Freezing Cooked Meat

freezing cooked meat

  • Below 32°F (0°C)

  • (used hyperbolically) Very cold

  • freeze: the withdrawal of heat to change something from a liquid to a solid

  • (freeze) weather cold enough to cause freezing

  • (of fog or rain) Consisting of droplets that freeze rapidly on contact with a surface to form ice

  • (freeze) stop moving or become immobilized; "When he saw the police car he froze"

  • Heat food and cause it to thicken and reduce in volume

  • (of food) Be heated so that the condition required for eating is reached

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways

  • (cook) someone who cooks food

  • having been prepared for eating by the application of heat

  • the flesh of animals (including fishes and birds and snails) used as food

  • kernel: the choicest or most essential or most vital part of some idea or experience; "the gist of the prosecutor's argument"; "the heart and soul of the Republican Party"; "the nub of the story"

  • kernel: the inner and usually edible part of a seed or grain or nut or fruit stone; "black walnut kernels are difficult to get out of the shell"

  • The flesh of a person's body

  • The flesh of an animal (esp. a mammal) as food

  • The edible part of fruits or nuts



I've been cooking and baking for a couple of days now. It's like with everything else, when I get started, I just go on and on, and the result is an enormous amount of food. Fortunately, I've got a freezer, and I only make dishes that can be frozen.

It is sensible to do it this way, because if you're going to go through all the trouble, it's no use cooking for just a day or two. You might as well cook for several weeks. It makes the next month's grocery bill a lot smaller and with several different dishes, you don't need to eat the same thing two days in a row.

I'm not a great cook, but usually I manage to cook dishes that can be eaten, even if they are no special delicacies. I prefer dishes that are easy to prepare, such as in the picture. You can't really see what it is as it's covered in cheese, but it's mashed cauliflower, minced meat, soft cheese, chopped onions, and spices all mixed together, covered with grated cheese and baked in the oven.

It is a bit time-consuming, because the cauliflower needs to be cooked before mashing it, but otherwise it's very easy to make. It is easy to vary as well. You can mix in any vegetables you want or even use something else instead of the cauliflower. I have tried this with Swedish turnips (rutabaga) and while it wasn't as good, it was still all right. I've been thinking of replacing the minced meat with tuna. I don't see any reason why it wouldn't work, so I think I'll try that next time.

Cooking Lab: Japanese - ????? ''Tai no Ara-Ni'' (Red Sea Bream Stew)

Cooking Lab: Japanese - ????? ''Tai no Ara-Ni''  (Red Sea Bream Stew)

Today's lab we made Tai ''red sea bream'' cuisine. Basically we filleted and used every part of the whole fish.

I actually killed and filleted a live fish for the first time. Its actually a little bit scary because these puppies actually have sharp bones poking out from there fins and their scales are deceptively sharp. Also, I am holding an extremely sharp and heavy knife and while these puppies are flipping and flapping around I need to ''Put its Lights Out'' so to speak, so it can be stressful. Its also a little disturbing when the fish start to go into rigor-mortis. They will literally harden and freeze-up into a strange pose in a final death-throe.

After filleting the fish and using the meat for sashimi, we chopped up the scraps, bones and heads and stewed them with gobo root to make this rich stew. By the way, the tastiest part of fish are the cheeks, lips and belly.

freezing cooked meat

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