After marinating, freeze first then cook, or cook then freeze (Luciana's Porchetta)?

Marinating the meat for three days, but now know we'll be eating out for the next week. So which is best?

  • 4316 views
  • 4 Comments

4 Comments

Review our Code of Conduct
Don't send me emails about new comments
tjrf915
tjrf915 December 14, 2012

I would cook now and freeze it, then thaw it out the night before you want to eat in the refrigerator and reheat it in a low oven. I haven't made this recipe before, so I can't say from experience, but I have frozen cooked meat many times and eaten it after thawing/reheating and have been very happy.

Review our Code of Conduct
Don't send me emails about new comments
tjrf915
tjrf915 December 14, 2012

I would cook now and freeze it, then thaw it out the night before you want to eat in the refrigerator and reheat it in a low oven. I haven't made this recipe before, so I can't say from experience, but I have frozen cooked meat many times and eaten it after thawing/reheating and have been very happy.

Review our Code of Conduct
Don't send me emails about new comments
ChefJune
ChefJune December 14, 2012

definitely I would cook the meat and then freeze it. If you don't, it will keep on marinating, and that wouldn't be a good thing for the texture if nothing else. Three days is a long time to marinate this. I leave it for one whole day, and the flavor is quite intense.

Review our Code of Conduct
Don't send me emails about new comments
bigpan
bigpan December 14, 2012

Cook now, but under cook a bit so when you reheat it will finish cooking and not be overdone.

Review our Code of Conduct
Don't send me emails about new comments
Showing 4 out of 4 Comments Back to top
Recommended by Food52