So, I bought a large flank steak in plastic seal from my local butcher, got in a rush, so threw it in the freezer before cutting it into thirds (my original plan being to freeze the thirds separately). Of course, we are always warned against refreezing raw meet. Fine. But in decades of cooking, I've never been faced with this dilemma, as I'm normally quite organised, and hygiene conscious. My candidate solutions:
Plan A: Marinate and cook the whole steak. Eat it all (not in one sitting!).
Plan B: Marinate and cook the whole steak. Freeze the cooked remainders.
Plan C: Marinate the whole steak. Cook what I require, and freeze the raw remainder in its rather acidic marinade.
Plan A is obviously the safest, but what about Plans B and C? Plan B strikes me as acceptable. Plan C is, well, a bit of a gamble at this stage. I realise that the danger is not the bacteria, which would be destroyed by the freezing, but the product of the bacteria, which would likely "survive" the freezing.
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