KiasuParents - Parenting in Singapore

Hi, I need some advice. If I want to marinated meat, such as pork or chicken for future use, normally you use fresh meat or frozen meat ? All along, I used fresh chicken to marinated and put in the freezer so that , I can use next time. But I am thinking of using Frozen meat to defrost, marinated and refreeze again. But will it be nice ? Will it be safe for frozen meat to be defrost and refreeze again. Any recommendations ?

These days I use mostly frozen meats. However, my preference is to marinade meat for a few hours and sometimes overnight. I feel that meats that have been marinated too long lose it's texture.

However, I deepfreeze cooked stew and curry which I have portioned out.

Extracted this from www.ava.gov.sg

§ Do not refreeze meat that has been completely thawed as it may cause deterioration in quality. Improper handling and refreezing of meat may lead to growth of bacteria to levels that can cause food poisoning.

§ Instead of freezing unused portions, keep them chilled in the refrigerator for up to two days. Alternatively, extra portions can be cooked first and then stored chilled or frozen until the next meal.


Fyi

I usually buy frozen meat from supermarkets. Upon home, they are no longer as hard as ice and I can separate them into a few portions before freezing.
When I want to cook it, I take out a portion to thaw in the fridge.

Thanks for the link,BeContented. I had been making fresh meat marinated w teriyaki sauce & stored them in freezer so can save time after coming back from work. But thinking of cutting cost whether to use frozen meat. I guess got no choice but continue to use fresh meat.

shurley197323 wrote:Thanks for the link,BeContented. I had been making fresh meat marinated w teriyaki sauce & stored them in freezer so can save time after coming back from work. But thinking of cutting cost whether to use frozen meat. I guess got no choice but continue to use fresh meat.

honestly tho it's not recommended to re freeze thawed meat, the older generation probably has been doing that. My mil has been doing that for years.......it continued until a few years ago when I became SAHM then it was reduced drastically since I'm the one who cooked. So we still alive & kicking tho I do try to avoid it

I suspect the codfish that i buy from the market is frozen.

I still freeze them in my chest freezer as I usu buy almost one whole fish. So far

I buy chicken meat and fish in bulk and freeze them in my chest freezer after I portion them out. I also buy frozen prawns and tilapia sometimes when there are last minute plans to cook.

This helps me with meal planning.

BeContended, agree that the older generation tend to re-freeze meat. They also thaw them in water. My mil does that. We have survived thus far, including my kids

I usually buy frozen pork belly sukiyaki slices from NTUC. Do anyone know where to get fresh pork belly sukiyaki slices ? I doubt the market will do slicing for us if we buy in a big piece ?

autumnbronze wrote:BeContended, agree that the older generation tend to re-freeze meat. They also thaw them in water. My mil does that. We have survived thus far, including my kids

Same here - my mum would refreeze meat, thaw in water etc. Although there are risks, if the meat is thoroughly cooked before eating, I think the risks are minimal. Cross-contamination of raw and cooked food is probably a higher risk, and again, the older generation were a lot less careful about that but we all survived.

To answer the original poster, I use frozen meat/chicken, partially defrost it, separate into portions, then refreeze. I don't bother to marinate at all - just add the sauces into the pan with the meat. Been doing that a long time, and we are all fine. Just cook the meat well before consuming.

autumnbronze wrote:I suspect the codfish that i buy from the market is frozen.

I've often wondered about this as well. Though I do not know where to get the answer from, it only makes sense (to me at least) that cold water fish such as salmon and cod, can only come into S'pore frozen due to the long distance they have to travel.

So to me, there's no such thing as a "fresh" cod or salmon fish if we buy them here. Unless cod or salmon fish can be reared in tropical waters in our part of the world? I don't know...

Does anyone know more about this and enlighten us?