Topic: Freezing and Reheating curries

[mak]

Hi all, just wondering what people usually do when Freezing and Reheating curries that contain meat ?

Is best practice..

Freezing:
Cook curry (ie chicken Korma), let it completely cool and then freeze.

Defrosting:
Let curry defrost and room temp and then heat up thoroughly in a pan and enjoy

I think some may use different methods but what are your thoughts?

Tips also welcomed

Cheers in advance

Mak

[colin grigson]

Hi Mak ,

I would do exactly as you have outlined above being careful when reheating that the dish is completely piping hot throughout ... that's how I do it anyway   

[Peripatetic Phil]

Defrosting:
Let curry defrost and room temp and then heat up thoroughly in a pan and enjoy   I think some may use different methods but what are your thoughts?  Tips also welcomed

I never freeze, so can offer no advice on the freezing side, but when it comes to re-heating a chilled curry I find that a combination of (1) microwave, followed by (2) extra oil and wok, seems to work best.  Using the wok alone takes too long to re-heat the chicken (and it tends to over-cook in in the process), whilst using the microwave alone doesn't seem to replicate the flavour of freshly cooked.  The combination seems good in all respects.

** Phil.

[natterjak]

I asked this same question a while ago and the consensus of opinion seemed to be that reheating in a pan was best. All I can say is I've found this not to be the case.  Reheating from frozen in a pan seems to me to cause too much fluid loss (yes you can add more water) but also too much deterioration in vegetables like peppers and onions. Everything becomes way overcooked.

Based on my own experience I now find defrosting and reheating in a microwave on a very low (20% setting) is best. It will take a while, maybe 20 mins but at least the curry isn't boiled into oblivion in the process.

[mak]

Thanks for the comments guys. I think I will use the microwave as well.

As with my rice I think I will defrost at room temp and microwave the curry and see how that goes

I have usually chilled curries up to now - what's the max to leave in the fridge would you say ? 2/3 days?

Cheers

[Peripatetic Phil]

I have usually chilled curries up to now - what's the max to leave in the fridge would you say ? 2/3 days?

At 4^oC, up to a week.  The recommended setting is 5^oC, and I am sure you are safe for 2 to 3 days at that temperature (I would personally eat it long after that, but I should not really recommend that practice to others ...).

** Phil.

[mak]

I think you and me are similar on 'eat by dates'

Thanks again

Mak

[martinvic]

Like Phil, defrost - microwave - pan, much nicer than just microwaving.

Sometimes I fry some more onions (a bit of garlic, chilli and pepper sometimes too) in the pan too before adding the curry, and I also rinse the container out with a little boiling water and add it to the pan.

Now not sure what Natterjack is doing to overcook everything  , but, If the pan is hot, it should only take a couple of mins at most to reheat.

Martin

[Malc.]

I freeze left overs or deliberately portioned left overs, in the TA foil containers or new containers I get from ASDA.


I simply take them out of the freezer, leaving the lid on, and pop them straight into the oven. I then turn the oven on and set the temp at 140c Fan (160c for standard oven). I leave it for about 50 mins to an hour, depending on how large and full the container is.


The key is to leave the lid on which helps prevent moisture loss. I've never had any problems, curries especially appear to come out the same way they went in, meat is always tender and rice remains fluffy.


It works for me anyway.