Freezing - Tips and Quick Questions thread

bramble1

I defrost all m whoopsied meat before cooking - i even let it defrost and sit the fridge for a few days if we don't get around to eating it like planned - always do the sniff test, if it smells fine, then chances are it will be fine!

Mrs_Arcanum

Burgers should cook on the BBQ straight from frozen (allow 15 minutes cooking time). Chicken I cook through from frozen in the oven then just finish off on the BBQ.

FatVonD

Thanks all for your replies, I think on this occasion I'll still try to cook from frozen as I'm worried that once it all gets to sniff test stage the guests will have arrived and I won't be able to rush out for replacements if it fails!

I always think that freezing it holds it in suspended animation and that a day of defrosting will take it over to the next day, i definitely have to start learning to disregard the dates and trust my nose, I confess we have (non whoopsied) sausages for dinner tonight that I defrosted three days ago so baby steps...

Thanks again all

MrsE_2

MaggieBaking wrote: »

Put everything into the fridge to defrost for 24-48 hours - that way you don't have to worry about them sitting out getting warm. Personally I think it'd be worse to cook from frozen, but I'm happy for someone to say I'm wrong!

I've read the best way to defrost is faster, as in cold water, than very slowly, as in the fridge.

angeltreats

MrsE wrote: »

I've read the best way to defrost is faster, as in cold water, than very slowly, as in the fridge.

Nope, sorry MrsE! The best way is in the fridge, as that way the meat never climbs to a temperature where bacteria start to multiply (assuming your fridge is under 8ºC, which it should be). The bacteria will multiply in the fridge eventually, of course, but much much more slowly than they would in cold water etc. I have spent too many hours of my life being bored in food hygiene courses and being taught this stuff at catering college.

Personally the only thing I would ever cook from frozen are sausages and fish, and then only if I don't have time to defrost them. Everything else gets defrosted. If you cook from frozen you risk burning the outside because the inside will take so long to cook.

quintwins

i'd also be more worried about cooking frozen meat. i defrost all my meat and still go by the use it within 2 days rule even if it's fresh or yellow sticked, food won't suddenly go off in it's usually good for a few days after the date

Phoolgrrrl

I defrost meat in the fridge before using. I will defrost mince in micro but that's the only thing.I only cook frozen fish from frozen or if the packet says cook from frozen.

zippychick

I would be far too scared to cook meat from frozen! I've always been taught to defrost safely and slowly in the fridge over night.

In addition to Pink s link - this thread may also be useful. It starts about cooking ready meals from frozen but from memory discusses meat as well.

Zip

blueglass

I know this is tempting fate to say I'm anticipating a bumper apple harvest as the wood pigeons have already scoffed the blackcurrants and cherries and I can see a jay and a squirrel in the apple tree sampling the harvest-to-be as I type, but the tree is loaded, and I was wondering if anyone had experience of freezing their own home-made apple juice? I've frozen some before just as it came out of the juicer and it was still fine after a few weeks but if you wanted to freeze it for quite a few months (I'm thinking of say 6 to 9 here) would the enzymes make it deteriorate? Would it need pasteurising first? Don't want to go to all that trouble and use the electricity it if it won't keep well so would appreciate any info. Thanks in advance.

hex2

bluegrass, my parents juice and freeze their apple crop every years, then drink if for the next year

I do the same but don't have as many apples as them so it doesnt last as long. I put a few drops of lemon juice in each batch before freezing it, and I defrost it in the fridge. HTH