How to freeze pre cooked food?

prophecy_grrl

Having just done a mammoth shop at Tesco I have started cooking up some meals ready to freeze ***pats self on back for being so organised***

However, I have encountered a small problem. I have never really done any home cooking before, much less home freezing, and am in a bit of a pickle as to how to freeze what I've made (if in fact it can be frozen - hope so or will be like the side of a house after trying to eat it all :rotfl: )

I have made vats of beef curry, lamb casserole, lentil soup and bolognese sauce. I'm hoping to decant all into some pre-LBM plastic takeaway boxes and chuck in the frezzer.

I am also about to make a lasagne - can I freeze this? If so do I freeze after cooking? Do I freeze it in the dish I cook it in?

Sorry to be so rubbish - like I said, I'm a total newbie to this cooking malarky (though DH seems to be v. impressed by my newly found domestic goddess-ness).

Would be really grateful for any guidance/help - Thanks

oldandhappy

My Late Dad having taken over the Kitchen on his retirement...he use to cook in 2 lots....lasagne and stewed steak for stews and pies also mince for spag boli or Shepherds Pie. I would think one of the dishes would have be served that Day but he would freeze the rest and never had problem with reheating the food. The lasagne would have been frozen completed whilst the others above would be just the meat frozen and the dished completed with fresh ingrediants as needed. I regularly cook and freeze stewing steak in batches to cut down on preparation/time..works out really well..Mrs Happy

prophecy_grrl

Thanks Mrs Happy - Will be freezing the lasagne after it's done

mattogier

When making job lots - and I have 8 to feed every day - so that may "favourites" don't all end up in the deep freeze I line the required bowl with a food bag, or dish with a Teflon sheet before filling with food and freezing.

The food can then be removed from the bowl / dish when solid and sealed, the bowl returned to general service and then re-used to re-heat/defrost the food as required.

Just be sure you get any pre cooked meals "piping hot" before eating - 82 deg Celsius if you have a thermometer or bubbling throughout if not!

TKP_3

I overcook a lot of meals for freezing. I fully cook the meal, then divide into portion sizes (e.g. lasagne into how much we need for each meal).
I put into freezer bags and seal well (to prevent freezer burn)
Label EVERYTHING with what it is and the portion size (e.g. Lasgane x2 means enough lasagne for 2 of us), then freeze.

When I want to eat it, I take it out in the morning and allow it to defrost completely. I then microwave until piping hot just before serving.
Never had a problem.

I freeze all the things you list xxx

tawnyowls

All these can be frozen - easiest to freeze in portion sizes (which takeaway boxes are usually ideal for). Most of them I cook directly from frozen, but I thaw lasagne before reheating as otherwise it tends to get a bit rubbery and the outside's burning while the middle's frozen. If you can get the foil takeaway cartons, they're useful to heat lasagne from frozen in the oven.

prophecy_grrl

Thanks for all your tips - I have now frozen 8 servings of lamb casserole, 6 servings of beef curry, 6 servings of lentil stew, 4 servings of bolognese sauce and 2 servings of lasagne.

Hopefully this will go someway to helping me with the January Grocery Challenge