Does it matter what the temperature of the food that will be cooked from (frozen or refrigerated)?
In: Physics
Yes! The difference is the process of vaporizing water and extracting it from the food will be accelerated if you start at a higher temperature. The things that make food crispy/brown/caramalized are the removal of water to reduce overall moisture, and the application of heat to make the Maillard process work. That’s why you pre heat pans and oil before you put things in them.
Edit: cold meat right from the fridge will be more tough and chewy. Cover it and let it sit for 30 minutes to warm up a little, and you’ll get a much better sear/brown. Frozen meats should never be cooks from frozen. Always thaw in a container with cold running water. Alternatively, let the water sit with the meat under it for 10 minutes then change until thawed.
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