"Christian McArdle" wrote in message
. net...
Meats are high risk foods. They should be frozen quickly after
cooking, not a day later, and always heated through thoroughly after
defrosting.

I must admit, I wouldn't conceive of eating meat from the freezer that
isn't
thoroughly cooked AFTER defrosting. I would take some convincing that it
is
safe to cook before, but not after freezing.

Christian.

It's horses for courses ... (quickly point out that one _doesn't_
eat equines) ... there's nothing wrong IMHO with slicing
meat off a cooked joint and freezing it in appropriate
containers; then one can make sarnies of whatever you've
got in the freezer - ham, pork, beef, etc.
When using the stored items for sandwiches, one only
extracts a few slices and -if you remember in time- let
them thaw 'naturally' ; or if you're in a hurry- use the
microwave-generating device and jiggle their water-molecules.
Naturally, such meat is not cooked AFTER freezing. It's
cooked, cooled, sliced and frozen in as hygienic as kitchen
as one can accomplish. Thereafter extracted, thawed, slapped
between two slices of bread and eaten! You know it makes sense.

{btw: pork sausages are good for this too - cook a big batch then
freeze).
In my experience sausages are the items occupying the
critical path on cooking a fried breakfast and having a
supply that you've bogof'd at the supermarket cooked and frozen
makes sense. There's one big cook time, one washing up but
lots of eating opportunities.

--

Brian