Top 5 Mistakes When Cooking Frozen Meat & Seafood and How to Avoid Them

         Are you making these common mistakes when cooking frozen meat and seafood? Learn how to avoid them and get the best results in every meal.

         Frozen meat and seafood make cooking faster, easier, and more affordable, especially for busy Filipino households and food sellers. But if you’ve ever ended up with rubbery shrimp, tough beef, or bland chicken, chances are you’ve made one of the most common mistakes when handling frozen products.

         Here are the top 5 mistakes to avoid when cooking frozen meat and seafood and how to do it right:

1. Cooking Without Thawing

         Cooking frozen meat or seafood straight from the freezer can lead to uneven cooking, especially with thicker cuts like pork kasim, chicken breast fillet, beef brisket, or whole fish. The outside may cook too fast while the inside stays raw, resulting in a dish that’s dry, tough, or unsafe to eat.

2. Thawing at Room Temperature

         Leaving frozen meat or seafood on the counter to thaw at room temperature may seem convenient, but it puts the food in the "danger zone" (between 5°C and 60°C), it is the temperature range where bacteria multiply rapidly. Even if the inside is still cold, the outer layer can become unsafe to eat. 

3. Using High Heat Right Away

          Applying high heat immediately to frozen or partially thawed meat and seafood can cause the outer layer to cook too quickly while the inside remains raw or frozen. This leads to uneven cooking, burnt outsides, rubbery seafood, and a chewy or tough texture, especially for thick cuts like pork liempo, beef chuck, or chicken breast fillet.

         Make sure the meat or fresh frozen seafood is fully thawed before cooking, especially for thick or whole cuts. Begin cooking on medium heat to allow the product to warm through evenly. Once it’s cooked halfway or fully thawed, you can increase the heat to sear or brown as needed. For some dishes, using a lid helps cook the inside gently while maintaining moisture. Great for frozen seafood or pan-seared chicken.

4. Forgetting to Pat Dry

         After thawing frozen meat or seafood, excess moisture naturally forms on the surface. If you cook it without patting it dry, this water creates steam in the pan, preventing proper browning, searing, or crisping. It may result in soggy shrimp, pale chicken, or rubbery beef, far from appetizing.

         Gently pat the surface of the thawed meat or seafood until it’s dry to the touch. Always dry the product before applying marinades or dry rubs. This helps flavors stick better and cook evenly. For Skin-On Products (like fish or chicken), drying the skin helps it become golden and crispy during cooking.

5. Washing Frozen Meat or Seafood

         Washing frozen (or even thawed) meat and seafood might seem like a good idea, but it does more harm than good. Running water over raw meat or seafood does not remove bacteria; instead, it can spread harmful bacteria around your sink, countertops, and utensils, increasing the risk of cross-contamination.

         Trust the cooking process! Proper cooking temperatures are what truly kill bacteria, not water. After thawing, simply pat the meat or seafood dry with a clean paper towel to remove surface moisture (not bacteria). And also disinfect your sink, knives, and surfaces after handling any raw meat or seafood, even if you didn’t wash them.

Tip: Use Quality Frozen Products

         High-quality, vacuum-sealed frozen meat and seafood are frozen at peak freshness, locking in nutrients and flavor. They give better results in the kitchen and are perfect for meal prepping or food business use.

         Avoiding these common mistakes will make a big difference in your dishes, whether you're cooking for your family or your customers. With a few smart habits, you can turn frozen ingredients into delicious and quality meals at home.