why do we have to defrost meat before you cook it. It doesn't make sense to me?

Answer 1

Depending on the method you will use, you may have to defrost it.
If you are going to pan fry it or fast fry it, it better be defrosted, since if you don't and it is a thick steak, it may be raw inside while it looks cooked outside.
For pressurized meat, you don't have to since the pressure will thaw the inner part faster.

Answer 2

Why Defrost Food Before Cooking

Answer 3

Some meat HAS to be defrosted - poultry for health reasons, and large pieces of other meats for reasons of convenience (the charred exterior / raw - or even still FROZEN - interior that others have mentioned!)

Poultry is SO contaminated with evil germs and bacteria that if you don't cook it totally you could be so ill that you either die or are left permanently disabled. If you cook it from frozen, it will be more difficult to cook it properly, so it's safer to defrost it!

Small chunks of meat for stew, or 'free-running' minced meat (you can't freeze mince that way yourself, you have to buy it,) can be safely cooked without defrosting. That's because they're so SMALL that they can defrost very fast in boiling water, and then continue cooking. By the time the vegetables are cooked through, the meat will be too.

Next time you roast a nice, big piece of cow, imagine how you would feel if you ended up eating icy raw beef halfway through...!

Answer 4

What type of meat are using? If it's chicken, I would defrost because you need to make sure it's cooked all the way through. Generally speaking, you defrost meat because it helps speed up your cooking time. Otherwise, you will be at the stove much longer, and cooking the outside and not the inside.

Answer 5

One of the reasons manufacturers of foods ask you to defrost it first is to make sure that it's cooked properly in the times they quote. Any food can be cooked straight from frozen really, but the problem with that is that heat transfer to the centre can take longer, and food can be hot on the outside and cold inside. When heating food up from room temperature, it heats up far more evenly. If you cook anything from frozen, make sure you heat it up slowly at first to prevent over cooking it/burning it outside. Home made meals can be frozen and cooked from frozen, providing they are cooked just like that.

Answer 6

It takes a shorter time for the meat to cook if you defrost it first.

Answer 7

if you don't defrost it, you will end up with meat that is charred on the outside and virtually raw on the inside. so, you defrost in order to cook it more evenly.

Answer 8

it is healthier to defrost meat b4 cooking it to kill the germs if there are any but u should defrost it best in the refrigerator 1 day b4 cooking it.
Defrosting also makes steak leaner and easier to cook.

Answer 9

my pet peeve!! you dont have to defrost meat before you cook it. maybe your thanksgiving turkey, or large hunks of meat, but regular dinner meats, any moron can tell when meat is done, cut it in half and check for doneness or use a meat thermometer. If you are dumb enough to serve meat that is raw in the middle perhaps refrain from the kitchen altogether.

Answer 10

Because the outside will be totally burnt before the inside is even defrosted.