Freezing stuff

Katinkka

Could anyone help me with how to freeze things I have cooked? I'm not sure what containers to use and how do I defrost it and cook it when I want it? I have seen 'freezer to microwave' tubs but what if I want to cook it in the oven? Can I freeze things in my dishes?

THanks for anyones help.

Magentasue

I use pyrex dishes and old ice cream cartons for most things.

*For pasties, pies etc, I freeze in the tin or on the tray and then take them out when they're in solid and freeze in bags.

*Things like lasagne can be frozen in a dish lined with foil. When solid, lift out and wrap.

* I have some of those freezer to microwave tubs for leftover stew etc - OH takes them to work. No, you can't put them in the oven. If you wanted to do that, you'd have to let it defrost a bit and tip it out.

* If I freeze sauce type things in bags, I stand the bag in square plastic box so it freezes in that shape - easier to stack them in the freezer.

* Most things defrost for the evening if you take them out in the morning. Pies, quiches etc can be cooked from frozen. I turn the oven down after 10 mins or so so it cooks for longer to heat right through.

* Personal preference but I prefer pastry and pizza meals frozen uncooked.

HTH!

Katinkka

So I could freeze a lasagne in the dish I cooked it in and then when I want it, let it defrost a bit and then cook? IS it OK to fully cook it before freezing?

Thanks so much. ITs a big help.

Magentasue

Yes, my pyrex dishes go from freezer to microwave but I always defrost first. I make the layers for lasagne, make it up and freeze. When it goes in the oven I put grated cheese (and breadcrumbs if I have bread to use up) on the top and put in the oven. I wouldn't oven cook it before I froze it unless I was going to just heat it up in a microwave. Which I don't!

Galtizz

Wilkos and Tescos do foil trays that you can freeze and cook things in.

I did a big cook and freeze recently and didn't have enough pots so I bought some of these and they've been really good.

As Mag says you can line a pyrex/ pot dish with tin foil then add the filling then freeze then remove from the dish and leave in the freezer wrapped in foil, then you get your pot back.

For Lasagnes I usually cook the filling on the hob then layer and put the white sauce on then I freeze it, I then cook it in the oven for 30 - 40 mins as normal. I have cooked both from frozen and defrosting first, If cooking from frozen leave the foil on the top for the first 1/2 hour and cook for more like 45mins - 1 hour.

For flans/ quiches (or other egg based things) I cook the whole thing otherwise the egg will separate. I cook either from frozen or defrost first but I leave the foil on the top for a while otherwise the top burns.

The important thing to remember is meat can only be frozen 2, once when it is raw and once when it has been cooked so don't put leftovers back in the freezer.

Also, I would make sure anything dodgy like chicken is fully defrosted before cooking, I wouldn't cook it from frozen.

HTH

flea72

i dont tend to freeze stuff in foil, as it means you cant put it straight in the mircowave - i tend to cook food, then take it out of the dish (the china lasagne dishes tend to crack in the freezer) then wrap in greaseproof paper - that way i have the option to re-heat in the oven or zapp in the micro

i also freezer alot of stuff in old marg tubs, but i wouldnt put these in the microwave, as although they dont tend to melt, they do give off a plastic smell

pyrex really is the best tho, as you can put it straight in the oven/micro from the freezer

i occasionally use the foil tins (poundland is good for these), but they tend to need throwing away after one use, so arent that economical

so tupperware and pyrex are my reommendations really

Luis

One of the best things I have for freezing bulk batches is those plastic lidded tubs that chinese takeaways come in. They are portion sized, freezer and microwave proof, they wash well, and are free!

Curry_Queen

Luis wrote:

One of the best things I have for freezing bulk batches is those plastic lidded tubs that chinese takeaways come in. They are portion sized, freezer and microwave proof, they wash well, and are free!

Those are the ones I use too as luckily one of the local Chinese's here uses those instead of the foil ones

Since I stopped buying take-aways though I'm running a bit low on them so have been lining them with freezer bags and once frozen removing the tub to use again

Trow

Luis wrote:

One of the best things I have for freezing bulk batches is those plastic lidded tubs that chinese takeaways come in. They are portion sized, freezer and microwave proof, they wash well, and are free!

I think you'll find that not the case....

Debt_Free_Chick

I use

Pyrex
Oven to tableware
Tin foil takeaway style containers
Tupperware
Margarine tubs
Double/Single cream containers (great for soup or stock)
Freezer bags
Freezer tissue paper

Lakeland is good for this stuff.

Curry_Queen

Trow wrote:

I think you'll find that not the case....

What's not the case?