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Frozen or thawed, does it matter?

post #1 of 5
Thread Starter 
When cooking meat, beef, chicken what ever does it matter if its thawed first over directly from the freezer? All the new air powered heat lamp cooking gadgets push cooking meat directly from the freezer no thawing needed. I know meat should have some resting time after cooking but what about before
post #2 of 5

Lots of variables. But as a broad generalization, the meat should be at room temp before cooking. 

 

Those commercials that talk about cooking from frozen are about selling their product and claiming convenience, but the quality is not as good as can be achieved in other methods.

 

Conversely, Cook's Illustrated recently claimed that cooking a frozen steak from frozen gave them results they liked better compared to a similar steak that had been frozen, thawed, then cooked. But they still preferred a steak that had never been frozen over either of them. 

 

Fish should be thawed but is usually not cooked from room temperatures. Seafood biochemistry is evolved for cold temperature operation so the flesh can quickly degrade as the temperatures warm up. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 5

On another note, flavor comes from searing, and to that end a frozen piece of meat will not impart its flavor in this way.

Say, you have a chuck roast and it is thawed. You place it on a screaming hot pan and it sizzles, creating the fond you need to make a sauce.

If it is frozen you cannot do this.

post #4 of 5

Awesome post @phatch !  I heard about the CI experiment and I was surprised myself.  I have a couple of frozen steaks that were given to me that I need to do something with, this is it.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 5

Always room temp

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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