Freezing - Tips and Quick Questions thread

Linda32

Yes, I'd freeze those without a thought. In portion sizes though.

Barneysmom

Yes, and you can buy them frozen too

artichoke

yes, and they make a lovely pea soup..

we had a pie and peas supper last year but it was in all the really bad snow so half the people could not make it to the venue - so i had a freezer full of mushy peas that i have finally used up....

i might need to get more the pea and ham soup was wonderful

art

harvestmoon

Thanks to all of you.I'm off to do that now!:cool2:

JayJay14

Odly, I am just soaking peas ready to cook for the freezer.

We have fish and chips each Friday at work and taking a postion of peas saves me 50p - and they are not quite the same lurid green:D

tub28

Hi
I took a large joint of beef out of the freezer last night to put in the slow cooker this morning, but it's still frozen in the middle. Is it OK to cook from part frozen?

suzybloo

I personally wouldnt risk it, is there anyway that you could put it on defrost in the microwave? Either that could you cut it in half and give it a little longer to defrost. I am not sure if the slow cooker would be more of an issue in this case compared to a normal oven, as the temperature is lower albeit over a longeer period of time. I am sure someone will advise you better shortly

bees**knees

You could try to finish the defrosting by putting joint in a plastic bag and standing in a bowl of cold water. Keep changing the water helps too.
Might take an hour but would be better than putting in SC - would take ages for it to reach right temp for cooking if the joint is part frozen.
ValB

mandragora_2

Noooo; don't cook meat that's not defrosted. If you're planning on slow cooking it, you have time to defrost it properly and cook it conventionally - much safer than letting it stew slowly all day and having the bugs multiplying generously due to the perfect breeding conditions yo've put them in. Does your oven have a 'defrost' setting? If you cut the meat in half it will take far less time than you might think to do it this way.

valk_scot

No. It's an absoloute NO actually, when it comes to food safety. If you can't cut it in half or get it defrosted in a sink of water then leave it till tomorrow. Slow cookers are even worse than oven roasting when it comes to this sort of way of getting food poisoning btw because of the time involved. Think about it...the centre of that meat will be sitting there raw but warm for several hours. Perfect breeding ground for bacteria. And the centre will never get above barely cooked by the time the outside is done by which time there will be several hours worth of bacterial toxins in the centre of the meat that didn't get destroyed by heat.

So, NO.