Please Help! Can I freeze?
I made a prime, prime rib roast for Christmas Eve and on Christmas night came down with an awful stomach bug! I haven't eaten anything since.
I hate to waste the rest of the meat but I can't manage to fix anything for anyone. What to do??
After having the family here for Christmas, it's just two of us.
The thought of food is pretty awful and cooking is out. So is reading any of the wonderful new cookbooks I got for Christmas.
What a way to go!
How long should the meat last in the fridge? Any guesses- without making me sick- yet again??
Make sure not to put new germs on the meat, if you're still sick, they may survive freezing. Otherwise: Freeze standing rib roast center without fat if at all possible. After it is solid, dip it in any juices or some beef broth to coat. This will protect the meat from degrading in the air. Then to use it, defrost carefully, in fridge or well covered with towels on counter till soft enough to cut. It can be sliced nice and thin that way & will make nice sandwich meat. Cubed it can go into a stroganoff sauce and be heated gently, that is a good leftover method for roast beef if it's rare. Or other sauce to taste. Use hot sauce poured over meat as close to room temp as possible, heat very gently so it doesn't cook or curdle.
"Cooked Meat and Vegetables
Freezing cooked meat, except in combination dishes where a solid pack can be prepared for freezing, is not recommended. Work carried on in the foods research laboratory of the University of Illinois as well as in other foods laboratories indicates that higher quality is obtained if uncooked rather than cooked poultry and meat are frozen. Carefully controlled experiments have shown that this is true for deep fat and oven fried chicken, braised beef round steaks, ham patties and loaves, and rib and loin pork roasts. In general, poultry and meat roasted or fried after freezing have a more attractive appearance and better flavor than that cooked before freezing."
I think you'd be best off to make a stew or meat pie or some other dish using the leftovers and freezing that rather than just freezing the meat alone.
But, if you're feeling so lousy that you can't even bear to cook it up into something else, I guess I'd freeze it as is rather than waste it completely. You'll lose some of the texture, and it would probably only be good for making something where it's going to get cooked again, i.e., a stew or hash or something. I wouldn't eat it on its own for, say, sandwiches, after it's been frozen.
Hope you're feeling better!