Freezing for a newbie

skysky69

I am also quite a newbie at the freezing game and sometimes wonder whether I am doing the right things!

My question is - how long after you have cooked something up do you leave it before putting it in the fridge or the freezer. Do you put it in the fridge when it is warm, or leave it in the saucepan to cool to room temperature and then straight into the freezer? I forgot about the spag bol I made the other night and it had been sat in the saucepan for about 2 hours and had gone cold. I threw it away in the end as I wasn't sure whether it was supposed to have gone into the fridge or something within 30 minutes?

Pink.

skysky69 wrote: »

I am also quite a newbie at the freezing game and sometimes wonder whether I am doing the right things!

My question is - how long after you have cooked something up do you leave it before putting it in the fridge or the freezer. Do you put it in the fridge when it is warm, or leave it in the saucepan to cool to room temperature and then straight into the freezer? I forgot about the spag bol I made the other night and it had been sat in the saucepan for about 2 hours and had gone cold. I threw it away in the end as I wasn't sure whether it was supposed to have gone into the fridge or something within 30 minutes?

Hi skysky,

From memory, ideally food needs to be cooled within 90 minutes from being hot to being refrigerated or frozen. It should never be put into the fridge while it's still warm. Saying that I have sometimes forgotten to do it in this time and haven't had any problems.

There is some information on chilling food from the Food Standards Agency here.

Pink

Ticklemouse

RE freezing veggies - some are better blanched as this process stops some sort of chemical process that still takes place even when deep frozen.

Things like sliced mushrooms and pre-chopped onions, I don't blanch - I just lay them on a baking tray and freeze and then scoop into a bag for long term storage and use as needed. I have chopped and frozen peppers successfully, as well as courgettes. I think it's cauliflower that needs to be blanched - I remember the smell from the unblanced cauli - it all got binned I'm afraid . Best bet is to google the veg you want to freeze, just to check.

Fruit - I usually just either freeze as it - eg berries or chop and freeze, such as rhubarb. If in doubt, give it a go and see.

As for knowing when to freeze and is it safe to do so - I think people are too worried. I'm afraid it's a sign of the times that people aren't being taught about food, thus we have lots of questions about how to freeze food or is it safe to eat x,y or z. This is not a go at anyone - if you don't know, then you need to ask - it just shows that whole generations are growing up not knowing basics about food, storage and preparation.

2 hours is fine for bol sauce in normal circumstances. I have left food for longer than that before freezing. As long as it's cold before it goes into the fridge or freezer or it will defrost/warm up whatever is in there, which isn't good.

Ladygrim

Ticklemouse wrote: »

As for knowing when to freeze and is it safe to do so - I think people are too worried. I'm afraid it's a sign of the times that people aren't being taught about food, thus we have lots of questions about how to freeze food or is it safe to eat x,y or z. This is not a go at anyone - if you don't know, then you need to ask - it just shows that whole generations are growing up not knowing basics about food, storage and preparation.

I agree Tickelmouse. I really wish now that my school had taught us more about food. All I ever learned was how to make flapjacks (one lesson) and sew a circle skirt!! So much for home economics!!!

Thanks for the advice. It will really help!

LG