Cook frozen meat

Hi,
In most cases it's not recommended... The frozen meat contains high quantities of liquids and if you cook it while it is frozen you'll end in spoiling the texture..... (it is still ediable).   Best is to let it defreeze ( = extract the liquids) and then "close" it ( = fry it to form a "skin" that will "close" [close the joices inside it] the inner parts and get the best taste of it). 
Merry christmas and a happy new year,

In dealing with frozen foods it is best to allow them to thaw slowly, usually overnight in the refrigerator. When frozen foods are thawed too quickly the texture is affected because the cell walls burst causing a mushy unpleasant taste.

Ground meat for instant will stay in big chunks instead of being separated into small bits to fill up your burrito.

Hey, 

The big problem with cooking frozen meat is that the inner parts are still quite frozen while the outer parts are being cooked. This difference in temperatures makes cooking frozen meat very difficult without destroying the dish.

This happens when you cook defrosted meat as well but then the difference between outer and inner parts is smaller.

No, it doesn't. It just takes more time to cook at a much slower pace than with thawed food. But some things are much harder to cook when its frozen, such as steak. Chicken, you have to be careful to make sure that it is fully cooked but as long as you have the patience to work with frozen food then everything will be fine. (Just make sure that the steak doesn't burn).

I often cook frozen chicken or roasts which turn out great.  The secret is slow cook using a a meat thermometer and a roaster oven with a temperature dial (not a crock pot with hi-med-low).  You only need to plan ahead 8 to 12 hours and from freezer to oven can be as little as 5 minutes.

Chicken should be uniformly heated internally to 180 degrees F and rare roast beef to only 140 degrees F.

Set a roaster oven on around 100 or 120 F for beef or 120 to 150 F for chicken.  First rinse the meat, salt and pepper, and place a thin layer of olive oil in the bottom of the roaster oven.  Cook for 8-12 hours

A meat thermometer is essential to eliminate over- and under-cooking.  Set the cooker temp lower than the desired meat temp because heat builds up in the meat causing the meat to reach a higher internal temperature than what you set on the roaster oven dial.

At these low temperatures the meat both thaws and cooks slowly.  The meat will be very succulent and juicy and tasty from cooking slowly in its own juices.  I usually cook the chicken breast down because it makes the breast so much juicier.  Add potatoes, carrots and onions to the roast beef for a pot roast.

Sometimes I thaw out ground beef in cold water and I would agree with other posters that this type of thawing does seem to affect the quality of the texture and somewhat even the taste.  But sometimes you just gotta eat and forgot to thaw something, so wat er ya gonna do?

I cook pasture raised beef and chicken this way.  The meat has a different quality than commercial meats, but I think the same general properties apply -- your mileage may vary.

can you cook frozen chichen

if you like it raw...cause  it cook out side not in side..