A reader from Scarborough, Ontario asks in a callout question: Is there a safe way to defrost chicken quickly?
Rachel: The major concern when defrosting chicken is to stay out of the temperature “danger zone,” or the temperatures at which bacteria can grow most quickly. The USDA identifies as 40F-140F (noting here that before eating, USDA suggests chicken should be cooked to 165F). If you forget to put your chicken in the refrigerator the night before to defrost, you can place your chicken, still sealed, in a bowl of cold water. Make sure you change the water often, or keep it at a slow drip so that the water stays cool.
Microwaves can also assist, most have a defrost function, however microwaves do not always cook evenly so if you use this route, it is best to cook it immediately. If you have an instant pot, and are only cooking a few pieces you can find cook from frozen recipes online. Just remember to keep an eye on the danger zone. My advice if you are worried about food safety is to keep a food thermometer in the kitchen (I use the ThermoWorks Thermopop) so you can feel confident about your food safety decisions.
A reader asks in a callout: I drink decaffeinated coffee. I’d like to avoid pesticides, residual additives etc. What coffee and plastic-free coffee makers do you recommend?
Rachel: For coffee makers, I use a stainless steel French press and Moka pot at home.
Caroline: Yes to the stainless steel French press: I love mine. Be sure to investigate how your coffee beans are being decaffeinated as well.
Today, many producers use the Swiss Water Process (which relies only on water and osmosis) or CO₂ methods to remove caffeine without compromising health. Always note that decaffeinated coffee is not caffeine free!
Here’s a look at all the instant coffees we taste-tested at Drexel. The winner of our best instant coffee taste test wasIlly Intenso Bold Roast.
A reader asks in a callout: I currently use a bamboo cutting board; before that a wood one. Does glue from cutting boards get into food?
Caroline: Depends on the quality of the bamboo cutting board. Some lesser quality ones use urea-formaldehyde, phenol-formaldehyde, or melamine glues which when exposed to hot or acidic foods will leave a trace amount behind. I would look for bamboo boards that are labeled formaldehyde free or Greener, which uses glue free surfaces.
The Filter’s best overall picks for plastic-free cutting boards were the John Boos Chop-N-Slice Maple Cutting Board and Material Kitchen MK Free Board.
An Instagram user asks: I don’t understand why I rinse lettuce or berries. Does water actually remove the bacteria?
I have seen some back and forth on this, but there is a study that did prove that rinsing produce under cold water does reduce the amount of bacteria on your food and it can certainly help remove any dirt or other larger physical contaminations. Another more recent study found that washing produce can also help reduce the amount of pesticides. It doesn’t hurt to play it safe and wash your produce before eating.
An Instagram user asks: Do we really have to put food in the fridge right away after eating?
Rachel: Storing food quickly is the safest answer, but it also depends on the situation and the food itself. If you are able to keep the food warm (say a soup over low heat) and it stays out of the temperature danger zone, you have a little more leeway. The scientific answer is that water activity plays a big role in food safety as well. Bacteria, yeast and pathogens can thrive in wet environments. That is why dryer foods like cookies, can usually stay on the counter for a few days, while foods with a higher water activity, like soups, need to be stored.
A reader asks in a callout question: Is non-stick cookware truly necessary? (My short answer: No; addiction to convenience often leads us to dismiss such queries.)
Caroline L Schauer: Non-stick cookware is excellent for low-fat cooking of delicate, sticky foods at relatively low temperatures, but I would state that it is useful but not necessary. Well-seasoned pans can produce the same effects.
Catherine in Seattle asks in a callout question: What is your recommendation for an 8-inch non-toxic sauté pan that can handle high heat?
Rachel: Cast Iron is always a safe bet. It can handle high heat, comes in a variety of shapes and sizes, and is non-toxic. Another options is the Titanium Always Pan Pro from Our Place. They have an 8.5-inch pan that is safe up to 1000F.
Not only is it safe but it is also non-stick, passed our egg test, and gave a good sear on our proteins. If you want to read more about our testing an the pan, you can find our article on the seven best non-toxic cooking pans in the US here.
A reader from British Columbia asks in a callout question: I thawed a chicken, then plans changed. Is it really a problem to refreeze it?
Rachel Sherman: The answer to this question goes back to the temperature “danger zone” of of 40 to 140 degrees Fahrenheit. If you have taken your chicken from the freezer and defrosted overnight in the refrigerator, it is probably safe to refreeze it. However if there is a chance the chicken temperature has risen into the “danger zone” during your thawing process, I would not risk it. The USDA has guidelines on their website if you want to read more.
Food safety concerns us all.
It used to mean properly washing lettuce and cooking chicken to 165F.
But between nonstop food recalls and warnings of Pfas “forever chemicals” in everything from pans to takeaways boxes, these days it can seem like it’s as much about what you keep out of your kitchen as how you cook. The quality of what you buy matters.
That’s what the Filter US is here for. We’re your guide to buying fewer, better and more sustainable things. Our reviews are independent and trustworthy, and our buying advice is informed by years of rigorous testing and expert knowledge.
Join us live in conversation with guest expert Rachel Sherman, associate director of the Drexel Food Lab, and Caroline L Schauer, department head and professor of materials science and engineering at Drexel University.
Drexel has reported on the best cheese storage containers and found instant coffee that’s so good it beat drip in a blind taste test. Through rigorous tests, they determined the Cosori to be the best, most consistent air fryer (and it’s Pfas-free!), while Our Place and Lodge came out on top in testing to find the best nonstick pan.
No question is too big or too small (as long as it’s about what happens in your kitchen). Sign up or sign in to ask.
Join us on 26 October at 12pm ET (4pm GMT).
