Quick Questions on reheating

sKiTz-0

Use it as stock rather than a sauce/gravy - good one, thanks

Anne_Marie_2

Absolutely no problem cooking, slicing and freezing. I used to portion in 1 or 2 person amounts, due to family size. Wrapped slices in tinfoil and then in large ziplock bag. I didn't put gravy in, but froze that separately in ice cube tray, then bagged up and put in the same ziplock bag.

Anne_Marie_2

I can see a pot of soup on the go tomorrow in the Skitz-o household.
Do let it cool down first though, overnight will be fine if you like, so that you can remove all the fat.

sKiTz-0

Ok one more question as i'm an absolute novice at making stock - do I keep the onions in or take them out? (only tried making stock once before with chicken and it went totally wrong so I haven't tried again since)

GlynD

I've learned something here. I didn't know what "pulled pork" was and had to look it up.

Never too old to learn eh?

sKiTz-0

I'll let you know how it turns out. Never had it before myself so I don't know what I'm aiming for, but everyone I know sure likes it so it must be good!

Linda32

Thank you both, it was very lovely

sKiTz-0

Well it was lovely and moist and flavoursome, could have just done with more sauce with it I think. Was a hit with my friends anyway, so definitely one to add to the repertoire with room for experimentation

krlyr

I leave the onions in when I make pulled pork, they pretty much vanish when it's done. I never really held up with loads of spare liquid in the recipe though, so don't remove anything - but I do take the lid off the slowcooker for the last hour or so to help reduce the sauce.

If I'm making a batch, I'll cook it a day before needed then put it back in the slowcooker the next day, to re-heat and cook for longer. Gets very tender this way! For small portions, I'll freeze and just microwave to reheat. I freeze everything in plastic takeaway style tubs and will just crack the lid a peek but leave it on - keeps the moisture in so stuff doesn't dry out when microwaved.

Anne_Marie_2

sKiTz-0 wrote: »

Ok one more question as i'm an absolute novice at making stock - do I keep the onions in or take them out? (only tried making stock once before with chicken and it went totally wrong so I haven't tried again since)

Sorry for being so late. I would leave them in for more flavour. You can always sieve later if you want a clear stock.