Why do we have to thaw frozen meat slowly instead of just throwing it on heat?
In: Biology
Cooking meat is all about finding a balance between cooking the surface to have a nicely seared crust, but to have the inside be whatever doneness you like for instance 130-135F / 54-57C for a medium rare.
This can be quite difficult, you have to balance how thick your steak is and how hot the pan is. If you have a frozen steak this complicates the process a lot and you would need to heat the steak a lot slower.
However you can totally throw a steak in the oven completely frozen and then finish it up in the pan, this has been tested and done in a video by adam raguesea ; [https://www.youtube.com/watch?v=M5A5_8FUF2I&pp=ygUZYWRhbSByYWd1c2VhIGZyb3plbiBzdGVhaw%3D%3D](https://www.youtube.com/watch?v=M5A5_8FUF2I&pp=ygUZYWRhbSByYWd1c2VhIGZyb3plbiBzdGVhaw%3D%3D)
Latest Answers