I have a large cotechino in cryovac. I plan on poaching the cotechino in the cryovac, then grilling half (in pieces) for Easter Sunday lunch. Can I freeze the remaining poached half to reheat or grill later?
By Lulu
Emma Knowles, Gourmet Traveller food director, writes:
The rule of thumb is that meat should be cooked no more than twice i.e. cooked once and reheated once (when re-heated, the internal temperature should reach over 75C). Cotechino is a cooked meat product and you’ll be poaching it in cryovac, meaning it’s essentially cooked twice, so the remaining portion shouldn’t be frozen or re-heated due to food safety issues.
The Gourmet Traveller Team
Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.
