Defrosted

Defrosted is the state of having been thawed from a frozen condition. The term is used in two common contexts: thawing food so it can be used, and removing frost from external surfaces such as freezers, windshields, or aircraft equipment.

In culinary contexts, defrosting is the process of bringing frozen items to a usable temperature. The main methods are refrigerator thawing, cold-water thawing, and microwave defrosting. Refrigerator thawing is the safest method and typically requires a day or more for large items. Cold-water thawing is faster but requires sealed packaging and water changes every 30 minutes. Microwave defrosting is the quickest option but can start cooking parts of the food or affect texture. After thawing, foods should be cooked promptly or kept refrigerated to limit bacterial growth. It is generally safe to refreeze thawed foods if they remained cold and were thawed in the refrigerator, though quality may be reduced.

Defrosting also refers to the removal of frost from surfaces. Freezers and refrigerators may have automatic defrost cycles, while manual defrost models require turning off the appliance and allowing frost to melt. For windshields and car windows, defrosting typically relies on warm air, de-icing agents, or mechanical scraping.

Regional usage varies: in American English, thaw is common for food and defrost is used for frost on surfaces; in British English, defrost is also used for both purposes. Regardless of term, the underlying idea is changing a frozen state to a thawed or frost-free condition, with safety and quality considerations guiding handling.