Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: Edwin Catflap on May 08, 2014, 01:02 PM
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Guys
Do any of you freeze pre cooked chicken for use later?
Ed
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I do as I always make more than I could use before it would go off. Is there any reason you think we shouldn't?
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Cheers SS
Not really just double checking, what about defrosting - pre cooking then re freezing etc? I am having a party for about 30 and will need to prep some days in advance.
Cheers
Ed
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what about defrosting - pre cooking then re freezing etc?
Do you mean defrost the chicken, cook a curry with it and then freeze the curry again? I do it all the time and I'm not dead yet.
Worse would be making a curry, then letting it go cold and sit at room temp and then heat it up again and I've done that too with BIR takaways left overnight and eaten for breakfast. Perhaps I'm just lucky! ;D
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Think they say you can freeze twice from raw.
Raw-Freeze-defrost-cook-freeze-defrost-eat.
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I usually freeze my pre cooks in base gravy. One good portion of meat to one portion of gravy. Defrost the base before use and just fish out the meat before cooking the curry, adding when required.
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Think they say you can freeze twice from raw.
Raw-Freeze-defrost-cook-freeze-defrost-eat.
It's a wonder there's not more food poisoning really when you consider the BIR method. They precook the meat and then have it lying around for hours at room temperature. It then gets cooked up in a curry and many people will leave leftovers sitting around for a while until they refrigerate it (if they bother at all). It then gets reheated again when it's next eaten.
I suppose as long as the reheats are done properly then it's ok but I bet it's failure to reheat properly that is the cause of most food poisoning.
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I believe rice is the main culprit for that.
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I believe rice is the main culprit for that.
So everybody says but I don't know anyone who's been bad with it (yet).
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I sometimes use the c2g method of tenderizing in yogurt and precook but I've always wondered whether I'm undoing the tenderizing once frozen and defrosted?
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Yep I am always happy to defrost raw chicken precook it and then freeze, the chicken is cooked and frozen in its sauce along with all the whole spice I use in the precook.
I just add a little water to every portion of meat and sauce too keep it as tender as possible.
This IMO Gives my chicken a wonderful deep flavour :)
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Think they say you can freeze twice from raw.
Raw-Freeze-defrost-cook-freeze-defrost-eat.
No.
"They" say, once something frozen has been defrosted it can't be re-frozen; but if something is cooked and then frozen, it doesn't matter if it was (in its previous state) fresh or frozen.
I.e., it can be frozen once from whatever state it is in.
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I believe rice is the main culprit for that.
So everybody says but I don't know anyone who's been bad with it (yet).
Agreed. Chinese recipe for fried rice generally instructs that the rice to be fried is anywhere between one and three days old...
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So DO
You can defrost raw chicken, cook and then re freeze, then defrost, cook and eat?
Ed
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So DO
You can defrost raw chicken, cook and then re freeze, then defrost, cook and eat?
Ed
I used to have this discussion at work about frozen chicken being cooked from frozen. Look at it like a supermarket meal They're cooked, cooled and then bought and reheated or they're cooked, frozen and either best cooked from frozen or defrosted and cooked /reheated.
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So DO
You can defrost raw chicken, cook and then re freeze, then defrost, cook and eat?
Ed
Yes- but note- you're not 'cooking' the chicken second time around- just heating it up. :)
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Ed
Yes- but note- you're not 'cooking' the chicken second time around- just heating it up. :)
Fully Agreed ;)
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Likewise, know the "dangers" of rice, but never suffered, nor know anyone that has. Same with Chilli or Garlic oil - spent years making those with raw ingredients, again no ill effects, but evidentally if you don't cook it first you risk botulism! A bit of nanny state coming into play here - most of us curry lovers have stomachs of iron!
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I regularly freeze, defrost, cook, refreeze in curry, reheat my chicken. not sure how safe it is but never had a problem.....yet :)
Barry