Looking for a Meat.

King Damager

King Damager

King Damager

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Ok, basically, I need a meat that I can roast on Sunday, and eat for Dinner until Friday evening.

I realise that's quite a long after cook life, so am just wondering if there's actually a meat that would be able to do this, or if there is any way around this?

Basically it saves me a lot of time, not having to cook the meat every evening. Previously I was doing a Roast chicken on Sunday, and Fajita's every night (incl Friday). It worked out really quite well :) But this gives a rough idea of what I'm looking for. I did start to think though that maybe that wasn't the best idea...

Is there anyway around it? I.e. could I cook the Chicken then freeze half of it until Wednesday? or what do we reckon?

Hoping that makes sense :)

kd
 
Anything is fine for this , Roast beef/pork to be ultra safe. Bu tI would be happy cooking a roast chicken on a sunday and eating it on the Friday.

Infact thinking about it I have done it several times, I still here to tell the tale
 
Belly of pork? Do you a roast, pull it apart for some big sandwiches, tear it apart and stirfry it for a duck pancake sort of affair.
It's dirt cheap as well!
 
What I'd do is either freeze some of it, or - on about Wednesday - cook whatever is left into a curry or whatever. Once it's been re-cooked it should be fine for a few days.

In fact, I usually cook some of it up, and freeze it. That way you can stagger in meats from previous weeks to add some more variety to what you are eating.
 
Mr Jack said:
What I'd do is either freeze some of it, or - on about Wednesday - cook whatever is left into a curry or whatever. Once it's been re-cooked it should be fine for a few days.

In fact, I usually cook some of it up, and freeze it. That way you can stagger in meats from previous weeks to add some more variety to what you are eating.
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I did consider, freezing about half of it once cooked and then defrosting it on about Wednesday. Think this might be the best option. Although might try a belly of pork anyway, just because I've always wondered what it's like :)

kd
 
King Damager said:
I did consider, freezing about half of it once cooked and then defrosting it on about Wednesday. Think this might be the best option.
Click to expand...

If you're going to cook-freeze-defrost, then it's important that you cook it when you defrost. You shouldn't freeze it, defrost and then keep it as if it were cooked meat :)
 
Mr Jack said:
If you're going to cook-freeze-defrost, then it's important that you cook it when you defrost. You shouldn't freeze it, defrost and then keep it as if it were cooked meat :)
Click to expand...

How long would I have to cook it for? As in would it be ok to just fry it for a couple of minutes? Or would it have to be a stew or the such like?

kd
 
You wan tto do a whole hog roast. Spend Sunday roasting it over a fire, then feast on nothing but succulent pork for breakfast, lunch and dinner. If it gets monotonous, have some bread with it :)
 
Topside is good for this. Roast rare (but only well hung / decent quality topside, or it'll be tough), great Sunday roast. When cold:

Slice for sarnies
Strip cuts to refry (stir fry, wraps, quesadillas etc)
Mince and add to a little fresh beef mice for great meat balls

The list goes on :)
 
Gammon. I do this pretty much every week. Roast one up on Sunday. It goes into sandwiches and into pasta sauces etc.

Dirt cheap as well and tastes great!
 
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