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-> Recipe Collection
-> Meat
Rhom
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Sat, May 24 2014, 2:45 pm
I'm looking to cook and freeze some meats for shavuos...
Would the roasts have to be frozen and thawed in a sauce in order to still be tender when reheated? I like to broil/bake meats in oil and spices but am scared this method is only good for cooking fresh...
Also wen is the best time to slice... before freezing (obviously when cool) or when thawed?
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Mrs Bissli
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Sat, May 24 2014, 5:34 pm
Obviously meats in gravy/sauce/liquid remains moist after thawing and reheating. Briskets, meatballs, pot roasts etc have been successful. I have frozen and thawed roast beef (still pink in the centre) successfully--you have to wrap them tight to avoid freezer burns, but I don't heat it up and serve it cold.
Definitely slice BEFORE freezing.
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