Cooking Meat From the Frozen State-It is Not Necessary to Thaw Any Meat Before Cooking

While, traditionally, we thaw most meats and  poultry before beginning the cooking process; this is largely done for convenience.We may wish to stuff the meat or poultry; a task that is almost impossible if the meat is still frozen. But thawing is not necessary; and it is not always convenient. Small cuts of fish for example are very seldom thawed in the home kitchen and in a restaurant or large hotel- chicken drum-sticks, wings, fish cakes, chicken or turkey patties, beef hamburger patties are most often cooked from the frozen state.
Other than for the convenience factor; there is absolutely no reason to thaw meats before beginning the cooking process and many cooks claim that because of the frozen ice crystals contained there in- that a hamburger patties started from the frozen state will be juicier ( of course, the water from the ice will also dilute the flavour). To cook any meat from the frozen state, simply follow your normal recipe but allow a longer cooking time.It is always well to insert a meat thermometer after the meat has  started to cook;  a thermometer is still the only way of knowing for sure that your meat will done to your liking.