I cooked some chilled soy mince to use in a sauce - but I wanted to add it at the end, so I put it back in the refrigerator whilst the rest of the sauce cooked.
A couple of hours later I was ready to add it - added it to the sauce, all good. But now I'd like to freeze the sauce. Is this likely to be safe? I'm struggling to find anything that covers anything very similar to what I describe above.