Why do we have to thaw frozen meat slowly instead of just throwing it on heat?
In: Biology
Several reasons actually.
1. Ice is a good insulator, it requires a lot more heat to get through it and by the time you’ve cooked the outside to the right level you want the middle will either still be frozen or in the best case scenario still raw (This has varying levels of danger depending on the meat).
2. This could also cause steam pressure to build up from within, leading to a disaster in the kitchen.
3. Lots of meat require cutting, good luck trying to cut through a solid block of ice.
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