I’m curious as to why? I understand that the texture of the meat suffers a bit from being frozen, but I don’t think it would totally ruin things?
Also curious as to why so much extra time when cooking from frozen. I would have thought that an extra hour would be plenty? If the meat goes from fridge temperature to 150 ºF in an hour, I would expect it go from freezer temperature to fridge temperature in about the same amount of time?
I’m asking because I’m genuinely interested, not to argue. The only thing I’ve cooked from frozen so far was a rib eye steak. I had that in the water for two hours, and it turned out fine.