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-> Chicken/ Turkey
EvenI
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 Thu, Mar 03 2011, 10:34 am
If you're familiar with the method of velveting chicken for chinese style cooking, do you know if it is safe to thaw raw chicken breast, then velvet it and then refreeze for future use? I am talking about velveting with the water method, not the oil method. In other words, does the velveting process cooks the chicken enough that it is safe to refreeze?
(If you don't know what velveting is and you are confused as to how to replicate the softness of chicken and meat that they achieve in chinese restaurant stir fries, google velveting and you'll be as excited as I am.)
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