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  1. #11
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  2. #12
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    I've not tried it, but you can do slow cooker recipes where you chop up all the meat & veg, put it in a ziplock bag in the freezer, then throw it all straight in the slow cooker in the morning, ready for dinner that night! Maybe try finding some of those recipes online?

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    Quote Originally Posted by rosey82 View Post
    I've not tried it, but you can do slow cooker recipes where you chop up all the meat & veg, put it in a ziplock bag in the freezer, then throw it all straight in the slow cooker in the morning, ready for dinner that night! Maybe try finding some of those recipes online?
    You should never cook meat from frozen in a slow cooker. Veg would be ok but meat is a huge no no as it takes too long for it to heat up to a safe temperature and allows bacteria growth, that even cooking to piping hot won't kill.

  4. #14
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    Cheers for that info, as I said I haven't done it but thought it sounded nifty! What about when you put raw meat in the slow cooker - although I usually brown it first it's certainly not cooked through?

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    Raw is ok, frozen isn't - it takes too long to thaw and cook through, harbouring and growing bacteria during the thaw/cook time. Food should be kept at below 4c or over 60c (from memory) the longer the time in between the more risk of food poisoning.

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  8. #17
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    Quote Originally Posted by LittleBug'sMum View Post
    I would be a bit cautious with cutting up the meat too far in advance. The butcher that I go to recommends eating or freezing the mince within 24 hrs as apparently the extra surface area of meat exposed to the air means more bacteria can grow (or something). You could cut it up and then freeze it ready to go, or just cut up a day or 2 in advance should be fine.
    Yes that's what I was going to say. I wouldn't pre-cut meat for this reason.

    I don't pre-cut anything, mainly coz I'm lazy. But I also think the quality wouldn't be as good, things may dry out at the edges. Plus some vegies might go brown as well.

  9. #18
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    I pre cut onion and freeze it. Has lots of juice when it thaws but I just squeeze it out

  10. #19
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    I have cut up meat and frozen it in a large zip-lock bag along with the marinade. I spread it out to one layer before freezing, that way I can put it in the fridge that morning and it's defrosted by dinnertime.

    Put potatoes (white and sweet) into water once peeled/chopped, otherwise they will go grey on the edges. They only keep for a couple of days like this though before it all starts to go off/slimy.

    Tomato chopped or slices just goes to mush after 2 days, so don't bother with that one.

    I've found most cooking veg are ok for about 3-5 days pre-cut and into containers (eg. beans, brocolli, carrot, capsicum). Any longer than that and they start to dry out a lot on the outside. For salad I find they are already too dried out by day 3 (stored in separate containers).

  11. #20
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    Coleslaw (undressed) stores well in zip lock bags for a few days. I chop veg and freeze (carrots, parsnips etc). Have a look in the freezer section of what veg freezes well, or think of what recipes use what combination of veg? Just make sure it's really fresh when you do it. I also use the food processor to make potato chips and freeze.

    Ditto lettuce with plastic knife (or just rip with your hands).

    I make batches of meatballs (beef, lamb, chicken) and freeze on baking paper in ziplock bags but don't roll in flour until you're ready too cook. Other than that double handling of meat probably wouldn't save you any time.


 

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