Why you shouldn't cook frozen meat: the dish will be hopelessly ruined
Just one little thing can ruin a meat dish, which will be eaten without much enthusiasm.
Many housewives store more than one kilogram of meat in the freezer. Sometimes they plan to cook a dish from it in advance, so they put it out to defrost 5-6 hours before.
Sometimes the solution appears spontaneously, and there is no time to defrost. Some cooks throw meat into the pot as soon as they take it out of the freezer.
When heat treated, the ice will disappear in a minute, but the quality of the dish will change significantly. Experienced chefs do not advise doing this.
One of the main arguments is that such meat will be fibrous and dry. The dish made from it will resemble inedible cotton wool.
Guests or household members will taste a piece and immediately push such meat. The most correct and reliable option is to defrost meat naturally, without hot water and cooking.
There is a trick for those who need to defrost the product urgently. Take water at about 40-45 °C, add a spoonful of sugar, stir and put the meat there. It will take about 10 minutes to defrost, but it all depends on the weight.
