Too Lazy to Thaw? Here’s What an Expert Said About Cooking Frozen Meat
Whether you’re cooking for a crowd or simply don’t have the patience to wait for protein to thaw, throwing a frozen piece of meat on the grill or in the oven seems like a great way to cut corners.
Unfortunately, as a general rule, most culinary professionals warn against cooking frozen meat. Internal temperatures are often not high enough to kill remaining bacteria, especially around bones and more central structures. If consumed, it may pose very serious health risks.
Diego Campos Vargas, Executive Chef camp A Greenville, South Carolina woman who is an expert at creating high-quality dishes for carnivores agrees. I had a meal at his restaurant recently and was impressed with everything from seared scallops and grilled octopus to steak and merguez agnolotti, all cooked to perfection.
“Unfortunately, we live in a society that expects things to move quickly and be prepared, but food shouldn’t be like that. You shouldn’t speed up cooking methods and processes,” he said.
“You can cook with frozen meat, but not all products,” he added.
Still, Vargas is willing to make exceptions to accommodate the impatient nature of home cooks. Here are his top tips for those who may be short on time but unable to successfully eat a delicious meal.
Stewing is your best choice
If there’s one cooking technique that yields the most successful freezer cooking results, it’s braising. Not only does the initial high temperature and subsequent extended cooking time kill bacteria and break down the meat’s tough fibers, but this method also allows the flavors to layer throughout.
“Throughout the cooking process, you’ll be able to infuse more flavor and moisture into the final product,” Vargas says.
The best way to thaw frozen meat is in the refrigerator overnight.
To braise frozen meat, first sear each side of the cut in olive oil or butter in a Dutch oven or heavy pot over medium-high heat (see below for the best types of cuts). The meat should form a crust and turn golden brown. Once this happens, remove the meat from the pan and set aside.
Next, add aromatics like garlic and onions and soften them in the remaining fat. You may want to scoop out some of the protein juices beforehand, as frozen meat will release more liquid than thawed meat.
Deglaze pan with liquid of choice. This is usually stock, broth, wine or even beer. Bring the pot to a boil and add the meat, making sure the liquid doesn’t completely cover it. Instead, the protein should be placed in a shallow bath of water and heated over low heat.
Cover the pot and let the meat cook for a few hours or until desired tenderness is achieved. You can also add vegetables, herbs, or anything else to enhance the flavor, but cooking times will vary depending on the ingredients (i.e. potatoes will take longer to cook than celery).
It is also recommended to cut frozen meat into smaller pieces before or after frying, which will allow for more even and timely cooking.
One step above others
There is no doubt that tender steaks should be thawed before cooking.
Not surprisingly, different protein cuts often require different cooking techniques and times to maximize their flavor and tenderness. Vargas advises, at least with beef, to consider the cut of meat before deciding to freeze it for stew.
Typically, larger cuts of meat that require longer cooking times (such as osso buco) are ideal for braising. If it’s a filet that only needs to be grilled for a few minutes, the meat must be defrosted.
A good rule of thumb is this: If the protein is indeed transformed and broken down by stewing, then freezing cooking should be fine. Anything smaller and less fatty will need to be defrosted.
please freeze
Simply putting meat in the refrigerator is not enough to extend its life. Different types benefit from different freezing techniques and lengths of time.
Some meats will defrost faster than others
Fatty cuts like rib-eye steak can certainly last longer in the refrigerator, but it’s wise to follow these recommended freezing times for more popular options:
- Octopus: 1 month
- Chicken breast: two months
- Chicken legs and thighs: three months
- Pork butt: three months
- Pork Chops: Two months
- Beef tenderloin: two months
- Chuck Beef: Four months
“As a rule of thumb, I would say you’ll want to freeze the protein for a shorter period of time if it’s cooked at a lower temperature,” Vargas advises. “For example: Fish is cooked at 135 degrees Fahrenheit, while beef is cooked at 165 degrees Fahrenheit. You want to freeze fish and all other seafood for less time than you freeze beef and pork.”
let it thaw
To be safe, poultry and other large cuts of meat should be thawed slowly in the refrigerator.
While braising is the only exception, nothing beats the slow thawing method for preserving the integrity of meat and preparing it safely.
“Ideally, you want to thaw the protein slowly in the refrigerator,” Vargas says. “At CAMP, we plan ahead. When we receive the shipment on Wednesday, we know we need to prepare duck confit, octopus, etc. over the weekend.”
“Instead of storing it in the refrigerator, we store it in pans inside the walk-in. That way the product slowly reaches the same temperature as in the walk-in. By the next day, the protein It’s ready to be processed and cooked as desired,” he adds.
But if time is of the essence and your meat must be defrosted immediately, Vargas says your best bet is to place the protein in a container under the sink and keep cold water running through it. “
This will ensure the water remains at a constant temperature,” he said. “The Department of Health and Environmental Control recommends that you use cold water when practicing this technique because bacteria prefer an environment between 70 degrees Fahrenheit and 100 degrees Fahrenheit. “
Read more: How to properly defrost a turkey
Sign, seal and deliver
For maximum freezing capacity, Vargas recommends investing in a vacuum sealing machine with appropriate storage bags.
“I’ve been freezing leftover raw protein at home,” he reveals. “The bags also defrost easily in the refrigerator.”
Fish can also be frozen, but it won’t last as long as beef.
“When you freeze, the water molecules freeze, but when you thaw, the molecules melt and turn into liquid that leaks from the protein,” Vargas explains. “All of these juices may be part of the protein, but they are lost when frozen. This greatly affects the quality of the product.”
Looking for the latest and greatest model to keep meat and all its ingredients intact? Check out our roundup Top Vacuum Sealers of 2024.
