Not sure if this belongs here or in Cafe Society but doubtless it’ll be moved if in wrong forum.
Anyway: Why best results from frozen?
I was always given to understand that chicken or for that matter any fowl had to be thoroughly de-frosted before cooking to avoid the risk of nasties.
Mangetout where are you when needed?
Defrost any animal protein before cooking it. One sort-of exception is that if you need to slice something very, very thinly before cooking, you’re better off doing so with the meat partly frozen, because it slices better without mushing. Otherwise, with meat of any real thickness, you risk the inside staying frozen (and raw) while the outside cooks.
Some frozen fruits/vegetables are better if used while still frozen, like frozen peas, frozen berries for pie, etc.
I guess I wasn’t specific in my question, I’ll tryagain.
Certain frozen meals have the for Best results CfF on the package. For example I had Duck Legs in Orange last night and this instruction was on the pack. It took about 25 minutes and was cooked to perfection.
It’s mostly packaged frozen meals that carry the instruction, why?
I always thought it was to give better consistancy in cooking times. People probably have slightly different definitions of what defrost means, so cooking from frozen will give the same results for everybody.
The timing on the package takes into account defrost time in the microwave.
I get frozen meals for the convenience. I use them when I am to tired or busy to do real cooking. If I had to wait for things to defrost a lot of the convenience is gone. So I don’t buy frozen meals which must be thawed. I don’t imagine that I am unique in this. Manufacturers recognizing this design frozen food that can be cooked from the frozen state.
Some foods like frozen burritos give both frozen and thawed directions.
I realise this but why “For Best Results Cook From Frozen”
Because if you cook it when it’s defrosted, otherwise following the directions on the package, it won’t be as good.
I’ve seen this also, and I’ve often thought that these directions might be to prevent spoilage or uneven defrosting.
But if you defrosted and then cooked whatever it was would it taste any different
Why don’t you try it?
If you cooked it the same amount of time, and it was defrosted instead of frozen solid, obviously it would be overcooked. This is not rocket science here.
They could give directions for cooking it defrosted vs cooking it frozen, but who wants to defrost their TV dinners if they don’t have to?
[QUOTE=SmackFu]
If you cooked it the same amount of time, and it was defrosted instead of frozen solid, obviously it would be overcooked. This is not rocket science here.
I’m not bleeding stupid y’know so the snarkyness was uncalled for.
It should have been apparent that after defrosting the cooking time would be different.
Jebus :rolleyes:
[QUOTE=chowder]
But they only specify one time, correct? And that time would be the time from frozen, correct? And if you used that same time to cook a defrosted meal, it wouldn’t be as good, correct?
[QUOTE=Terminus Est]
some food you get 2 times, a time from frozen and a time from defrosted. Others you only get the time from frozen. Any reason why those ones are only from frozen?
Because they’re not meant to be thawed.
I always assumed that they assume we’re too stupid to not leave our fishsticks out for three days to make sure they’re defrosted real good-like.
we may be circling towards an answer here. If you thawed them and reduced the cooking time accordingly - why would it be worse than if you cooked it from frozen?
I agree with Voyager.
I think the idea is that they mean “best results when cooked from frozen rather than partially thawed but frozen in the middle which is what most people will do if we leave it up to them to do their own thawing.”
Because they’d be soggy.