My spaghetti gravy froze!! (frozen, tuna, defrost, meals) - Food and Drink -cooking, cuisine, meat, vegetables, restaurants, diet, prices, allergies... - City-Data Forum

LaceyEx · 12-09-2007, 01:32 PM

Just went to garage to get my pot of spaghetti "gravy" from the other day-and it is frozen like a brick!!! After re-cooking can I re-freeze in containers-which I should have done to start with-duh.

One of the charms of Minnesota living-using your garage as a refrig/freezer.

Thanx-Jude

ontheroad · 12-09-2007, 02:00 PM

I sympathize.

I would leave it in the cold garage, and take it when you are ready to use it rather than re-heat and re-freeze. And if you wanted just some of it, if you made bulk, just scoop out the amount you want, and use that....I've been through this myself.

LaceyEx · 12-09-2007, 02:31 PM

OnTheRoad-Unfortunately when I make it I make ALOT!!!! Right now I'm re-heating in a low oven and will refrig whatever I salvage-hopefully can re-freeze. I think once it's been re-cooked it can be "re-frozen". My meatballs and sausage came out to die for that's why I would hate to lose it.
Thanx for the quick reply.

cynwldkat · 12-09-2007, 03:00 PM

I wouldn't worry. Just don't leave it at room tempt for long before you refreeze it. Personally I can't see where it would hurt with sauce--maybe meat but not sauce with the meat in it. I could be wrong but many things like meats have been frozen, sold to us and then we freeze them. I would do it!!

Padgett2 · 12-09-2007, 03:22 PM

It may not have as good a texture, but the flavor should be OK.

LaceyEx · 12-09-2007, 06:02 PM

Thank you all-I heated it in a low temp oven for a couple of hours, then cooked it stovetop to a boil, it was still delicious.

Now it's in containers and should be fine.

The716 · 12-09-2007, 06:49 PM

Hey Jude (always wanted to say that)... yep, thats certainly alright... one thing that I've done is add a little water and olive oil during the "revitalization"... seems to keep it on par...

Paula Lynn · 12-10-2007, 07:39 AM

[quote=Padgett2;2209142]It may not have as good a texture, but the flavor should be OK.[/QUOT

It should be fine - add a few more spices to it for more flavor.

exhdo1 · 12-10-2007, 10:31 AM

Quote:

Originally Posted by LaceyEx

Just went to garage to get my pot of spaghetti "gravy" from the other day-and it is frozen like a brick!!! After re-cooking can I re-freeze in containers-which I should have done to start with-duh.

One of the charms of Minnesota living-using your garage as a refrig/freezer.

Thanx-Jude

My Grandmother, Mother, Mother in law and wife all freeze their "gravy". When they prepare it they make enough for numerous meals. They take the meat out of it before they freeze it in portions big enough for a meal. They let it defrost naturally (no microwave) before they use it and heat it on the stove top (again no microwave). I don't notice any difference in taste.