kitchens Posted December 8, 2009 Share Posted December 8, 2009 I have just whipped up a Coq au Vin for Christmas Eve for when I have the outlaws over for dinner. But just wondered ..... it is ok to freeze it isn't it? I never thought about it before I cooked it .... but it will be ok won't it? Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted December 8, 2009 Share Posted December 8, 2009 Yes Quote Link to comment Share on other sites More sharing options...
TAJ Posted December 9, 2009 Share Posted December 9, 2009 Cornflour doesn't freeze, so as long as it is thickened with flour, not cornflour you will be fine. Tracy Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 9, 2009 Share Posted December 9, 2009 Cornflour doesn't freeze, so as long as it is thickened with flour, not cornflour you will be fine. Tracy I didn't know that - I've frozen stuff which has cornflour as a thickener before and it seemed OK Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted December 9, 2009 Share Posted December 9, 2009 Sauces thickened with cornflour can turn a bit spongy after being frozen, but it's not a given. However, most recipes for coq au vin call for a roux (i.e. wheat flour) as the thickener or, ultra traditionally, the blood from the bird. The worst that'll happen to the dish if cornflour has been used is a slight deterioration of texture, but it'll still taste fine and be perfectly wholesome. Quote Link to comment Share on other sites More sharing options...
TAJ Posted December 9, 2009 Share Posted December 9, 2009 Cornflour doesn't freeze, so as long as it is thickened with flour, not cornflour you will be fine. Tracy I didn't know that - I've frozen stuff which has cornflour as a thickener before and it seemed OK That's my professional catering training coming out (30 yrs ago!) - as said it comes out looking jellied/lumpy - commercially they have an alternative (cannot remember the name) that is used when needing to freeze dishes that are not roux based. Tracy Quote Link to comment Share on other sites More sharing options...
Space Chick Posted December 9, 2009 Share Posted December 9, 2009 I make it in bulk and freeze all the time Quote Link to comment Share on other sites More sharing options...
kitchens Posted December 10, 2009 Author Share Posted December 10, 2009 Well I was supposed to coat the chicken in flour before I browned it .... but I forgot ..... so when I use it I'll have to strain off the gravy, thicken it and pop evething back .... no one will know! Ssshhh! Quote Link to comment Share on other sites More sharing options...
chickencam Posted December 10, 2009 Share Posted December 10, 2009 The cornflour thing is interesting because I was told to add some cornflour to my cheese sauce when I wanted to freeze a cauliflower cheese, and it worked a treat. Quote Link to comment Share on other sites More sharing options...
BarbaraJ Posted December 22, 2009 Share Posted December 22, 2009 Ah that would explain why my slow cooked leftovers go a bit lumpy when defrosted will stick to flour next time Quote Link to comment Share on other sites More sharing options...
