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The Chillout Room
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<blockquote data-quote="The Frog Meister" data-source="post: 40623" data-attributes="member: 169"><p>m8, DON'T EVER REFREEZE!!!!</p><p></p><p>it damages the tissue and leads to loads of stomach pains!!!!</p><p></p><p>Pix dear, you had food poisoning! The cook well applies to Chicken, pork and any white meat!!!!! ( yes pork is classified white!) and eggs of course.</p><p></p><p>Get you kieves out of the freezer now and cook them in the oven, gas mark 6 or 7 for 25 minutes, then heck them, and grill them if they are cooked through ( just to get them nice and brown!)</p><p></p><p>And before you wonder, yes I am a good cook!</p><p></p><p>Sausages have the fat in them to cook them fully. It is something to do with heat transfers. Since they have the fat ( melted= oil ) then they can cook through out wothout any problems. Chicken doesn;t have this property and therefore you need to be double careful!</p></blockquote><p></p>
[QUOTE="The Frog Meister, post: 40623, member: 169"] m8, DON'T EVER REFREEZE!!!! it damages the tissue and leads to loads of stomach pains!!!! Pix dear, you had food poisoning! The cook well applies to Chicken, pork and any white meat!!!!! ( yes pork is classified white!) and eggs of course. Get you kieves out of the freezer now and cook them in the oven, gas mark 6 or 7 for 25 minutes, then heck them, and grill them if they are cooked through ( just to get them nice and brown!) And before you wonder, yes I am a good cook! Sausages have the fat in them to cook them fully. It is something to do with heat transfers. Since they have the fat ( melted= oil ) then they can cook through out wothout any problems. Chicken doesn;t have this property and therefore you need to be double careful! [/QUOTE]
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