It also depends on what you are going to do with the meat. If you are making a pasta sauce with ground beef, you can put the frozen meat in the pan and start cooking; when one layer is browned, scrap it off with the spatula and cook the exposed frozen bit. Or add water, cover, and let it steam/boil.
This is a cooking site by someone who hates cooking frozen meat but it has a recipe, and some of her objections are just, LOL, no ("you get a cooked mass of meat!"-->apply spatula, no biggie; "you get all the fat!"-->and you drain it off like in any other cooking, no biggie). I don't have an oven, but I'd totally cook frozen chicken in a pressure cooker: add some veg and spices and broth, and you could probably do a nice stew or curry.
Google also found this advice, never tried it, but: I forget if this falls under the category of "convection" or "thermal diffusion" (if I'm wrong I welcome comments), but if you will take your frozen meat and put it in an airtight zip bag and then in a (clean) sink, run the faucet over this in tepid to cool water (not hot or even very warm). You will be amazed at how quickly this will thaw meat. It will thaw about an inch of meat about every 10 minutes.
The trick is that you want the littlest water possible, but enough to wash over the majority of the bag.
It will thaw your meat very quickly without having to microwave it or trying to cook a frozen piece of meat. If you're trying to thaw a roast then you're probably in trouble, but for thinner cuts of meat/fish/etc., this thaws very quickly.link
There's also a hilarious forum post on cooking a frozen roast which has precise times, oven temperatures, color photos, and... a graph of cooking temperatures *g*
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timeasmymeasure
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Date: 2012-06-10 04:39 am (UTC)This is a cooking site by someone who hates cooking frozen meat but it has a recipe, and some of her objections are just, LOL, no ("you get a cooked mass of meat!"-->apply spatula, no biggie; "you get all the fat!"-->and you drain it off like in any other cooking, no biggie). I don't have an oven, but I'd totally cook frozen chicken in a pressure cooker: add some veg and spices and broth, and you could probably do a nice stew or curry.
Google also found this advice, never tried it, but:
I forget if this falls under the category of "convection" or "thermal diffusion" (if I'm wrong I welcome comments), but if you will take your frozen meat and put it in an airtight zip bag and then in a (clean) sink, run the faucet over this in tepid to cool water (not hot or even very warm). You will be amazed at how quickly this will thaw meat. It will thaw about an inch of meat about every 10 minutes.
The trick is that you want the littlest water possible, but enough to wash over the majority of the bag.
It will thaw your meat very quickly without having to microwave it or trying to cook a frozen piece of meat. If you're trying to thaw a roast then you're probably in trouble, but for thinner cuts of meat/fish/etc., this thaws very quickly.link
There's also a hilarious forum post on cooking a frozen roast which has precise times, oven temperatures, color photos, and... a graph of cooking temperatures *g*