Which method is NOT recommended for thawing frozen food?

Thawing frozen food at room temperature is not recommended because it allows the outer layer of the food to reach temperatures conducive to bacterial growth while the inside remains frozen. When food is left out at room temperature, particularly for extended periods, harmful bacteria can proliferate, increasing the risk of foodborne illness.

In contrast, thawing methods such as using the refrigerator, cold running water, or the microwave help to keep food at safer temperatures. The refrigerator method maintains a consistent and safe environment under 41°F (5°C), while cold running water and microwaving ensure that food does not remain in the temperature danger zone where bacteria can thrive. Therefore, using any method other than room temperature is crucial for food safety during the thawing process.