Defrosting stew

becky4131

I cooked a beef stew in my slow cooker last week and froze 4 portions. I got a portion out of the freezer last night to defrost for tea tonight, just checked it and it seems to have gone really thick and gloopy (like thick custard consistency).

Is this normal? I am worried about reheating it later as it really does not look appertising. I was going to microwave it to reheat but now not so sure.

Not quite sure what has gone wrong, new to batch cooking so pretty clueless but was hoping it would save me some money.

viv0147

It should return to the right consistency when warmed. enjoy

Enterprise_1701C

Not only should it return to the right consistency, but stew is so much better when it's been frozen too!

gin

Did you use cornflower to thicken it? This can go a bit funny when frozen I have found.

Linda32

Its fine, it does look odd when you defrost it, but will be normal when cooked.

Make a note of this also if you happen to make a sausage casserole, that has a very unapitizing ring of grease around the outside, but I promise it goes when cooked.

*From a fussy eater when it comes to dates type person*

becky4131

Thanks guys, i reheated it in the oven and it was lovely! Didn't look great to start with but tasted fab

CupOfChai

I've found most things when defrosted look a bit odd to begin with, but once heated up they sort of come back to life as it were. Don't worry about it, and as someone said things like stews, soups, curries can be better when cooked, cooled and reheated. In fact, my mum makes a broth that you don't actually eat the day it's made as it isn't really nice then, it's as if it's supposed to be eaten the day after being made (when it is delicious!).

caroc

I think when food freezes, some things (water, fat, solid matter etc ) separate and are kind of suspended in a layer or separate area as they defrost having no opportunity to emulsify again. when you reheat them they all mix up. Perhaps a physics boffin can expand on the theory, as I don't know the proper words.