Will this spag bol be ok?

fallen_angel09

I brought fresh mince last month and froze it as soon as I brought it, put it in fridge last night and allowed it to defrost, made a spag bol with it this evening.

There is SO much left, my query is, because its been frozen and cooked can it either A) Be refrozen and then reheated another day to make another meal or Will it be ok to keep in fridge for 1 or 2 days and have it another day?

Am SO paranoid about meat!!

Thanks in advance x

Bitsy_Beans

I batch cook cottage pies and routinely defrost uncooked mince, cook it and then re-freeze it. Should be fine to do both, in fact why don't you? If there is loads left freeze some and use the rest for lunch or evening meal later in week

heavenleigh

either will be fine and is done on a weekly basis in this house once defrosted and cooked thoroughly you are safe to freeze again. Infact you may find it tastes better second time round when it has had time for the flavours to merge together xx

Stephen_Leak

In a word, yes. You are wise to be cautious, though.

Living on my own and being a poorly paid, I buy minced meat when it's on special offer and freeze it. Then, when I've run out of the last batch, I then cook up a new batch of Bolognese sauce, chilli con carne, keema curry, etc., divide it up into portions and and freeze them. Then I start prowling the bargain shelves at ASDA and the cycle starts over again.

Mayflower10cat

From my Home Economics lessons many years ago - re-freezing thawed raw meat or fish is a definate no-no. Freezing does not kill bacteria & their toxins, it merely puts them 'to sleep'. So if you thaw & re-freeze raw, you literally get double the pathogen load. Freezing cooked (previously frozen & raw) is perfectly OK; the bacteria have been killed. Always thaw meat & fish (slowly) in the fridge, not the warm kitchen.

Always be super careful with rice - one of the most serious forms of food poisoning comes from reheating previously cooked rice. So if you want to make fried rice perhaps, precook your rice and rinse immediately in running cold water until cold, drain swiftly and refrigerate immmediately. Never, ever leave rice to cool in the pan or out in the kitchen. Equally, if you have rice leftover from a takeaway, refrigerate straight away and if you reheat it, make sure you do it quickly and make sure it's hot. I always avoid the rice salads at buffets, just in case!!! (I speak from bitter experience, having had rice poisoning after a meal on holiday.)

Apricot

Cook the meat and re freeze it in it's cooked state. I wouldn't keep it in the fridge for another few days as it goes off a lot quicker after it has been frozen.

meritaten

its perfectly ok to freeze meat that has been frozen as long as it has been thoroughly cooked. in the case of mince then the fact it has been browned and then cooked in the sauce makes it ok for re-freezing. when you think about it, its the same way the commercial companies make lasagne or frozen spag bol isnt it? just reheat it until its absolutely piping hot.
I do this all the time - in fact i make sure that I make enough spag bol or bol sauce so that i have loads left to freeze!
no-one has ever had a bad tummy from my cooking even when its precooked meals from the freezer. just be careful and make sure everything is well cooked then reheat it thoroughly.