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Quorn Roast - refreeze after cooking

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  • 23-02-2016 5:47pm
    #1
    Guess_Who
    Registered Users Posts: 409 ✭✭


    Hey guys,

    So I'm the only veggie in the family & my mum cooked me a quorn roast yesterday. I'm about half way through it between dinner yesterday & lunch today but don't really fancy it for my next 2 meals as I try to minimise overly processed food to once a week.

    Can it be frozen after cooking? And does it still taste ok when defrosted? I really don't want to end up throwing it out either!

    Thanks in advance


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    #2
    chewed
    Registered Users Posts: 3,410 ✭✭✭chewed


    You're not supposed to refreeze anything that was already frozen. I assume this roast was frozen when purchased.

    Stick it into an airtight container in the fridge and it should last a few days.

    BTW, what is the roast like? Nice?


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    #3
    Guess_Who
    Registered Users Posts: 409 ✭✭Guess_Who


    Much nicer than I expected. I'm not that into the whone "fake meat" thing but for a family occasion I'd definitely have it again


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    #4
    Slaphead07
    Registered Users Posts: 2,323 ✭✭✭Slaphead07


    Guess_Who wrote: »
    Much nicer than I expected. I'm not that into the whone "fake meat" thing but for a family occasion I'd definitely have it again

    If I have leftover quorn roast I tear it into pieces literally and then in a few days fry it quickly for sandwiches bagels etc. It can also be used cold in rolls or salads. I wouldn't refreeze.


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    #5
    Edward Hopper
    Closed Accounts Posts: 713 ✭✭✭Edward Hopper


    Cuts quite well with a mandolin/v slicer type thing and isn't far off their chicken slices. I know that doesn't answer your question though op, sorry.


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    #6
    New Home
    Moderators, Arts Moderators, Recreation & Hobbies Moderators, Social & Fun Moderators Posts: 76,789 Mod ✭✭✭✭New Home


    chewed wrote: »
    You're not supposed to refreeze anything that was already frozen. I assume this roast was frozen when purchased.

    You can refreeze food that had been previously frozen, provided that you cook it/boil it before refreezing it. For instance, you buy frozen peas, you cook them, then you can re-freeze them. Or, you make soup, you freeze it, you defrost it, you boil it again (not just bring it to boiling point, but actually let it boil for a few minutes), you let it cool and you can freeze it again. What you have to avoid is to re-freeze food that had been only thawed. The reason for this is that thawed food would allow bacteria to grow and if refrozen right away they'd only be put in a dormant state, but the bacteria would be killed off with cooking.

    I'm only looking at this from the bacteria point of view, not from that of food consistency/taste/nutritional value.

    Hope this helps.


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