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Double dipping, then freezing?

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Double dipping, then freezing?

Steve Green | Jan 22, 2012 07:42 AM

After our last, quite successful pot roast, we found ourselves with about a quart of extra gravy. Not sure how that happened, as we usually run short. Anyway, I had just decanted it into a Pyrex bowl and was about to freeze it, and decided to take a last taste. Unfortunately I realized too late that I had picked up the wrong spoon from the counter -- rather than the clean spoon, I had used one that I previously used for tasting -- IOW, double dipping.

I know this is bad and a potential source of trouble -- mouth bacteria multiplying, etc. But I was not about to toss this beautiful gravy, and was all set to put it into a pot and bring to a boil, which I assumed would take care of any contamination. My GF said no, just freeze it and if I'm worried about it, I can boil it when we defrost later -- that the freezing would stop any possible bacterial growth.

1. Is she right that freezing will at least postpone any potential problems? (I suspect yes)
2. Am I right that boiling it upon defrost will sterilize it, making it safe again?

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