Is it necessary to thaw meat or fish before cooking?
Meat and fish do not necessarily need to be thawed if you’re baking or broiling them in the oven. Simply allow for more cooking time. Otherwise, if you’re preparing them on top of the stove, it is considerably more difficult to cook meat/fish that is frozen in oil because it will be difficult to cook the inside without burning the exterior. I recommend thawing first if this is the case.
No, meat and fish can be cooked from the frozen state if extra cooking time is allowed. The amount of time will depend on the size and shape of the cut. Large frozen roasts can take as much as 11/2 times as long to cook as unfrozen cuts of the same weight and shape. Small roasts and thin cuts such as steaks and chops require less time.
