Is it true that there's no harm in cooking frozen ground beef that's not thawed out?!
What about frozen chicken thighs?
What about frozen pork chops?
Now many people tell me I MUST thaw out frozen chicken & pork chops before cooking. Is this correct?
Answers: Like is it true that you won't get an E. coli bacterial infection when cooking frozen ground beef?
What about frozen chicken thighs?
What about frozen pork chops?
Now many people tell me I MUST thaw out frozen chicken & pork chops before cooking. Is this correct?
If you don't mind having the ground meat shred and turn into little lumps (ideal for tacos or spaghetti sauce) then you can go straight from the freezer.
The only reason you really need to thaw un-ground meats is so you can marinate them for more flavor or to improve the tenderness. Actually, you can put the frozen meats in the marinade in the fridge, and let it thaw out and soak at the same time, like over the course of the day. Usually turns out really well.
Don't put marinade on ground meats... they don't need it, and it will overseason the meat.
Frozen meat can be cooked. You can get e.coli from frozen beef. The freezer does not kill this bacteria (heat will kill it). Ground beef needs to be 155 F in order to be safe to eat.
Same with chicken and pork chops. Chicken needs to be 165 F and pork needs to be 145 F.
You do not have to thaw before cooking. This is a myth.
i have cooked frozen ground meat many times and it's never hurt anything, as long as i'm just browning it, because it eventually cooks all the way through. the rest , i think should be thawed because if it's frozen, it may not cook thoroughly and the undercooked parts can make you sick.
It is best to thaw out meats before cooking. But I have thrown into a stew pot of pasta sauce some frozen blocks of ground beef.
Of course you cannot properly fry frozen chicken legs or pork chops. Not only will they not cook properly, they will even be dangerous to your health.
As long as you cook your meats to the recommended internal temperatures, you won't have to worry about E. Coli or any of the other bacteria. Most of us find it's easier to thaw chicken thighs and pork chops before cooking because it takes too long to get the internal temp. right yet keep the meat moist/flavorful. Ground beef is the easiest to cook to medium from frozen because you're breaking it up and stirring it as you go.
So it's not a must to thaw before cooking, but it is better so you keep flavor and moisture!
Generally, any cut of meat may be cooked either frozen or thawed. However, the following should be thawed before cooking: meat to be coated with crumbs before cooking; meat to be browned as the first step in cooking; ground meat that must be shaped for cooking; large roasts--they can overcook on the outside before the inner part is done, if they are not thawed first. If meat is cooked without being thawed, it will require 10 to 20 minutes of extra cooking time per pound. Thaw all meat in the refrigerator.
And make sure the meat has no freezer burns...if yes...throw it away.
yes you can, but depends on what you are preparing.
Alright - the trick is to ensure the meat is cooked all the way through. Do not be afraid of foods - just learn how to cook them properly to protect yourself and others. :) It's easy.
If you're in the habit of cooking frozen meat, it needs to cook longer, and should likely be cooked in a pan or pot with a tight fitting lid, to trap the steam.
I also suggest a thermometer, or learning how to tell meat is cooked through visual cues - there is no bloody liquid - all liquids run clear (especially if you stab the meat, the juices from the holes should be clear or the colour of the cooked meat), the meat is not pink in the middle, and the middle is super hot to the touch, not cool or body temperature. For most meats, especially chicken and pork, they should be cooked to an internal temperature of 165 degrees, if you use a thermometer.
On a separate note - if one reheats food, it should also be rapidly reheated to 165 degrees. Especially microwave reheat - it should be pulled out and stirred, so the temperature of the entire item is 165, not 180 at the edges and 92 in the middle. :)
If you are browning and crumbling the ground beef, as you would for a pasta dish, then it's safe to start with frozen. (though it won't be as good as it would be if thawed first). If you are doing burgers, it's not safe unless it's a patty specifically designed to be cooked from frozen. The concern is that the inner-most portions of the meat may not get fully cooked, even if it appears to be done.
For chicken and chops, it's not safe to start with frozen, unless you're simmering them in a long-cooking soup or stew.
I frozen meat all the time and have never had a problem. It just takes longer but as long as you cook it at 350F you are fine.
I have cooked frozen ground beef patties. You just have to cook them longer and over low heat. They do tend to be a bit tough.
I have also cooked frozen chicken thighs in boiling broth or water. I then make chicken salad or chicken and dumplings out of them.
You can also fry a frozen pork chop.....it will also be a bit tough.
If you want to fry chicken it is always best to thaw it first coz your breading will not stick to a piece of frozen chicken and the same with a pork chop.
For the best flavor always thaw first.
If you want to make Chili you can fry a block of frozen ground beef in a skillet breaking it up as it thaws and fries.
If you worry about E. coli always make sure your ground beef is cooked well done.
lol we dont thaw out our ground beef but I dont know about the other stuff....ANYWAYS I'M STILL ALIVE AND WELL!
i only thaw meat before cooking for specific recipes... i like to cook the meat frozen to be sure its nice and moist
It is safe to cook frozen meat. The thing is that often some things don't turn out well. Such as the chicken thighs; I would think the outside would get dry and overcooked before the inside would get thoroughly cooked.
My mother always put steaks in the over frozen because she thought they turned out better that way (not that my mother was the best cook in the world).
I did it all my younger life...when there was no microwave. We bought in bulk and froze in family size portions. Through it in pan and sauteed it scrapping away the thawed cooked portions as we went.
If you plan to do whole meats, I would defrost in microwave.
ive done it a million times,,,, no harm there! xxxxxxxxxx
Just cook it thouroughly, and you should be okay. I've done the burger millions of times and it has been okay everytime. The chops I would have no problem with either. The chicken I have only boiled from frozen but it turned out really well.