Thread: freeze first or cook first ?

On Apr 17, 2:34*pm, "john east" <po...@mail.invalid> wrote:
> Saw some very fresh chicken livers in Waitrose today, I bought them; but
> wish to use them at another time.
>
> Would I get a better taste cooking them first and then freezing them. Or
> freezing them first and cooking them when i want to use them?

Wrapped air tight and frozen raw, the livers should do quite well for
up to a month. Cooked first, then frozen, most any re-heating process
you may use will cause substantial flavor and texture loss.
....Picky

"john east" <> wrote > Saw some very fresh chicken livers in Waitrose today,
I bought them; but wish to use them at another time.
>
> Would I get a better taste cooking them first and then freezing them. Or
> freezing them first and cooking them when i want to use them?

No experience from me about cooking liver but just a general opinion, I'd
freeze them first. Your seasoning will change appreciably if cooked and then
frozen. Polly

On Tue, 17 Apr 2012 22:34:51 +0100, john east wrote:

> Saw some very fresh chicken livers in Waitrose today, I bought them; but
> wish to use them at another time.
>
> Would I get a better taste cooking them first and then freezing them. Or
> freezing them first and cooking them when i want to use them?

Why put off what you can do today? Stop procrastinating. Organ meats
should be eaten right away.

-sw

You can do either. IT would make sense to prepare it. And freeze it,
because when you cook it later, it’ll taste fresher. However, if you can
also cook it first, to get all the cooking out of the way, then just pop
it in the microwave for another day’s meal.




--
RussianFoodDire