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Unwrap the frozen meat and place it in a bowl big enough to hold it. Fill the bowl with tepid water and place it in the sink under a rapidly dripping faucet. The dripping water should be slightly cool to the touch â this helps keep bacteria growth to a minimum while the meat is thawing. Leave the meat under the water until it has completely thawed. For a thin chicken breast or a few sausages, this usually takes about 20 minutes. Larger cuts of meat can take about an hour. Don't leave the meat out for more than four hours. I learned this method for thawing meat in our food safety class in culinary school and have used it ever since!
1 It is ok to refreeze the meat after you cook it. 2  Be really careful with fish. 3  Cooked Foods with Meat: Do not freeze cooked meals containing meat if they have thawed and are not longer icy. 4  The texture is likely to change and itâs hard to tell if cooked meals and meats starts going bad.efreezing food is not dangerous, the danger is that food can spoil before itâs refrozen or after itâs thawed again before being cooked and eaten. Freezing food does not kill bacteria, so once thawed bacteria continues to multiple at the same exponential rate it was multiplying at before being frozen.