Get home late from work and realize you need to cook something up for dinner, but forgot to put your favorite food in the fridge to defrost?Fear Not! There are four foods that are perfectly safe to cook up, right from their frozen state. No waiting hours to defrost!

The first thing to keep in mind is add extra time to your cooking. Obviously, you'll need to have a meat thermometer handy. The magic temperature 165 degrees for meats.



1. Fish: Huffington Post recommends that you rinse the seafood under cold water to remove any ice glaze. Then dry with a paper towel. If you plan to broil the fish, make sure you brush both sides with vegetable oil. Make sure you lightly grease a foil-lined sheet,  cook at 450° for 12 to 15 minutes. This is  seven to 10 minutes longer than you would if the fish was thawed.


2. Chicken: The US Government recommends  when there is not enough time to thaw frozen foods, or you're simply in a hurry, just remember: it is safe to cook foods from the frozen state. The cooking will take approximately 50% longer than the recommended time for fully thawed or fresh meat and poultry. Simple math here. If the instructions say 30 minutes to cook, allow 45 minutes. Make sure the chicken has an internal temperature of 165°. You'll get better results baking than other cooking methods.

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3 Steak: Did you know that cooking steak from a frozen state can actually give you a more juicy steak? Cooked-from-frozen steaks actually lose less moisture Check out this video for tips

Huffington post says:

Steaks will take a little longer to get to medium rare (after a quick sear on the stovetop, they need 18 to 20 minutes in a 275° oven, versus 10 to 20 for nonfrozen ones). And to avoid splattering and flare-ups, be sure there are no ice crystals on the steak before you sear it.

 4. Vegetables: I've been doing this for years! Frozen corn, carrots, beans, and peas actually taste better when you cook them frozen. Don't ever thaw them, the reason?  With thawed veggies, the frozen water expands and breaks the cell walls, causing the vegetable to become mushy