Andrew McKay wrote:

Strange DIY topic, but there you go!

My understanding (limited because I'm only competent to boil up a
couple of slices of toast) is that chicken and similar should not be
frozen then reheated. There are some microbes which I believe aren't
phased by freezing, and they multiply when unfrozen.


There aren't many which survive cooking though, and food cooked in
supermarkets is [supposed to be] temp. checked to make sure the customers
don't die.

As long as it's cooled as quickly as possible (quite how you cool something
quickly at home I've never really understood though) he'll be fine.

Si