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Can Food be cooked, freezed and then reheat for consuming?

post #1 of 6
Thread Starter 

Hello,

 

I am new to the cooking world and with my work schedule makes it hard to throw a whole meal together for the whole family when I just work a graveyard shift that usually ended up being a 15 hours shift. So I heard that you can pre-cook food, freeze them and then reheat them on a pan the next day to eat.

 

My question is can I pre-cook Pork, chicken, beef, shrimp and salmon with seasoning. Let it cool and then put it in a vacuum bags and sealed it. After that put them in the freezer to freeze them. Then the next day, take it our and re-cook them. If I am able to do it. How long will it last in the freezer? Will it taste the same? Is there a different cooking meat hod I have to do for food that have been cooked and freeze? Have any of the Professional Chefs on this forum done this at their restaurant? (Just want to know if it is a safe practice for meal prepping for the whole week).

 

Also very curious if this is possible. My wife want to throw a X-mas party this year. I am wonder if I can do this same method of pre-cook, freeze, and re-heat for the party? The food will be catering style for  about 50 people. After I cook them it will be in a food warmer. Will that be safe to do and how long does it last in that food warmer?

 

You help and advice to this clueless at home cook will be helpful.

 

Best regards,

Salt and Pepper

post #2 of 6

If you are looking just at one day - no need to freeze it. Place it in a bowl in the fridge and reheat the next day. It generally won't get better (except for some stews that grow with every reheating) but yeah, no problem.

post #3 of 6
This method is best for soups and casseroles. They freeze very well and can easily be reheated in a microwave.

Fish filets, chicken and meats, no, only if they're are in a sauce, casserole, or stew. But don't even THINK about cooking a salmon filet, freezing, and then cooking again on a stove top. Unless you like the taste and texture of freezer burned shoe leather.

For quick meals I but chicken breasts and season with olive oil, salt/pepper, dried herbs and spices. Then I seal individually in ziploc bags. On days I'm in a hurry I put them in the fridge to thaw before work in the morning and by evening they are nearly thawed. Sautée and dinner is done. Same thing with fish and pork chops.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #4 of 6
I agree with the "quick meal", idea from koukavagia but I'd say for long cooking times like brisket and over-storage you're definitely okay. We do big batches of pig ear at my spot and them freeze vacuum bags of six pans to defrost every couple days. Obviously nothing compares to fresh cooked food, but it's still safe by food handler codes as long as you cool it accordingly (down to 40 degrees on four hours).
post #5 of 6

Main things I make in bulk to have something to freeze are ragú, chili and gulash - they freeze well and there is always a bag of decent food in the freezer.....

post #6 of 6
Thread Starter 

Thank you everyone for the input.

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