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On the subject of food... I have a Fajita marinately-cooking-freezing question
hazelnut   Beginner USA Member since 1/7/09 Posts: 2286	Login to reply to this post Like this post Date: 12/21/12 2:09 PM I purchased some Fajita seasoning, to mix with 1-2 Tabl. of water, cooking oil and either fresh lime juice or vinegar. It calls for marinating thinly cut chicken strips in this marinate for several hours and then cooking. My question: Can I freeze the highly seasoned and marinated cooked chicken in this Fajita sauce, without it adversely altering the flavour and/or the texture of the chicken? I know from experience that some herbs and spices can change their flavours in cooked food when frozen. I also wanted to cook up the onions and mixed bell pepper strips and vacuum freeze everything together so that DS can pull it from his freezer to thaw, heat and eat. Has anyone froze thin, chicken strips this way, cooked with a pungent marinade AND had good results? If this won't work out well, I'll just make and freeze cooked chicken breasts for him and forget the spicy Fajita thing. Thanks.
tlmck3 Advanced Beginner IL USA Member since 7/11/05 Posts: 3645	Login to reply to this post Like this post Date: 12/21/12 3:29 PM Long-term contact with the acid in the vinegar or lime juice will definitely affect the texture of the chicken. It will make it mushy/slimy. Especially if it's already cut into strips. ------ I am going for a level of perfection that is only mine... Most of the pleasure is in getting that last little piece perfect...Inspiration is for amateurs. The rest of us just keep showing up and doing the work. Chuck Close, painter, printmaker, photographer Hope has two lovely daughters: Anger and Courage St. Augustine
hazelnut   Beginner USA Member since 1/7/09 Posts: 2286	Login to reply to this post In reply to tlmck3 << Like this post Date: 12/21/12 4:58 PM That's one of the things I was afraid of. I was hoping that perhaps, by some odd chance, having the chicken cooked might change that equation. I've never tried this before. It only calls for 1 Tabl. (of an acid) per pound of chicken, but... I guess I will just cook the breasts whole and make a pan sauce, like I usually do, then freeze them, and save the Fajita seasoning for another time when it can be eaten fresh. I'm leery of all the spices too,... and then if he were to overheat/cook it in the microwave, the results could be even worse. Thanks
stirwatersblue Intermediate KS USA Member since 12/13/08 Posts: 2527	Login to reply to this post Like this post Date: 12/22/12 9:30 PM Agreed--wouldn't freeze it raw. BUT, there is absolutely no reason you can't pop those babies into the pan and cook them up (fajita chicken cooks in no time), THEN freeze them with the onions & peppers. YUM! It will be just as quick & easy for your DS to cook--and possibly also give you the peace of mind that he's eating fully cooked chicken. :lol Honestly, what I'd do is make a big ol' double batch of the meat, pull half out to freeze, and have fajitas tonight, too! Nom! ------ ~Gem in the prairie

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