Which is better to defrost or cook from frozen?

Cooking meat from frozen is generally not recommended for safety and quality reasons. Here's why it's better to defrost meat before cooking:

Food safety:

1. Unsafe temperatures: When cooking meat from frozen, it's difficult to ensure that the internal temperature reaches the recommended safe temperature throughout the meat.

>Frozen meat can have unevenly distributed cold spots, which may not reach the proper temperature during cooking, potentially leading to the survival of harmful bacteria.

2. Longer cooking time: Frozen meat requires longer cooking time, increasing the chances of overcooking the outer parts while the inner parts remain undercooked. This can compromise food safety.

Meat quality:

1. Textural changes: Meat that has been cooked from frozen tends to have a different texture compared to meat that has been thawed and then cooked. Freezing and thawing can cause meat fibers to break down and result in a tougher, less tender texture.

2. Loss of moisture: Cooking meat from frozen can lead to greater moisture loss, making the meat drier and less flavorful.

3. Inconsistent cooking: Frozen meat may cook unevenly, with some areas being overcooked while others remain undercooked.

While it's generally better to defrost meat before cooking, there are specific cooking methods, such as sous vide, that allow you to cook meat from frozen safely. Sous vide involves placing the frozen meat in a sealed plastic bag and cooking it in a temperature-controlled water bath until it reaches the desired doneness. This method ensures even cooking and minimizes moisture loss.

If you need to cook meat quickly, it's best to use a thawing method that minimizes the growth of bacteria, such as cold water thawing or microwave thawing. However, it's important to cook the thawed meat immediately after thawing to ensure food safety.