I have made Oliver lots of lovely food and frozen in (pureed up) including lots containing chicken, etc. I know the safest way is to put the food in the fridge to defrost slowly and use within 24 hours (cooking hot enough to kill the bacteria), etc ... but what about when I forget to do this? We don't have a microwave, just a gas hob (and an oven). What is the safest way to defrost the food quickly?
I am happy to put the little portions of veggie soup etc in a pot and melt/defrost and heat up with a little bit of water, but not sure if this is okay for meat?
Also, can you defrost in a fridge overnight then leave out to warm to room temperature (soup, meat etc) or do you have to heat it all up to destroy bacteria? I never cook using rice, unless if is freshly made and eaten immediately!
Thanks.