Do not Cook Directly from the Freezer, Here is a List of Foods that Should be Defrosted First

Illustration of frozen food to cook. (Freepik)

JAKARTA - Not all frozen foods are safe to cook directly. Although practical, some types of ingredients are actually at risk if cooked in a frozen state, ranging from uneven maturity to the potential for bacterial contamination that can endanger health.

Frozen food is a practical storage solution because it can maintain quality and nutrient content for longer. However, the way it is processed still needs to be considered so as not to pose a health risk.

According to culinary dietitian Sharniquia White, cooking meat such as chicken and pork in a frozen state can be dangerous if it does not reach a safe internal temperature. This can increase the risk of bacteria such as salmonella.

"Cooking frozen chicken can result in uneven maturity, where the outside is cooked faster than the inside. By looking at its outer appearance, the chicken may seem to be cooked, but it may still be raw in some parts," he explained.

Another dietitian, Laura M. Ali, added that in addition to safety, the texture of meat can also be disturbed if it is cooked directly from the frozen state, so that the result is harder.

He also reminded that cooking frozen meat using a slow cooker is highly discouraged because the cooking temperature is too slow to keep food in the dangerous temperature zone for too long, which triggers bacterial growth.

For this reason, experts recommend that meat be thawed in the refrigerator before cooking, and ensure its maturity with a food thermometer. Chicken meat should be cooked to a minimum temperature of 73.8 degrees Celsius, while whole pork is around 62.7 degrees Celsius and left for a few minutes before being consumed.

In addition to meat, thick meat cuts such as roast meat are also not recommended to be cooked in a frozen state. The outside can be cooked faster, while the inside is still cold or even not perfectly cooked.

"Because the meat pieces are so thick, cooking from frozen can result in a perfectly cooked exterior but an interior that is still raw or frozen," White said.

Frozen dishes such as casseroles or lasagna should also not be baked directly without being thawed first. If forced, the outside can become too dry or crispy, while the inside is still cold.

"You might see a crispy edge or top layer and a cold center," he said.

Certain vegetables can also change texture if cooked directly from the frozen state. According to Ali, soft vegetables such as tomatoes or leafy vegetables can become limp due to cell structure damage caused by drastic temperature changes.

For the best results, vegetables should be thawed first, then drained so that they do not contain too much water when cooked.

As a preventive measure, it is important to always ensure that food is cooked to a safe internal temperature and avoid thawing food at room temperature because it can accelerate bacterial growth.