About Chef Glen L. Davis II Expertise I can answer almost any question that revolves around food. This includes product selection, preparation, cooking, technique, "finishing", plating, and some wine/beer pairing. I have been trained and I am familiar with foods from most of the countries or regions in the culinary world. I am also an avid hunter, fisherman and trained Butcher so I am intimately familiar with processing game and domesticated animals. I can recommend processing products and techniques, cooking methods for different cuts of almost any meat, and proper seasoning for game and domestic meats. If I don't know an answer I can find out! Ask any questions I love a challenge!
Experience Like I said I am an avid hunter and fisherman, I am familiar with every part of processing meat from actually killing the animal to butchering and cooking.
Education/Credentials I am a classically trained chef, and I have attended culinary school. I have trained with some of the best chefs I have ever had the honor of meeting, I don't mean "T.V. chefs". I have managed several restaurants, and worked as a professional butcher.
Question If you freeze mince and then you defrost the mince, how long is it ok to cook until after its defrosted?
Answer I am sorry I am not familiar with that terminology, but I think you are talking about what we call "ground meat" here in the US. If so there are a few factors that will determine the ammount of time that the meat is good for.
1. The method of defrosting, if done in the refrigerator it will last much longer than what we call a "speed thaw" (thawing under running water at aproximately 70F)
2. The type of meat, beef has a slightly longer shelf life than pork does, however venison has a longer shelf life than beef.
3. How much time (total) that the meat has been in what is called the "temperature danger zone" (between 40F-140F) for example while it was in the grocery cart, in the grocery bag being transported to our home, how long it took to get placed in the refrigerator when you got it home. In all the time should be less than 4 hours.
In general, when all the above factors are controlled to the best of your abilities, about 5 days MAXIMUM. However there are types of meat that will handle being frozen, thawed and then stored in the refrigerator. The best of these is called "irradiated"
(I know this sounds sort of scary but it is safe). Basically the meat is "exposed" to a low level of "safe" radiation that kills micro organisms which could cause the meat to spoil, thus extending the shelf life. More commonly found in your local grocery store is what is called "cryovac". This is vaccum sealed to protect the meat and can double he shelf life of the meat.
I hope this answers your question and did not bore you to much. Please let me know if I can be of further assistance.
