Big Bear
I bought meat, pork, and a neck for the New Year holidays. The son is a student, he will come from St. Petersburg, we need to feed him! Now an urgent question arises - how is it better to preserve this meat? Part I will process into barbecue (my son loves sooooo much). There are no questions - a couple of days in the fridge, then in the marinade, also in the fridge, and on a skewer. Part I will cut into chops, in a light marinade they will calmly live in the refrigerator for five days, only they will get better. But this is not all meat, a couple of kilograms will remain. The son does not like stew, boiled, but he really wants to make the boy a culinary holiday, he deserves it !!! What to do, how to avoid the freezer? I have ideas like this:

1. Brown the chops in a skillet and put them in the freezer. From the freezer to the microwave. I don’t know how best - first defrost, then bake or bake right away.

2. Bring the chops almost to readiness and put them in the refrigerator. Warming up in the microwave.

3. "bake", without fanaticism, in the microwave, put it in the refrigerator, as needed, blush in a frying pan.

Guys, I ask for help and urgently, the meat is now in the refrigerator in the "freshness zone", which, in my opinion, is very conditional. SOS !!! DON'T LET THE PRODUCT THINK, WHY I WONT EVEN WRITE WILL NOT WILL TROUBLE THE HOLIDAY.
Chuchundrus
I usually freeze a completely cooked meal by wrapping it well in plastic wrap. And to cook the option that the son loves more.
Big Bear
Quote: Chuchundrus
I usually freeze a completely cooked meal by wrapping it well in plastic wrap.

Microwave or what? Is the loss of taste big?

Oops, it came to a fool !!! So that way, I can fry a kebab and heat it in the microwave. The only question for those who did this is - maybe just a little, well, just a little undercooking, eh? Whatever it was, but the microwave heats the same.
Chuchundrus
The option of freezing the finished dish is a forced measure. When I cooked a lot. For me it is better to freeze the meat, and then cook from it. For my son, I usually freeze chopped, beaten and seasoned pieces, put the amount of food in a bag at a time. And he himself decides how many portioned packages he will unfreeze.
Chamomile
Frozen cutlets and lazy cabbage rolls. I cooked so that I could eat right away and freeze the excess. When heating in a micron, it is advisable to first put it on defrosting and only then to warm it up. The cutlets did not dry out, they tasted like just cooked. Much tastier than just standing in the fridge for a couple of days.
Big Bear
Quote: Chuchundrus
I freeze the chopped, chopped and seasoned pieces

That's what I asked about without my own experience. Do you think this is better than reheating the ready-made, did I understand correctly?
Zhanik
Big Bear, fried, even if thawed meat will be tastier and juicier than heated cooked! Even a shish kebab from an already defrosted one tastes better from a barbecue than a warmed one. Verified many times)
I read it ... I would not have kicked it myself)))
In general, I am in favor of freezing raw meat. and then gently defrost it and then cook it in the right amount))
Chuchundrus
And again I am. Freeze ready-made. Micra warms, but will not bring it to readiness. And if you try to cook before, then there is a possibility of overexposing and getting very not tasty food, I say, as a specialist in freezing barbecue.
Sorry for my super fast responses from the phone, I'm suffering. Yes, I prefer freezing semi-finished products. It tastes better for me
Big Bear
Quote: Chamomile1
The cutlets did not dry out, they tasted like just cooked.

I think that if the cutlets, i.e. minced meat, i.e.chopped, torn fibers behave with dignity, then less torn, but the same, of course, the fibers of the chops will withstand this execution. My son is very fond of chops and kebabs in my editorial office. There will be no holiday without them. And for him I am ready to buy at any price, then I will save on myself (I have three, all are already adults, but no one pleases my father so much), but I was afraid that I simply would not buy anything in our palistins, I already have a sad experience, here and stocked up. Now I'm straining you, I'm sorry.
Big Bear
Thank you, girls, Zhanik and Chuchundrus, for bothering with me! I will do both methods - a semi-finished product and freezing, I will write off the results.
Chamomile
I always freeze meat raw. I rarely go to stores, so I buy a lot of everything at once. It happens that for a month. And immediately cut it. I cut into pieces, beat off, put several pieces in a bag so that they can be cooked at once and in the freezer. I cook in an airfryer, so I defrost it, marinate it in yogurt (kefir), seasonings and when, sometimes for a couple of hours, sometimes at night, and sometimes I cook right away. She used to fry in a pan. I do not observe a strong difference in taste between frozen and non-frozen meat. It's not a purchased frozen one, into which water was poured. And if it lies in the refrigerator for a long time, then without even disappearing, it may acquire an unpleasant smell and taste. I don't like lying meat. Therefore, I prefer freezing.
I also cook minced meat. That is, I twist raw meat without onions, garlic, only meat, I can immediately mix pork-beef, chicken-beef-pork. And it happened that those cutlets were fried from thawed minced meat and again went into freezing ready-made.
Chuchundrus
Big Bear, when the semi-finished product goes into freezing, it should not contain onions (it turns out very nasty, spoils everything). And if possible, it is really better to freeze just meat. I for my son (a student lives separately) fill the freezer with semi-finished products, and he will be too lazy to cut too. Good luck to you! You will succeed!
Tricia
Quote: Big Bear
So that way, I can fry a kebab and heat it in the microwave. The only question for those who did this is - maybe just a little bit, well, just a little bit undercooking, eh? Whatever it was, but the microwave heats the same.
It is a pity, I was late with advice.
My husband also loves barbecue very much! And my husband is not always given a vacation with me, and so from trips to relatives, I take my husband to St. Petersburg a ready-made frozen barbecue! (I've been driving this way from Moscow time to St. Petersburg for 5 years already). And then I heat it up in a microwave oven or even in a frying pan, but without fanaticism. The result is luxurious, juicy (there is already a puddle of juice on the plate. And this is not condensation!), Charm in one word. The whole secret is not to overdry this kebab on a skewer and not let it lose its juice. For this, personally, I definitely take pork with fat, I cut it not in very small pieces, but oblong, I add only onions (1/3 of the weight of meat), salt and black pepper to the marinade. I very closely follow the barbecue on the grill, as soon as it is ready, but not yet dry, I shoot in a special. container, close the lid. And so everything is 2-3 kg. Then it cools down and I immediately put it in the freezer.
Big Bear
Quote: Tricia
The whole secret is not to dry this kebab on a skewer and not let it lose its juice.

Well, this is a must when cooking barbecue. At the same time, is it permissible to underfry it a little, eh? When warmed up, even in a micron, at least a little, but is it fried or not? What does your invaluable experience say?

And you are not late at all, I am closely following the topic.
qdesnitsa
Quote: Big Bear
... At the same time, is it permissible to underfry it a little, and
it (shashlik) and you need to almost fry it, because it will "come" in the micro
Tricia
It seems to me that it makes no sense not to fry (all the more, scary, at least for me). By reheating, you can bring the meat to a well-warm state, then the meat will remain juicy or you have to heat it up very much to fry it undercooked, then the meat will lose all the juice and shrink. I see it this way
Or what is the point not to fry, if fried can be very juicy))).
Big Bear
Quote: qdesnitsa
it (shish kebab) and you need to almost fry it, because it will "come" in the micro

This is what I assumed, but I really wanted to ask and clarify, there is a lot of meat
qdesnitsa
Big Bear, do not worry, you will succeed!
kirch
I don't really like frozen meat. But in any case, kebabs and chops will be tastier when cooked from thawed meat, that is, freshly fried than cooked in advance and heated. It's my opinion. I don't like yesterday's food. Chicken and meat are well preserved in salt brine (2 tablespoons per 1 liter of water). But this is if you cook in a large piece (for example, bake). And it will be well salted and it will turn out juicy
Chuchundrus
Big Bear, in secret, we have a cafe and my husband prepares barbecue himself, so if you do not cook it, then simply warming it up will not bring it to readiness. You will have to keep the meat for 2-3 minutes extra, look at the juice that has come out, if it has become transparent, then the meat is ready. But when the husband fries a shish kebab, sometimes he cuts a piece and looks at the cut, the meat should not be pink. But before pickling, he keeps the already cut pieces in water and changes the water 2 times so that excess blood goes away.
Natalishka
kirch, Luda completely agrees with you.
Zhanik
Chuchundrus, and how long should you keep in water? very interesting advice!
Big Bear
Quote: Tricia
Or what is the point not to fry, if fried can be very juicy

It seems to me that everything here needs to be done so filigree, and this is in the absence of precise technological instructions, such as temperature, time, etc. and so on. that in any case, our recipes are not accurate enough, but ... food for thought and experimentation is given, directed in the right direction, what more?
Big Bear
Quote: Chuchundrus
before pickling, he keeps the already cut pieces in water and changes the water 2 times so that excess blood goes away.

How! We must take it into service!
Tricia
Big Bear, this is just my opinion based on my experience and experiments.
I reasoned like this: under our circumstances, a juicy shish kebab is much easier to get slightly fried meat warmed up. How to shrink in a microne previously undercooked.
Chuchundrus
ZhanikForgive me for the speed (I need to rename the turtle). The time depends on the quality of the meat, but about 2 hours. Change the water until there is no blood in the water. On the one hand, it gives juiciness and softness. Another subtlety is that you cannot squeeze the meat strongly when stringing it on a skewer (all the juice comes out). Well, this is my theoretical knowledge, because my husband does it personally himself.
Zhanik
Chuchundrus, Thank you!
Big Bear
Quote: Tricia
this is just my opinion based on my experience and experiments

And this is exactly what I asked, for which many thanks to you!
Big Bear
Quote: Chuchundrus
Change the water until there is no blood in the water. On the one hand, it gives juiciness and softness. Another subtlety is that you cannot squeeze the meat strongly when stringing it on a skewer (all the juice comes out).

How! And there is something in this! Need to try.

The first time I encountered washing meat in water was in the army, it was cooked in the field kitchen, (the cook was cooking, we, in dress, in the wings) threw the meat into the water in advance, after six hours they fired the cauldron, then filled up the cereal. The meat, far from perfect, turned out to be surprisingly tasty, this is one of the "secrets" of the famous "field cuisine".
Chuchundrus
Well, we have a slightly different reason, the meat with such processing turns out to be suitable for consumption for true believing Muslims (and we live in Central Asia). And probably the most important secret of a successful barbecue is QUALITY, not old meat.
Big Bear
Quote: Chuchundrus
meat with such processing turns out to be suitable for consumption for true Muslim believers

If you know, dedicate, please, the Jews have the same similar way, the meat after that is "kosher". You, as I understand it, are more than in the subject of this. I would like to find out not from Google search.

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