," it's essential to handle it safely to avoid the risk of foodborne illnesses. When food is defrosted, bacteria can multiply rapidly, especially if it remains in the "danger zone" temperature range (40°F to 140°F or 4°C to 60°C) for an extended period.
If you defrosted the food accidentally or changed your cooking plans, you have two safe options:
Cook immediately: If the food has just defrosted and is still refrigerator-cold (below 40°F or 4°C), you can proceed to cook it immediately. Cooking it right away will help prevent bacterial growth.
Refreeze (if suitable): If the food has defrosted but hasn't been at room temperature or above for more than two hours (or one hour in temperatures above 90°F or 32°C), you can refreeze it. Make sure to transfer the food to an airtight container or wrap it tightly in plastic wrap to prevent freezer burn. Be aware that the quality of the food may suffer slightly after being refrozen.
It's essential to avoid leaving defrosted food at room temperature for too long, as this creates an environment where bacteria can multiply rapidly and potentially cause food poisoning. If you're unsure about the safety of the defrosted food, it's best to err on the side of caution and either cook it immediately or discard it.
To prevent this situation in the future, always plan ahead and follow the recommended defrosting methods for frozen foods to ensure safe and delicious meals.