Which method is NOT recommended for thawing frozen food?

Thawing frozen food at room temperature is not recommended because it allows the outer layer of the food to reach temperatures that can promote the growth of harmful bacteria, even while the inside remains frozen. This is particularly risky for foods like meats, poultry, and seafood, which can quickly enter the "danger zone" (between 41°F and 135°F) where bacterial growth is accelerated.

In contrast, thawing in the refrigerator is safe, as it maintains a consistent, cold temperature throughout the process. Thawing under cold running water is also effective as it keeps the food at a safe temperature; the cold water helps ensure that the outer layer does not become a breeding ground for bacteria. Thawing in the microwave is acceptable when cooking the food immediately afterward, as this method quickly brings the food up to a temperature conducive to cooking. Thus, while there are safe thawing methods available, room temperature poses significant food safety risks and should be avoided.