I’ve always thought recipes that insist on thawed food and preheated ovens, do so only to ensure the prescribed cooking time is correct.
I cook frozen stuff all the time. I never pre-thaw unless I need to manipulate it in some way that I can’t as a solid frozen block. Like, you can’t stuff a frozen turkey for example. Put a frozen hunk of meat in a cold oven? You won’t notice in the end, if you pay attention to it.
They are concerned about bacterial growth. The phase change area from fozen to thaw takes more energy. As such you get the outside thawed and then starts cooking and moving along fast while it will take a long time to get the interior to thaw. They are worried about any part spending to much time in the danger zone temps. I honestly don’t know how much an issue it actually is. I kinda feel any part that reaches thaw will cook fast enough to be equivalent to thawed and anything not thawed is still frozen so safe as far as growth is concerned.
I’ve always thought recipes that insist on thawed food and preheated ovens, do so only to ensure the prescribed cooking time is correct.
I cook frozen stuff all the time. I never pre-thaw unless I need to manipulate it in some way that I can’t as a solid frozen block. Like, you can’t stuff a frozen turkey for example. Put a frozen hunk of meat in a cold oven? You won’t notice in the end, if you pay attention to it.
They are concerned about bacterial growth. The phase change area from fozen to thaw takes more energy. As such you get the outside thawed and then starts cooking and moving along fast while it will take a long time to get the interior to thaw. They are worried about any part spending to much time in the danger zone temps. I honestly don’t know how much an issue it actually is. I kinda feel any part that reaches thaw will cook fast enough to be equivalent to thawed and anything not thawed is still frozen so safe as far as growth is concerned.