by harriedmum » Mon Jun 06, 2011 11:27 am
Hello there,
I am a devotee of Gina Ford and Annabel Karmel (obviously I must have skipped that bit in the book!) and have always made batches of stock, frozen it and then defrosted it to cook with it and then refrozen the cooked dish - I was utterly unaware that I shouldn't be doing this, as I have been doing it for myself and my husband for years as well. I have a very healthy five year old boy and equally healthy three year old girl, who have never been sick from food. The one thing I do do, which my mother told me, is that I boil the defrosted stock on a rolling boil for about ten minutes (you can always redilute it if it reduces too much).
Hope that reassures you!
Hello there,
I am a devotee of Gina Ford and Annabel Karmel (obviously I must have skipped that bit in the book!) and have always made batches of stock, frozen it and then defrosted it to cook with it and then refrozen the cooked dish - I was utterly unaware that I shouldn't be doing this, as I have been doing it for myself and my husband for years as well. I have a very healthy five year old boy and equally healthy three year old girl, who have never been sick from food. The one thing I do do, which my mother told me, is that I boil the defrosted stock on a rolling boil for about ten minutes (you can always redilute it if it reduces too much).
Hope that reassures you!
