Thawing it slowly

You're planning on having chicken for dinner, so you pull a pack out of the freezer. You put it on a plate on your kitchen counter and leave it there until you're ready to cook it, by which time it is nicely thawed. Unfortunately, while this is an easy and convenient way to get thawed meat without making much of an effort, it's also an easy and convenient way to get food poisoning. That's because the first part of the chicken to thaw will be the outside, which then remains at near-room temperature for several hours until the rest of the meat follows suit. Room temperature, or around 70 degrees Fahrenheit, is conveniently inside the temperature range most preferred by bacteria (40 to 140 degrees Fahrenheit). So all the time it takes for the inside of your favorite chicken muscle to thaw, could be all the time salmonella (and other nasty bacteria) needs to multiply and leave you with a "bad taste in your mouth," AKA food poisoning.

A better way to thaw your meat is to place it inside a sealed Ziplock bag, and submerge it in cold water. By regularly replacing the water as it cools, you can bring the snowbird out of stasis much faster, and without giving bacteria hours and hours of their favorite sweater weather.