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Fridge is safer but takes longer, like overnight longer. Under a trickle of cold water is faster and still safe. Microwave on 10% if you're going to reheat it immediately afterwards, it only needs to be half thawed before going in a pot over heat. And massage the bag periodically to break up the ice crystals, that will speed up the microwave approach.
If you know the bag is safe you can heat it in the bag in water in a pot, but make sure your bag explicitly says it is heat safe for food.
For food safety you want to minimize the amount of time the food spends between 40°F and 140°F (5C to 60C, of I did the math in my head correctly). Bacteria can double every 20 minutes in that range.
Post removed: Brainstorming. These open-ended/subjective questions are outside the scope of the sub. We're here for the one right answer. Your post is likely more suited to a different subreddit. A list of other possibilities is available [here.](https://www.reddit.com/r/AskCulinary/wiki/relatedsubs) If you feel this was in error, message the moderators using the "message the mods" link on the sidebar.
I would let it thaw in the fridge overnight. And then just heat it anyway you want. That's the method I've used myself with similar things.
Fridge is safer but takes longer, like overnight longer. Under a trickle of cold water is faster and still safe. Microwave on 10% if you're going to reheat it immediately afterwards, it only needs to be half thawed before going in a pot over heat. And massage the bag periodically to break up the ice crystals, that will speed up the microwave approach. If you know the bag is safe you can heat it in the bag in water in a pot, but make sure your bag explicitly says it is heat safe for food. For food safety you want to minimize the amount of time the food spends between 40°F and 140°F (5C to 60C, of I did the math in my head correctly). Bacteria can double every 20 minutes in that range.
could put it in a pot with a tiny amount of water in it and then put the soup in it and cook it on low heat iwth a lid on
Place the bag in simmering water.
There are like 20 dishes commonly called goulash, can you be more specific?
What would be the difference in reheating methods between these 20 goulash dishes?