It must always be checked that there are no ice crystals in the thick parts of this meat.
Cooking a still frozen food can happen for lack of time. But some food products do not tolerate this improvisation. According to health authorities, switching from freezer to pan without intermediate stage can expose to risk of severe poisoning. And there is a meat, in particular, which should never be baked without having been completely thawed, under penalty if not to make the whole family sick.
Freezing prolongs the life of food provided that the hygiene rules are respected. Members of the Food Standards Agency (FSA) Food Health Agency recall that it is preferable to place the products in the freezer before their consumption deadline to preserve their safety once thawed. Because, the real sensitive point is none other than defrosting. A bad gesture at this stage and the bacteria multiply at high speed. The British agency insists: “Damage food in the refrigerator” is the only reliable method. At room temperature, the surface warms as the heart remains frozen, creating an ideal ground for bacterial proliferation.
These nutrition specialists add that certain frozen products can be perfectly cooked directly. This is the case of many vegetables which keep their taste and nutritional qualities when they go from the freezer to the pan. Basic foods such as bread or buns also have no problem in the overthrow from the freezer. But caution is not optional for all categories. The sausages, the chopped, the crustaceans and the frozen house dishes are considered to be sensitive and must imperatively be thawed before cooking. In question: their density and the risk that heat does not reach all parties evenly. And it’s even more true for very specific meat: chicken.
FSA experts are formal: frozen chicken should never be cooked without defrigence prior to the refrigerator or via the microwave defrost. Its tender and humid flesh is an ideal ground for bacteria such as salmonella or campylobacter, responsible for sometimes serious food poisoning. The chicken should not be deflected under hot water or in the open air on the worktop. Once the defrosting is finished, it is necessary to check the absence of ice crystals in the thick parts. The flesh must be flexible and then cooked at heart. The use of a thermometer is recommended: the internal temperature must reach 75 ° C to guarantee the elimination of germs.
