Instead of grilling meat just before I am about to eat it, I often grill large amounts of steaks and chicken breasts, freeze them and reheat one when I am about to eat.
Is this okay, or will it destroy the protein structure?
What about if I were to cook it, freeze it, reheat it a week later then eat half and leave the other half in the fridge. Would it still be alright if I reheated this half again the next day?
What about if I were to cook it, freeze it, reheat it a week later then eat half and leave the other half in the fridge. Would it still be alright if I reheated this half again the next day?