I usually cook them frozen on the grill. As long as they are swollen and not completely spread, that's fine.
If you don't want to, just take it out and try to separate the frozen hot dogs in a bowl and place in a closed bowl on the counter until the ice crystals break (30 minutes), then refrigerate. Until they are ready to use. Or, as others have mentioned, you can put it in cold water until it is ready for use in 2 hours. Do not leave the meat open and in direct sunlight.
I will place the WLE packet in a bowl of cold water and keep changing the water until it has melted enough to separate. You can then put it on the grill while it is still frozen, reduce the heat to normal.
Cook them frozen. I always cook the dog in the freezer in boiling water, in the pan or on the grill. Dogs do not take long to freeze. Do the same with the sausage. When I make minced meat, I put water in my pan, it boils and melts at the same time. The ampenadas I cooked were frozen.
Open the dog and put it in a pot with some cans. Turn on medium heat for 15 minutes. Turn off the heat and cover. When it's time to cook, you'll have some of the best DJs you've tasted. Alcohol evaporates during cooking. Anyone who defrosts it should throw it away after frying.
Microwave is faster and better for pre-cooked hot dogs (almost all canned dogs).
You can defrost the sink too, but it will take longer. This is the preferred method for franks that are not * pre-cooked *. You can cut some sprouts, but they will still fry.
You can throw the whole package in a pan of water and bring to a boil. If desired, cut the package first.
As a bonus, dogs cook when defrosting.
Believe it or not, dogs are adults. So welcome if you want a dog bicycle. All you have to do is bring the dog to a comfortable temperature and texture so that his mouth is comfortable.
You can actually take a frozen dog and put it in boiling water and heat it in the same way or put it in the microwave.
(Laughter) This is really the best answer, because for safety reasons, meat should never be kept below 40 degrees, as bacteria grow rapidly in raw or cooked food and cause foodborne illness. Are