Quick Questions on ANYTHING part 2. Please read first post for links to other threads

Bargain_Rzl

A few food safety questions: sorry if they've been asked before.

Basically I am aware of the rule about being able to freeze things once when raw and once cooked. I am less clear about the rules for how many times something can be reheated. So here's a combined series of questions.

1) If I make chicken pie or casserole out of leftover cooked chicken, is the finished product then OK to freeze, given that once it's been defrosted and reheated, the chicken will effectively have been cooked three times?

2) If I boil up my chicken carcass for stock, then refrigerate the stock and use it straight from the fridge to make soup, can I then freeze that soup, given that when I come to defrost and reheat the soup, the stock will be on its third cooking session?

3) Am I right in assuming that if I were to freeze the stock before using it for soup, it is fine to defrost and make into soup, but I shouldn't then freeze the soup?

4) What if I have frozen the chicken carcass prior to boiling it for stock? Can I then freeze (a) the stock, or (b) whatever I've made out of the stock?

Many thanks in advance.

trying-very-trying

The stock should be fine in all cases, just as long as you boil it, not just heat it up.
As for [quote1) If I make chicken pie or casserole out of leftover cooked chicken, is the finished product then OK to freeze, given that once it's been defrosted and reheated, the chicken will effectively have been cooked three times?quote] I think that one is a bit debatable, I would do it though.

Dee140157

I would be wary of doing any of the above if it involves freezing cooked chicken and reheating more than once. I know in a money saving world we should be using our chicken stock, but because of all the freeze/reheat scenarios I have to admit I stick to a safe stock cube!

blahn

If I bought one of these steamer basket things:
http://www.amazon.co.uk/Faringdon-Stainless-Steel-Folding-Steamer/dp/B0000BVFFD/ref=sr_1_5?ie=UTF8&s=kitchen&qid=1224009644&sr=8-5
does it then mean I could just stick it on top of the saucepan that is doing pasta/rice, cook said pasta/rice as normal, and the veggies would do that way? I don't know if this is a stupid question. Sorry if so.

perrywinkle

blahn wrote: »

If I bought one of these steamer basket things:
http://www.amazon.co.uk/Faringdon-Stainless-Steel-Folding-Steamer/dp/B0000BVFFD/ref=sr_1_5?ie=UTF8&s=kitchen&qid=1224009644&sr=8-5
does it then mean I could just stick it on top of the saucepan that is doing pasta/rice, cook said pasta/rice as normal, and the veggies would do that way? I don't know if this is a stupid question. Sorry if so.

Hi,

when I have used one like this it actually sits inside the pan with a small amount of water in the bottom of the pan - the one I use on top of the pan is more like this one - http://www.amazon.co.uk/Horwood-Multi-Insert-Steamer-Glass/dp/B00140SJ5I/ref=sr_1_24?ie=UTF8&s=kitchen&qid=1224010845&sr=1-24 - this isn't the actual one I have although it is this type - it has holes in the base and sits on top of the pan - you can cook your pasta etc in water in the main pan then the steam will go through to the veg etc in the steamer.

HTH
Perrywinkle

Penelope_Penguin

Bargain_Rzl wrote: »

1) If I make chicken pie or casserole out of leftover cooked chicken, is the finished product then OK to freeze, given that once it's been defrosted and reheated, the chicken will effectively have been cooked three times? I do that

2) If I boil up my chicken carcass for stock, then refrigerate the stock and use it straight from the fridge to make soup, can I then freeze that soup, given that when I come to defrost and reheat the soup, the stock will be on its third cooking session? And that

3) Am I right in assuming that if I were to freeze the stock before using it for soup, it is fine to defrost and make into soup, but I shouldn't then freeze the soup? I defrost HM stock, then freeze the resulting soup for later

4) What if I have frozen the chicken carcass prior to boiling it for stock? Can I then freeze (a) the stock, or (b) whatever I've made out of the stock? I do both of these

Many thanks in advance.

I think the "rules and guidelines" are made so that no mistakes can be made In the real world, if you're aware of hygiene and cleanliness, use your common sense and 5-senses to tell you if somethings OK, then you won't go far wrong :cool:

Penny. x

OrkneyStar

I want to make HM coleslaw but last attempt tasted funny!
Anyone got a SIMPLE fail safe recipe please ?
xx

Pink.

Hi OS,

There are Lots of recipes that may help here: Recipes for Home Made Coleslaw?

Pink

Wee_Bargain_Hunter

Hi, I cooked a roast chicken on tuesday night + have questions about curry and stock.

Is it ok to do a curry tonight or have I left it too long? If it's ok to make curry, can I freeze the curry leftovers to cook again? Will yogurt in the curry freeze OK?

Also did stock in stages. Tues night - cook chicken. Weds night - roast bones. Last night (Thurs) boil stock. Only simmered it for 2 hours 20 mins though and used boiling water to start it, which I've read since is not correct. It's been on the top of the cooker since last night in a cold kitchen.
Have I messed up or can I go ahead and skim and reduce and freeze etc? Thanks (I'm sure I'll be a proper OS person one of these days!)
PS. Also hoping to make a sandwich for lunch if the chicken is still ok?

Pink.

Wee_Bargain_Hunter wrote: »

Hi, I cooked a roast chicken on tuesday night + have questions about curry and stock.

Is it ok to do a curry tonight or have I left it too long? If it's ok to make curry, can I freeze the curry leftovers to cook again? Will yogurt in the curry freeze OK? My rule of thumb with chicken (and most meats) is three days if it's been chilled fairly quickly and stored in the fridge. The curry leftovers should be fine to freeze as long as you get them into the freezer fairly quickly and when you defrost it try to use it on the same day.

Also did stock in stages. Tues night - cook chicken. Weds night - roast bones. Last night (Thurs) boil stock. Only simmered it for 2 hours 20 mins though and used boiling water to start it, which I've read since is not correct. It's been on the top of the cooker since last night in a cold kitchen.
Have I messed up or can I go ahead and skim and reduce and freeze etc? Thanks (I'm sure I'll be a proper OS person one of these days!) Textbooks might say differently but I think it will be fine. I often do as you have done (also using boiling water to start the stock) and we've never suffered any ill effects.
PS. Also hoping to make a sandwich for lunch if the chicken is still ok? Enjoy your sandwich.

Hi Wee Bargain Hunter,

You haven't done anything that I wouldn't do so I don't think you'll have any problems. The best guide is how the chicken looks and smells. If you're happy with it then it will almost certainly be fine to eat.

Pink