Freezing - Tips and Quick Questions thread

Bongedone

Hi,

I am defrosting four chicken carcasses to make chicken stock. Will the stock be safe to freeze even if it is made from previously frozen chicken carcass ?

Beki

I don't know for sure, but *i* would eat it I'd just boil it to death, like i do any stock though lol

WartimeScrapingofMarmite

I've done it before and it hasn't killed us yet!

Bongedone

It did cross my mind that 2.5 hours of boiling would kill anything that may be lurking.

DawnW

It is fine to freeze stock made from previously frozen chicken. The rule is that things can be refrozen IF YOU COOK IT PRIOR TO REFREEZING, eg, you can take out frozen meat, thaw it out, cook it and make into a pie, then freeze the pie. Obviously, if you are making stock, you will be cooking it for ages!

elle_gee

Hi all,

I have the leftovers of a tuna pasta bake from last night in a tub in the fridge. It was made with tinned tuna, pasta shells, mushrooms, onions and mushroom soup. Is it okay to freeze this, then defrost and heat back up in the microwave?

Many thanks

Primrose

Probably OK as long as you do it right now and eat it up within a couple of weeks. My experience of such re-hashes is that they don't improve with age, once frozen for long periods.

billieboy_2

elle_gee wrote: »

Hi all,

I have the leftovers of a tuna pasta bake from last night in a tub in the fridge. It was made with tinned tuna, pasta shells, mushrooms, onions and mushroom soup. Is it okay to freeze this, then defrost and heat back up in the microwave?

Many thanks

I usually end up with too much tuna pasta and always freeze it. Have prob left it for a couple of monthsin freezer. Last night I froze the remaikns of a cauli/macaroni cheese.

Debt_Free_Chick

jue wrote: »

Hi I know one of you great old stylers will know the answer.
I'm in the middle of making some blackberry and apple pies. I want to freeze some of them, do I freeze them cooked or uncooked?

Thank you in advance.

You could also just freeze the filling - raw or cooked. If you're cooking it first, then leave it underdone, otherwise you'll find that the defrosted filling is rather mushy.

So .... just gently simmer the berry/apple mixture. Leave the apples chunky. Add sugar and your choice of spices e.g. cinnamon. Just let it come to the boil, take it off the heat, cool & freeze.

It will do for crumble, pie and/or ice-cream

Or jam ... or chutney

fallen121

Can someone please explain why, when you buy frozen breaded fish such as Birds Eye, you can cook it straight from frozen, in fact in most instances they recommend that you DON'T defrost before cooking. However, if you buy fresh breaded fish in a sale and then freeze it yourself, you then have to defrost it for 24 hours before cooking.

I THINK it's something to do with flash freezing but I'd appreciate someone explaining how it works and why I can't cook stuff I've frozen myself without defrosting (which can be a pain if you are away from home as much as I am).

Thanks