Why do we have to thaw frozen meat slowly instead of just throwing it on heat?
In: Biology
You might not need to if you’re cooking the meat in a stew or soup. If you’re cooking ground meat, a bit of thawing is preferable but if you plan to braise it for a long period in gravy, then thawing might not be completely necessary.
But high heat cooking, yeah thaw first so that it cooks through and you don’t have a lump of cold raw meat in the center.
Putting really cold stuff on heat also messes with the cooking time – so you’d have to know what you’re doing!
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