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 meat thaws like it cooks, from inside to out

So the inside is that last part to freeze, the last part to defrost and and the last part to cook.

Burgers might be ok to cook from frozen, but If it is a thicker piece you are likely to get something that looks done on the outside with the inside still raw or even frozen

Or a cooked interior and a burnt outside

Or a burnt outside, a layer that’s actually cooked and it still undercooked in the middle