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Does anyone have a good routine for making and storing meat purees? I introduced chicken, which went over fairly well when fresh, but the stored/thawed portions were hated. What I did was bake a boneless chicken breast, puree it, freeze puree in cube trays, thaw cube & serve. It was awfully gritty... sort of like the meat reconstituted itself. I tried mixing it with a veggie, but even that didn't work well. Any suggestions for successfully storing meat, or will I need to make it fresh each time?
Family Pic (kiddos are 16 months)
Me: 32.:. DH: 30...TTC w/ Male Factor.... BFP! Was triplets! NOW IT'S TWINS!!! 1 BOY, 1 GIRL
Hmmm I've never had any issues with frozen meats, but then I never froze meat alone, always made it fresh with one or two veggies or potatoes (or a mix of veg/potatoes) and froze the "meal" in portions. Perhaps try that? Chicken can be quite a dry meat by itself when pureed through.