JAKARTA - Frozen food is a favorite choice because of its convenience. In addition to being durable, frozen food also helps reduce waste and make it easier to plan daily menus.
"Freezing food helps to maintain nutrients and quality for longer, so that availability and variety increase," said Laura M. Ali, M.S., RDN, a dietitian and culinary nutritionist, quoted from the Eating Well page.
"You can enjoy delicious fruits and vegetables all year round. Frozen foods are also more economical, reduce food waste, and are quick and easy to prepare, so you spend less time in the kitchen," he added.
However, not all foods are safe or ideal to be cooked directly from the frozen state. Some types are at risk of lowering the quality of taste, texture, even food safety. Here are four foods that should not be cooked directly from the freezer.
1. Chicken and Pork
Chicken and pork are food ingredients that are very sensitive to temperature. If they are not cooked to the right internal temperature, the risk of exposure to harmful bacteria such as Salmonella can increase.
"Cooking chicken from frozen conditions can cause uneven ripeness, where the outside is more mature than the inside," said Sharniquia White, M.S., RDN, LDN, nutritionist and culinary dietitian.
"From the outside, it may look mature, but the inside can still be raw," he added.
In addition, the texture of the meat can also become harder. Cooking in a slow cooker without melting it first is even more risky because the slowly increasing temperature makes the meat too long in the dangerous temperature zone.
The solution is to thaw the meat in the refrigerator before cooking, and ensure its maturity using a food thermometer.
2. Thick Meat Cut
Thick cuts of meat such as roasts or large steaks require even heat to cook perfectly. If cooked directly from the frozen state, the outside can look well cooked, but the inside is still raw or even frozen.
"It's important to use even heat when cooking thick cuts of meat," White concludes.
"If cooked from frozen, the outside can be perfectly cooked but the inside is still raw or even still frozen," he continued.
For the best results, the meat should be thawed first in the refrigerator. Avoid thawing at room temperature because it can speed up bacterial growth.
3. Soft Textured Vegetables
Not all vegetables are suitable for cooking directly from the frozen state, especially soft-textured vegetables such as tomatoes and leafy vegetables.
"Vegetables such as cut tomatoes or leafy vegetables will lose their structure when exposed to sudden heat from the frozen condition. As a result, it becomes limp and releases too much liquid," explained Ali.
To maintain the quality of the dish, the vegetables should be thawed first, then drained so that excess water does not affect the final result of the dish.
4.Casserole
Casserole like lasagna or other baked dishes are practical to store in the freezer. However, cooking it directly without being melted can result in uneven ripeness.
"Casseroles that are dense or frozen in a deep container can be unevenly cooked. The top may be crispy, but the middle is still cold," White added.
For better results, it's best to thaw the casserole first before baking. This helps ensure that all parts are perfectly cooked and have the ideal texture.
The English, Chinese, Japanese, Arabic, and French versions are automatically generated by the AI. So there may still be inaccuracies in translating, please always see Indonesian as our main language. (system supported by DigitalSiber.id)
