Can you grill a chicken breast from frozen or does it need to be defrosted first?
1060653
I have had mine for a couple of months. Grills sandwiches, veggies and fish nicely. I would not grill a frozen chicken breast.
1060654
Just grilled a number of frozen chicken breasts and it worked great. They were the thinner type of chicken breasts that you get when buying them already frozen in bulk. For the thicker ones, it took about 6 minutes, and was able grill 2 at a time.
1060655
You definitely need to defrost it, just because of the amount of water in a frozen chicken breast.
1060656
Personally I recommend defrosted because it cooks faster and the plates can keep it in place but it also depends on if you are using the full grill...if full grill then yes frozen is fine...if press grill defrosted works best
117340
I did not use frozen meats from the freezer and i always washed it by hand. It's non stick so fairly easy to clean with warm soapy water or warm water with a soapy sponge.
2102262
I haven't tried frozen food, but I did put a leftover cooked steak wrapped in foil and it heated nicely in an hour or so. no mess to clean up. I will have to try a frozen dinner if it will fit. It's only about 5 inches in diameter inside to cook. I'm also going to try vegetables (sliced potato, zuchinni, carrots, onions, peppers seasoned and wrapped in aluminum foil to see how long they would take to cook. To be honest, I think it more for warming up foods than anything, but it's worth a try.
1716582
A boneless chicken breast might take about 10 minutes, depending on it's thickness.Again, depending on size, you could probably fit 4 breasts on this grill at most. I haven't tried frozen chicken, but I would think you should at least par boil them first. I use mine mostly for burgers and sausage, or sandwiches. I do put frozen burgers on it though, and it takes about 4-5 minutes to cook those. It's not very big, definitely not family size, that's why I got it, I usually only cook for two.
1565891
The time it takes depends a great deal on the room temp as well as the thickness of what you're thawing. Maybe this will help some to know that in my 73 degree house it takes about an hr to 1 1/2 hrs for me to thaw a one pound package of ground beef. Depending on the shape (block or rectangle) it may take less than that to thaw. Thick boneless chicken breasts removed from the Styrofoam tray but covered in plastic wrap, takes a couple of hours to thaw for me. Naturally the thicker the frozen food package the longer it takes to thaw but still cuts the thawing time at least in half. Faster and safer than thawing food left on the countertop for hours and hours. The time it takes depends a great deal on the room temp as well as the thickness of what you're thawing. Maybe this will help some to know that in my 73 degree house it takes about an hr to 1 1/2 hrs for me to thaw a one pound package of ground beef. Depending on the shape (block or rectangle) it may take less than that to thaw. Thick boneless chicken breasts removed from the Styrofoam tray but covered in plastic wrap, takes a couple of hours to thaw for me. Naturally the thicker the frozen food package the longer it takes to thaw but still cuts the thawing time at least in half. Faster and... » Read More The time it takes depends a great deal on the room temp as well as the thickness of what you're thawing. Maybe this will help some to know that in my 73 degree house it takes about an hr to 1 1/2 hrs for me to thaw a one pound package of ground beef. Depending on the shape (block or rectangle) it may take less than that to thaw. Thick boneless chicken breasts removed from the Styrofoam tray but covered in plastic wrap, takes a couple of hours to thaw for me. Naturally the thicker the frozen food package the longer it takes to thaw but still cuts the thawing time at least in half. Faster and safer than thawing food left on the countertop for hours and hours. « Show Less
290213
Never tried frozen meat. Not sure. If anything could do it, this could. Sorry I couldn't be more helpful.
1671210
Sure if you place the meat on it and leave it sitting on the counter. It will eventually defrost. But then again you can sit the meat on the counter without it and the same thing will happen.
514874
You always keep it frozen until you are ready to use. You should thaw it before use. Just leave it outside the freezer at room temperature half an hour before you want to use it,so as to prevent shock when it's mixed with warm milk.
1132340
I actually have my treats in a small plastic bag that sits inside the pouch-I use dice up steak, chicken, bacon scraps, kidney and garlic and cook it on the BBQ and when it is cold I spoon it into small bags (enough for one or 2 training sessions) and put it in the freezer..then I can just take one out, defrost in the microwave and put bag and all in my treat pouch...would be the same with hotdog pieces!....I have washed my several times and it is still going great..Have fun!
1484156
Bone in chicken is great. When you grill it keep a bowl of water and a brush handy. Cook on low heat, not direct flames. Turn the chicken over every couple of minutes and brush the top with water each time. When the skin starts to bubble it will be done. You can then add BBQ sauce or glaze if you like. Enjoy.
775243
No, no need to thaw first. My husband takes frozen left-overs to work, sticks them in the microwave and they turn out fine.
1875895
You don't NEED to but it will last longer if frozen - I always do that. It thaws great and toasts great too.
211235
I love my george forman grill it takes 5minutes or less. I have never tried any frozen meats on it
26744
If you put frozen meat in the ceramic crock, you run the risk of cracking it or cracking the glaze...the easiest way to visualize this is to think of glass going from one extreme temperature to another...it shatters. That's an over-simplification but similar to what can occur to the glaze / ceramic. That being said....I HAVE used frozen chicken with plenty of sauce, placing potatoes underneath it so it didn't have direct contact with the bottom of the crock. We have also placed a small rack in the base for frozen beef that was sealed in a vacuum sealed packet (seal-a-meal), suspended in water, (filling the crock with cold water before turning it on to low) . Both did not crack the crock...but, we were taking the risk. Note: I would NOT try this on HIGH because of the extreme temperature variations. I do recall the instructions saying NOT to place frozen foods directly in contact with the crock. Now, to answer your query regarding the meat probe....when we did the beef, I placed the probe in the water to track the cooking temp.....we were experimenting with Sous Vide method of cooking. If you brown the meat in the boiler (from a frozen state), I think it would defrost the meat enough to put the probe in, otherwise, it would be too solid to even get it in. I have found that beef, pork, chicken & turkey tastes better if first quickly browned, either in the broiler or in a pan on the stove...it seals the meat and retains its moisture. Note...if cooking meat in a vacuum sealed packet, you don't need to brown it first, (it retains it's moisture because of the vacuum seal). You can even add a marinade prior to vacuum sealing the meat. Hope this helps.
1448445
We often will freeze food that is cooked, then vacuum seal them. For example, we cook meals in the summer (barbecue grill, summer vegetables from the garden), then freeze small portions in plastic bags. After the meals are frozen solid, we open the plastic bag to allow all air to escape, then vacuum seal the food in a FoodSaver bag, and put it into the freezer to be taken out in January or February. The meals come out tasting wonderful many months after being cooked.
925864
Yes. We almost always defrost with the lids on, especially if the food has been frozen and the food expanded. I then remove the lid once the food is nearly done and do a final bit of time without it.
349984
I froze some batter before it was baked and I couldn't tell the difference between that and the normal process. I know this isn't exactly what you asked, but this was pretty easy. You make the batter the normal way and scoop out individual biscuits on a non-stick sheet and then put this into the freezer until they are firm enough not to stick together when you put them into a plastic bag. In general, baked products do pretty well when frozen.