cryrst
Member
- Location
- The garden of England
- Country
England
So here is a tip you can practice for the festive meals before hand.
Cook your joint, beef, pork, lamb turkey chicken , not ham.
Let it cool and wrap in foil and fridge overnight.
Carve the next day which is easy when cold and wrap packs of 5-8 slices in foil. Put them in freezer.
When you want the meat take out how many packs you need. Put the packs on a baking tray still frozen in the oven still tightly wrapped. Gas 6-7
After about half hour remove and loosen the foil splitting and flipping the slices. Loosely cover with the baggy foil Put back in for about 15-20 mins.
Serve and eat. you can get all the meat cooked pre Xmas. The beauty of this is when you reheat it the moisture goes back into the meat from the ice from freezing.
Try it before hand as I do it all the time and cooked meat lasts over 3 months frozen.
This saves a lot of time during the festive period and any given roast day.
Good luck and reply if you try this please.
Cook your joint, beef, pork, lamb turkey chicken , not ham.
Let it cool and wrap in foil and fridge overnight.
Carve the next day which is easy when cold and wrap packs of 5-8 slices in foil. Put them in freezer.
When you want the meat take out how many packs you need. Put the packs on a baking tray still frozen in the oven still tightly wrapped. Gas 6-7
After about half hour remove and loosen the foil splitting and flipping the slices. Loosely cover with the baggy foil Put back in for about 15-20 mins.
Serve and eat. you can get all the meat cooked pre Xmas. The beauty of this is when you reheat it the moisture goes back into the meat from the ice from freezing.
Try it before hand as I do it all the time and cooked meat lasts over 3 months frozen.
This saves a lot of time during the festive period and any given roast day.
Good luck and reply if you try this please.
