Why do we have to thaw frozen meat slowly instead of just throwing it on heat?
In: Biology
You can just throw it on heat. It will cook unevenly, and in order to make sure the center is cooked to the correct temperature, you pretty much have to completely overcook/burn the outer layer. So if you like mostly charred and dry chicken breast with a nicely done (and tiny) center spot, just toss the breast directly into the oven. But if you like chicken breast to be cooked uniformly and be juicy, then it’s a good idea to thaw it out completely before cooking. In other words, you really can’t cook a piece of frozen meat through (except in slow and low temp cooking, like a stew or crockpot) if it’s frozen.
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