Quick questions on ANYTHING (see first post for Freezing, Reheating, Slow Cooker, +)

Savvy_Sue

Salt does help fix dye, but it also removes blood from things. Not heard of vinegar in this situation, but I'm no laundry expert ...

[Deleted User]

Hi all,

I was thinking of buying a smoked gammon joint. (The type that normally come vacuum packed in supermarkets).

I want to cook it, slice it and freeze the slices for use in sandwiches.

I figure that this might be more cost effective and the meat will be better than all those vacuum packed reconstituted meats you get in the fridge at the supermarket.

I want to soak the meat to remove the salt, cook it in the slow cooker, allow to cool, slice and then freeze in slices.

Will this work?

All comments welcome:o

Wonder_Girl

killmymortgage wrote: »

Hi all,

I was thinking of buying a smoked gammon joint. (The type that normally come vacuum packed in supermarkets).

I want to cook it, slice it and freeze the slices for use in sandwiches.

I figure that this might be more cost effective and the meat will be better than all those vacuum packed reconstituted meats you get in the fridge at the supermarket.

I want to soak the meat to remove the salt, cook it in the slow cooker, allow to cool, slice and then freeze in slices.

Will this work?

All comments welcome:o

Yes it will, I do it all the time

Don't overcook it tho, it goes really tender and falls to bits :rolleyes:

WG x

Pink.

killmymortgage wrote: »

Hi all,

I was thinking of buying a smoked gammon joint. (The type that normally come vacuum packed in supermarkets).

I want to cook it, slice it and freeze the slices for use in sandwiches.

I figure that this might be more cost effective and the meat will be better than all those vacuum packed reconstituted meats you get in the fridge at the supermarket.

I want to soak the meat to remove the salt, cook it in the slow cooker, allow to cool, slice and then freeze in slices.

Will this work?

All comments welcome:o

Hi killmymortgage

Yes it will work. This thread may help: Ham economics

Pink

Olliebeak

I've often seen lovely supermarket birthday cakes (those character/picture ones) reduced to silly prices at the end of the day.

What I'd like to know is, would it be possible to buy one of these and put it in the freezer to keep for grandchildren's birthdays? They are basically only a fancy jam/buttercream sandwich cake with icing after all.

I have bought these in the past and used one or two days past their best before date - just wondered if freezing would prolong their life by a month or so.

Has anybody on here ever done that?

10past6

Hi peeps

I've defrosted some suet in order to make a carrot and mushroom pudding, can I refreeze it, ready to cook next week?

trying-very-trying

Olliebeak wrote: »

I have bought these in the past and used one or two days past their best before date - just wondered if freezing would prolong their life by a month or so.

Has anybody on here ever done that?

I've done that before, only thing you have to watch is that the icing might look like it is going to go soggy, but it will dry up and be fine. Doesn't keep long though once cut, but then sponge cake doesn't really keep long anyway.

Savvy_Sue

10past6 wrote: »

Hi peeps

I've defrosted some suet in order to make a carrot and mushroom pudding, can I refreeze it, ready to cook next week?

Technically, you shouldn't re-freeze the suet once you've defrosted it once. If you mean you've now cooked the carrot and mushroom pudding and you want to freeze that, that's fine.

'The rules' say that you can freeze most things raw, defrost it once, cook it, freeze it cooked once, defrost it and eat it safely. Multiple defrostings and re-freezings in any state is a no-no.

That said, there are some things it would matter a whole lot more for than others. Things that are a bit 'iffy' in the first place, like fish. Suet's a bit less iffy, but it is an animal product so not entirely so. IMO. I take no responsibility for any resultant food poisoning, and if one of the proper cooks comes along and says NO WAY, listen to them not me.

10past6

Savvy_Sue wrote: »

Technically, you shouldn't re-freeze the suet once you've defrosted it once. If you mean you've now cooked the carrot and mushroom pudding and you want to freeze that, that's fine

Hi Sue :hello:

Sometime ago I made a suet pudding and put the remainder of the unused suet in the freezer, decided to use it up today.

This is what I did today, chopped up some carrot's and mushrooms, lined the dish with the defrosted suet, filled it with the carrot's and mushrooms (raw) and put it in the freezer, next week, I'll take it out the freezer and steam it for tea
How does that sound? :eek:

trying-very-trying

According to the rules you shouldn't refreeze anything, but as suet is only a fat, I would go for it. If it's thoroughly cooked from frozen it should be okay.
At least I would give it a go, but then with some of the things I've done the food safety police would expect to find my whole family dead:eek:.
And we're still here. You can't get rid of us that easily:j