Here Are The Cooking Mistakes Nutritionists Want You To Stop Doing

Thawing meat in the sink is just a big, long “No-No” because bacteria can easily grow on the protein if it was set in a room temperature for so long. According to Mandy Enright, RDN, New Jersey-based registered dietitian, consuming that meat can lead to catching a foodborne illness.

So the best way is to take food out of the freezer -at least one night before- and places it in the fridge on a plate to thaw out. Keep in mind to never leave proteins thawing where they can leak onto other foods, especially vegetables and fruits that can be eaten raw.