Whether you’re cooking for a large group of people or simply don’t have the patience to wait for protein to thaw, throwing a slab of frozen meat on the grill or in the oven may seem like a wonderful way to cut corners.
Unfortunately, as a general rule, most culinary professionals warn against cooking frozen meat. The internal temperature often doesn’t get high enough to kill lingering bacteria, especially around bones and more central structures. If consumed, this can pose a very serious health risk.
Diego Campos Vargas, executive chef at CAMP in Greenville, South Carolina, is an expert when it comes to churning out high-quality dishes for carnivores and agrees with this advice. I recently dined at his establishment where I noshed on everything from seared scallops and grilled octopus to steak pinchos and merguez agnolotti — all of which were cooked perfectly and left a lasting impression.
“Unfortunately, we live in a society where we expect things to move fast and to be ready, but food shouldn’t be that way. You shouldn’t speed up cooking methods and processes,” he says.
“You can cook meat from frozen, but not with all products,” he adds.
That said, Vargas is willing to make one exception to adapt to the impatient nature of home cooks. Here are his top tips for anyone who may be short on time, but not on achieving flavorful mealtime success.
Braising is your best bet
If there is one cooking technique that yields the most successful cooking-from-frozen outcome, 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 it’s a method that also allows the layering of flavors along the way.
“You will be able to infuse more flavor and moisture to the end product throughout the cooking method,” Vargas says.
The best way to thaw frozen meat is in the fridge over night.
To braise frozen meat, start by searing each side of the cut (see below on the best cut types) with olive oil or butter in a Dutch oven or heavy pot over medium-high heat. The meat should develop a crust and turn golden brown. Once this happens, remove the meat from the pot and set it aside.
Next, add aromatics such as garlic and onions and soften them in the leftover fat. You may need to scoop out a bit of the protein’s juices beforehand, as frozen meat will release more liquid than thawed meat.
Deglaze the pan with a liquid of choice. This will typically be stock, broth, wine or even beer. Bring the pot to a simmer and add your meat, ensuring that the liquid doesn’t completely cover it. Instead, the protein should be sitting in a shallow bath on low heat.
Cover the pot and allow for the meat to cook for a couple hours or until it reaches desired tenderness. You can also add vegetables, herbs or anything else to enhance flavors, though cooking times will vary by ingredient (i.e. a potato is going to take longer to cook than celery).
It’s also advised that frozen meat be cut into smaller pieces before or after searing, as it will cook more evenly and timely.
A cut above the rest
Tender cuts of steak should be thawed before cooking, no questions asked.
It’s no surprise that different protein cuts often require different cooking techniques and times to maximize their flavor and tenderness. Vargas recommends, at least with beef, that you take the cut of meat into consideration before deciding to braise from frozen.
Typically, larger cuts that demand longer cooking times such as osso bucco are ideal for braising. If it’s a filet mignon that only requires a few minutes of sear, the meat must be thawed.
A good rule of thumb: If the protein will literally transform and break down through braising, it should be OK to cook from frozen. Anything smaller and with less fat content will require a thaw.
Freeze, please
Simply placing meat in the freezer won’t suffice to extend its life. Different types benefit from different freezing techniques and lengths of time.
Some meats will thaw quicker than others
High-fat cuts like rib eyes can certainly last in the freezer for longer, but it’s wise to follow these recommended freezing times for more popular options:
- Octopus: one month
- Chicken breast: two months
- Chicken legs and thighs:three months
- Pork butt: three months
- Pork chops: two months
- Beef filets: two months
- Chuck beef: four months
“As a rule of thumb, I would say that you want to freeze proteins for less time if they cook at a lower temperature,” recommends Vargas. “For example: fish is cooked ‘well-done’ at 135 degrees Fahrenheit while beef is cooked well-done at 165 degrees Fahrenheit. You want to freeze fish and all other seafood for less time than you would beef and pork.”
Let it thaw
Poultry and other large cuts if meat should be thawed slowly in the fridge for safety.
While braising is the only exception, nothing beats a slow thawing method to preserve the integrity of meat and prepare it safely.
“Ideally, you want to thaw proteins slowly in a fridge,” says Vargas. “At CAMP, we plan ahead. When we get our delivery on Wednesday, we know we will need to prepare the duck confit, octopus, etc. over the weekend.”
“Instead of storing in the freezer, we will store it in sheet pans inside our walk-in. This way, the product slowly gets to the same temperature as the walk-in. By the second day, the protein is ready to be processed and cooked as needed,” he adds.
But if time is of the essence and you’re in a situation where meat must be thawed immediately, Vargas says that the best practice is to place the protein in a container under the sink and allow cold water to run continuously over it. “
This will ensure the water stays at a constant temperature,” he says. “The Department of Health and Environmental Control recommends that you run cold water when practicing this technique because bacteria love that 70 degrees Fahrenheit to 100 degrees Fahrenheit environment.”
Read more: How to Properly Thaw Turkey
Signed, sealed and delivered
To achieve maximum freezer capabilities, Vargas recommends investing in a vacuum seal machine with proper storage bags.
“I freeze leftover raw proteins all the time in my house,” he reveals. “The bags also make it easy for thawing in the fridge.”
Fish can also be frozen, but not for as long as beef can be.
“When freezing, water molecules freeze, but when thawed out, the molecules melt and become the liquid that leaks from the protein,” explains Vargas. “All those juices could be part of the protein, but they are lost after freezing. This influences the quality of the product greatly.”
Looking for the latest and greatest models to keep meat and all of its components intact? Check out our round-up of the top vacuum sealers of 2024.
