Freezing - Tips and Quick Questions thread

I always make double quantities of crumble mix. Put it in a zip lock bag and freeze,when its frozen shake and "bash" it so its free flow and use direct from packet onto your pud.

Wrap it well in cling film, tin foil or freezer bag. I usually try to use it within three months but don't always manage it. To defrost, pop it onto a baking tray and leave it at room temperature. It can be a little bit soggy so I pop it into a warm oven for about 10 mins to crisp up the outside again for that fresh baked taste.

I'll add this to our quick questions on freezing thread later.

Pink

It's easier,when freezing cakes or tea loaves,to cut it in slices first.That means that you don't have to defrost the whole thing if all you want is a few slices.

You can cook them any way you like and then freeze, eg curry

Ditto that - you can't re-freeze raw meat, but once cooked you can freeze it for later use. Either cook in a sauce or cook it as-is and freeze to use in a meal another time. Don't overcook it the first time, you want it very slightly rare so when you re-heat it, hopefully it won't be dry. Make sure that when you re-heat it you get it properly hot all the way through.