Why You Should Never Cook Frozen Meat In The Microwave

Maybe you forgot to put your meat out to thaw, and now it's time to cook dinner. It can be tempting to put your frozen meat in the microwave to thaw it out quickly — it does have a defrost setting, after all — but should you?

Professor Costas Stathopoulos, a food scientist with Abertay University in Dundee, says it's not a good idea. On an episode of the British TV show "Inside the Factory," he told host Cherry Healey, "It is really not the best of techniques," emphasizing the potential for harmful bacteria to thrive in meat that hasn't been thawed properly (via Daily Mail).

The U.S. Department of Agriculture (USDA) adds that cooking raw meat in the microwave is not necessarily unsafe, provided that you are planning to cook it right away. They explain that some parts of the meat may begin to cook while you are defrosting it. It is not safe to hold partially cooked meat since it may have reached temperatures that encourage bacterial growth. Cooking it immediately will kill any harmful bacteria, though.

Aside from safety issues, Jess Pryles, who is the star of "Hardcore Carnivores" and has a Graduate Certificate in Meat Science from Iowa State University, points out another reason why you want to avoid cooking frozen meat in the microwave: the "weird" flavor. This unpleasant alteration in taste, which she called "warmed over flavor," occurs because of lipid oxidation. In other words, the fat in the meat goes rancid during the cooking process.

And that's not all — you may end up with texture issues as well. Jacob Tuell, Ph.D., an assistant professor at Northwest Missouri State University, explained to The Spruce Eats that when meats like chicken are cooked in a microwave, the microwave causes the water molecules in the meat to vibrate and produce heat. "Because of its high moisture content, microwaving is able to heat the product very quickly," according to Tuell. "However, as this is occurring, the microwaves are also causing changes to the way proteins are structured, which can in turn alter its texture." The result? Meat that is tough and rubbery.

To make sure that your meat is both safe and delicious, the USDA advises that it should be thawed in a refrigerator. Obviously, this means planning ahead since it may require a minimum of 24 hours — or longer, if you are thawing a large item like a turkey. However, this method will keep the temperature of your meat from going into the danger zone where bacteria thrive.

For faster thawing, the USDA suggests using cold water thawing. With your meat in a leak-proof package, submerge it in cold tap water. Then, change the water every 30 minutes until thawed. Meat thawed in this way should be cooked immediately.

As mentioned previously, defrosting your meat in the microwave is also safe, as long as you cook it right away. The USDA additionally states that meat that has been thawed must be cooked before refreezing.

Finally, the USDA offers the option of cooking without thawing. They state that this is entirely safe, but it may take about 50% longer than cooking thawed meats.