[Sca-cooks] advice on freezing

[Jadwiga Zajaczkowa / Jenne Heise]

Greetings! I'm doing precook this weekend for my feast next weekend. I'm 
worrying about premaking and freezing some of the things. First of all, 
I figure making Cumin Chicken ahead (even though we will be thawing 
frozen chicken thighs to do it) and freezing for storage should be safe.

But what about thawing beef to slice, pound and stuff/roll it for aloes 
of beef, then refreezing? Will that be ok?

Also, I'm thinking of pre-making the carrot-cheese pies but not baking 
them, just freezing them and then baking them when thawed. Or would it 
be better to pre-bake and then freeze?

Here's the Carrot Cheese Pie recipe, Brighid's translation and 
redaction:

Carrot-Cheese Pie

Torta de Zanahoria (Carrot Pie)
Wash and scrape the carrots, and remove them from the water and cook 
them in good meat broth, and being cooked remove them and chop them 
small with the knife, adding to them mint and marjoram, and for each two 
pounds of chopped carrots [use] a pound of Tronchon cheese and a pound 
and a half of buttery Pinto cheese, and six ounces of fresh cheese, and 
one ounce of ground pepper, one ounce of cinnamon, two ounces of candied 
orange peel cut small, one pound of sugar, eight eggs, three ounces of 
cow's butter, and from this composition make a torta with pastry above 
and below, and the tart pan with pastry all around, and make it cook in 
the oven, making the crust of sugar, cinnamon, and rosewater. In this 
manner you can make tortas of all sorts of roots, such as that of 
parsley, having taken the core out of them.
-- Diego Granado, Libro del Arte de Cozina, 1599

Redaction by Brighid ni Chairain:

1/2 lb. carrots, cooked and drained
1/2 oz. candied orange peel
4 oz. mozzarella, shredded
1/4 tsp. dried marjoram
6 oz. monterey jack, shredded
1/2 tsp dried mint
1-1/2 oz. ricotta cheese
2 eggs, beaten
1-1/2 TBS butter
pastry for 2-crust pie (preferably made with butter)
1/2 TBS cinnamon
cinnamon sugar
1/2 c. sugar
rosewater

Preheat oven to 375 F. Combine all of the filling ingredients and mix 
thoroughly. Place in the bottom crust. Put on the top crust, and seal 
the edges well. Brush the top crust with rosewater, and sprinkle with 
cinnamon sugar. Bake for 45-50 minutes, until the crust is brown, and 
the filling is set.

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"I don't want to be anything other than what I've been trying to be 
lately...I'm tired of looking 'round rooms wondering what I gotta do
Or who I'm supposed to be/ I don't want to be anything other than me."