Why do we have to thaw frozen meat slowly instead of just throwing it on heat?

Question

Why do we have to thaw frozen meat slowly instead of just throwing it on heat?

In: Biology

Answer 1

The simplest way to explain it is that by the time it thaws all the way to the middle, the outside will have been cooked and overdone. Anyone who’s tried to microwave frozen meat to thaw it out will have experienced this. Thawing meat slowly with running room temperature water ensures that the water doesn’t become too cold from the frozen meat and that it stays raw and therefore better for cooking.