JWBH said...

> I like to keep a little piece of lamb in the freezer, in case I get
> overtaken with extreme desire for lamb curry. I usually buy neck fillet
> and always use it in the curry cut into very small pieces.
>
> My question is: is it best to cut it into pieces and then freeze it
> uncooked, or cook it very lightly and then freeze it? I've been told
> that beef actually improves its texture (becomes softer) by freezing it.
> Are there any factors that would promote a choice of freezing cooked as
> opposed to freezing uncooked? thanks.


I'd store fresh food uncooked. Most folks divide it into portions before
freezing. It'll save defrost time compared to a bulk hunk of meat. Then you
just have to keep track of how long it's frozen. You probably want a seal-
a-meal appliance to keep food safe from freezer burn.

You can freeze leftover meals using a sealer and then boil 'n' bag cook it
later.

I say store uncooked since there's no telling how done the meat may or may
not be later when you slap it back in a pan later. Probably easier to over
cook then.

Andy