This is relating to Asian/ Chinese style soup/ broth cooking.
I am a very busy person and do not have time to cook. I cook in a small kitchen with the basic crockeries. I usually do my groeceries during the weekend to prepare for dinner during the working days.
One of my favourite dishes are soups boiled with pork or beef and I usually boil or blanch the meat and bones with ginger/ green onion and some cooking wine before hand to get rid of any blood, gunks and pork odour/ taint before adding clean water for a clearer, cleaner and tastier broth. However, this is a very tedious process for me as I spend to much time prepping and having to slow boil the soup.
In order to save time, I was thinking of boiling/ blanching my bones and meat in one go and freezing them in portions so that i can throw them in separately the next time I cook my soup. This way I skip the hassle of defrosting, cleaning and blanching.
Does anybody do that here? Is it safe if I do that? I'm not too well versed in food safety and would love to know what you guys think. Thanks!
Best Answer
This is perfectly safe as long as the raw meat remains refrigerated until use, is boiled or blanched, chilled quickly, and then frozen.