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Tuesday, February 16, 2010

Freezer Cooking - Part 2

Thinking about storage.

There are many options for you to use when you were doing freezer cooking. Some are more economical than others in the long term, while some are more economical in the immediate time frame.

Ziploc bags are probably the easiest to use when you're just getting started. You can often get them on sale, and they can be used again and again for dishes that are not greasy or do not have meat. Just try to get as much air as humanly possible out of the bag to minimize freezer burn. When using a freezer bag I like to close it completely except leaving enough room for a drinking straw to go in and I use the straw to suck out the air and then quickly finish closing the bag.

You can also use freezer containers. You can buy them from Tupperware a lot of their items come with a warranty or purchase them inexpensively at places such as Wal-Mart or Target. When purchasing freezer containers, buying one of the large economy packs with a variety of sizes and shapes is a good idea. That way you'll have a container for just about everything.

Some people use aluminum foil. Just be certain that you mark anything wrapped in foil well. Writing with a marker on the foil will usually disappear so writing on marking tape, then applying the tape to the foil is best to make it easy to read.

The Pyrex casseroles are great. You can shop around and find these inexpensively. You'll probably find the most versatile size is the traditional 9 x 11. Just be sure at the size you get will fit in your freezer and will not be more that what you can use at one time once it is thawed and cooked. Keep in mind that he cannot take it from the freezer to the oven, you will need to defrost first – I learned that the hard way!!!.

I like to use a combination of a couple of items. I love love love my Food Saver!! I love using it to freeze casseroles, vegetables, fruit, pasta, rice, and soup. I also like to use recyclable aluminum pans (try getting some from your favorite restaurant) for things like lasagna & meatloaf. I usually put lasagna in the aluminum pan and then in the food saver too.


Megan said...

Here's a helpful tip to save from freezing many pans: line the pan in aluminum foil before you make the dish. Freeze the dish in the lined pan. Once frozen, lift the aluminum foil and then wrap to keep it frozen.

That way you can have the dish preshaped for your pan, just pull it out of the freezer and slip it into your pan and cook. I've done this over and over again for enchiladas as I prefer one pan to cook them in but it wasn't possible to go back in time and get duplicates. I hope this helps!

Sherri said...

Thank you Megan for that tip!!!


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