Which method is NOT recommended for thawing food?

Thawing food at room temperature for a long period is not recommended due to the risk of foodborne illness. When food is left out at room temperature, particularly between 40°F and 140°F, it can enter the "danger zone" where bacteria multiply rapidly. This can lead to unsafe conditions for consumption as harmful pathogens have the opportunity to grow on the surface of the food while the insides may still be frozen.

In contrast, thawing methods like using the refrigerator are safe because they keep the food at a constant, safe temperature throughout the thawing process. Thawing in cold water is also considered safe as long as the water is changed every 30 minutes to ensure the temperature remains low enough to prevent bacterial growth. The microwave method is appropriate as well, provided that food is cooked immediately after thawing, as microwaves can create uneven temperatures that also promote bacterial growth if not handled correctly.

Thus, the safest practices for thawing food involve maintaining appropriate temperatures to inhibit bacterial growth, making the other methods preferable to thawing at room temperature for an extended time.