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You can do this, safely. So long as it's cooked to safe temperature all the way through & then sealed in a bag/box you should be able to avoid freezer burn; which is moisture evaporating off the food due to the atmosphere in a freezer being technically 'dry'. My worry would be overcooking at the reheat, not as a safety issue, just one of texture. Legs &...


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You can freeze cooked chicken. Freezer burn is dehydration...moisture loss in the freezer. Your best protection is good packaging. If you can vacuum seal your packages, that will be your best defense.


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So the challenge in determining what happened is "tough and rubbery" is the universal failure result for cod. It can result from overcooking, from undercooking, and from freezer-burn dehydration, and all three of those are possibilities given your story. However, the detailed description -- that they were good on the ends, but hopelessly chewy in ...


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A partial answer, to narrow down the possibilities. I am pretty sure it's not overbaked. I have had overbaked fish, and while it does get dry, it doesn't get tough and rubbery. Rather, it starts falling apart, and the overall texture is quite chalky. The "puckness" you describe does sound like it lost moisture in some ways, "rubbery as to be ...


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