It is generally not recommended to cook meat directly from frozen, depending on the cut, because the inside may remain frozen or undercooked. For thinner cuts, the risk of bacterial growth is minimal, but the meat may be unevenly cooked.
It is also important not to refreeze something that has just been thawed. Even if defrosting occurs in the fridge, some bacteria can still proliferate. As mentioned earlier, freezing temperatures don’t kill bacteria, they simply stop them. So if you refreeze food, the bacteria will multiply again, but in larger numbers, as if they’re starting from the middle of the race track.
Is There a Way to Refreeze Thawed Food?
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