super cooking tips, beginners guide for o/s

WelshWoofer

Can i just check I've got something right?
If I buy a bag of prechopped cabbage or runner beans I can just use what I need to and then just put the rest in the freezer?
When I need them do I need to defrost them or can I use from frozen?
Thanks!

cutestkids

I always grate cheese as soon as I get it home and store it in a plastic container, it lasts much longer as it does further on sandwiches etc when it is grated than it does when sliced.
It also means that you do not have to grate everytime you need some for sauces etc.

babyshoes

WelshWoofer wrote: »

Can i just check I've got something right?
If I buy a bag of prechopped cabbage or runner beans I can just use what I need to and then just put the rest in the freezer?
When I need them do I need to defrost them or can I use from frozen?
Thanks!

Yep, pretty much! Some people say you should blanch veg (put it in boiling water for a short time - kills germs on the surface of the food, I think), but I've never bothered.

Most of them can then be cooked from frozen, just check that whatever you are cooking is hot in the middle before you serve it.

camNolliesMUMMY

WelshWoofer wrote: »

Can i just check I've got something right?
If I buy a bag of prechopped cabbage or runner beans I can just use what I need to and then just put the rest in the freezer?
When I need them do I need to defrost them or can I use from frozen?
Thanks!

Would be fine to cook from frozen, I wouldn't see a problem with it.
I try and save whatever I can by using my freezer

What helps me is what I see frozen at the supermarkets

feefeelalabelle

wow, its been a mad few days..........im back !:j

i cant believe how many tips you guys have already given, you guys have inspired me......i waste sooooo much its ridiculas and un necessary. Next week im going to put a day aside and do some batch cooking so it can go in the freezer in portions so im not always rushing around like a headless chick chick !:o

jackieO and camNolliesMUMMY, i deffinatly agree with what your saying about freezing but it all sepmt like alot of faff with having to peel, chop, blanch ect ect, but it seems like you guys are saying it should be fine not to blanch them,sounds good to me. Do you find that you have to cook things for alot longer witht hem being frozen?

Callie22 ive seen it a few times about bulking out with lentils and oats but have never had anyone say, how much, when ect ect
could you tell me what kind of oats i would use for a spag bol please (i have normal porrige oats) also at what point would i add them in ?

im going to carry on reading the thread now, thanks sooo much you guys, its really appreciated, im sick of wasting a fortune on food every week for it to go in the bin !xxxx

rising_from_the_ashes

The other great thing I find is that if you've done a huge pot of whatever (spag bol sauce, chilli, mince etc etc) and freeze them in portions is that you can then cook these straight from frozen too - perfect for when you get in from work and can't be bothered to cook a "proper" meal (singleton with medical issues so don't always have the motivation since it's just me ......).

Run the frozen tub (ready meal / takeaway tubs are great if you have any or keep used margarine ones or failing that they have them in £shops) under hot tap water to loosen off, stick in a pan and put a tiny bit of water on, stick a lid on and put on the lowest heat. Stir occasionally.

By the time your rice / pasta is cooked, it should all be ready - ensure piping hot before eating .... HTH

feefeelalabelle

so is it ok to cook it from frozen then? i got told once that unless you buy it frozen you cant cook it from frozen..........if that makes any sense at all lol x

Bitsy_Beans

feefeelalabelle wrote: »

so is it ok to cook it from frozen then? i got told once that unless you buy it frozen you cant cook it from frozen..........if that makes any sense at all lol x

I've not heard that before. I cook stuff from scratch, freeze, defrost and reheat. The only thing you need to make sure is that all the food is piping hot and I mean piping hot before eating.

feefeelalabelle

i havnt heard of it either, im just going on what rising from the ashes just put, i hope they are right xxxxxx

i need help lol

supki

i save the end bits of the bread and make it into breadcrumbs to add to mince etc to bulk it our. i also save the little bits of left over wine in ice cube trays for when you need a little wine in ur recipes. i save the cheese rind when i buy granapadano and add it to soups. makes it lovely and thick and gooey. i also always freeze left over fruit including seedless grapes and add them to icecream. i save all the leftover veg from sunday roast and blitz it and use it to make veg muffins......im drawing a blank now. but as and when i remember i will post more things i do. hope this helps someone else.