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Making/freezing Meat Purees


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  #1  
February 17th, 2010, 10:54 AM
kticesk8s's Avatar Mega Super Mommy
Join Date: Mar 2007
Location: San Diego, CA
Posts: 1,683
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?
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  #2  
February 17th, 2010, 11:58 AM
*Fiona*
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Hello & welcome to the board

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.

Let us know how you get on?
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  #3  
February 17th, 2010, 06:46 PM
Just_Marie's Avatar Platinum Supermommy
Join Date: Jan 2006
Location: Canada
Posts: 28,159
I also throw in vegs and puree all together, if its too gritty, I add in apple sauce and the kids eat it-I've also thrown yogurt in there, that also smooths it out
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