The best cooking starts before the pan goes on. I plan the thaw in the refrigerator so the middle is ready without warming the outside on a kitchen counter.
Put the delivery away promptly
Keep frozen products at -18°C or below and follow the label. Do not judge safety from a delivery-truck temperature claim alone. If a pack arrives unexpectedly warm, leaking or with uncertain temperature history, keep it separate and contact the shop for advice before using it.
Thaw in the refrigerator
Put the wrapped food on a tray below ready-to-eat items in a fridge at 4°C or below. A 500g pack may need around 24 hours; a rack or slab can take longer. Check that the centre is thawed rather than relying on an overnight timer. For raw mince, sausages and poultry, cook within 1–2 days after refrigerator thawing, or sooner if the label says so. Follow product-specific instructions for other cuts.
When you need a faster option
Use a leak-proof bag in cold water, changing the water every 30 minutes and keeping it cold. Cook immediately after thawing. Microwave-defrosted meat also needs immediate cooking. Never use warm water or a sunny counter.
Cooked leftovers
Use shallow containers and refrigerate within two hours, or one hour above 32°C. Keep refrigerated leftovers no longer than three days for these guides and reheat to 74°C. Do not confuse this with permission to keep raw products for three days.
What to make with it
For a complete meal, try Italian Sausage & Peppers Pasta or Italian Fennel Sausage & White Bean Supper. Each recipe includes measured ingredients and serving suggestions.
