Defrosting methods are essential for safely thawing frozen food. The most common methods include refrigerator thawing, where food is placed in the fridge for several hours or overnight, and cold water thawing, which involves sealing food in a waterproof bag and submerging it in cold water, changing the water every 30 minutes. Another method is microwave thawing, where food is placed in the microwave on a defrost setting. This method is quick but can partially cook the food if not monitored. Regardless of the method, it’s important to cook food immediately after thawing to prevent bacterial growth.