I have several steaks, seasoned, vacuum sealed and sitting in my freezer. How much time do I need to add to the cooking time,and do I have to raise the cooking temperature? Is it better to just thaw the food?
I add about 20-30 minutes to the cook time for frozen steaks. An hour if it’s a whole roast. Frozen chicken, about 15 minutes.
I do the same as @acs. You can also thaw the meat in a bowl of hot tap water if it is vacuum sealed.
Thanks for the answers, folks. Much appreciated