No reputable source that I've ever found, including the USDA, recommends partially cooking any meat and then storing it to be finished later. The problem seems to be that not all of the harmful bacteria will be killed and what remains will continue to multiply. The USDA states that subsequent cooking will not destroy them. The only exception they mention is browning meat in your kitchen and then immediately transferring it to your outdoor grill to finish cooking. Most sources addressed partially cooking and refrigerating but a number also specifically stated that partially cooking and freezing was also not to be done.
You will find some commercially frozen meat products that are partially cooked. I assume that is because they have the ability to flash freeze partially cooked items in a matter of minutes, something we can't do in our home freezers.
From: rowena345 allawahj@optusnet.com.au
I'm learning to freezer cook. I have tried a few dump chicken recipes and don't particularly like them. I wonder if I need to "half cook" them first as I've seen recipes freezing cooked chicken (shredded or whatever). I wonder if it would be good to brown meat before freezing them? Any suggestions?
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