What foods do you freeze?

Sunshine78

Hi everyone,

I am newly returned to using the forums as we are trying to become debt free asap!
We have a very tight budget for food and I think I could make the budget work even better if I was more confident in cooking things that can be defrosted heated back up and eaten safely without killing us :eek: lol. I saw a post on here yesterday where someone said they had frozen rice and just put it in the microwave to reheat it, I thought rice was one of the dodgy foods to cook, freeze and reheat... so it got me wondering what other foods am I missing out on (ie not buying in bulk and cooking, freezing etc) that could help with eating better and saving money?

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dlusman

Freezing cooked rice is only a problem if it has been left at room temperature for too long. Once cooked , cool it and freeze as quickly as possible.

Smodlet

Batch cooking is a really good idea and there are loads of recipes on the old style money saving board.

If you buy meat when it is on offer, you can make large quantities and putting loads of veg in makes it go further and taste better, imho. Beef stew, mince/chilli, chicken casserole/mediterranean chicken type stuff all freezes very well in individual portions. Takeaway containers are great for this. Just remember to chill your efforts as quickly as you can but not in the fridge as you'll warm up what's already in there, which may cause it to go off.

Transfer the food into pyrex/heat resistant bowls and allow to cool naturally, ideally on cooling racks. When tepid, standing the bowls in trays of water will speed up the cooling process. Don't stand hot bowls in cold water as they could crack.

When cold, put the bowls in the fridge to chill overnight, then freeze the next day. Take out portions 24 hours before you want to use them and defrost them slowly in the fridge. When re-heating, ensure the food is piping hot before serving: Bring to the boil then simmer for about 20 minutes, stirring occasionally. Result: Ready meals you made yourself, no wondering what is in them.

Don't freeze shepherds/cottage pie, though as mashed potato does not freeze well. Make the mash fresh every time for the best results. HTH.

P.S. We freeze sliced bread, too and just prise off the required amount of slices as it keeps far longer this way.

redfox

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determined_new_ms

I freeze most things, not individual yogurts though - not sure why as freeze starter for making my own yogurt. Generally if packaging says don't freeze I don't cos I think it means it's already been frozen. I always freeze lo pesto/sauces. For years was always throwing out 1/2 used jars until I Googled and they can be frozen. I don't freeze sour cream, I think you can but it stays good for several weeks after opening so no need. Always freeze bread and milk. Ginger always peel and cut into inch slices and then freeze so I can get it out as needed. Most veg some I blanch but as I'll use with 2 months most I don't. Spinach always goes straight in the freezer and get out as needed. Eggs beat and frozen into 2 egg portions to add to cakes if gone past use by date and I'm not going to use. As I say almost everything!

suki1964

If freezing rice then cool it immediately by running under cold water

I freeze anything and everything that doesn't have a high water content- IE courgettes, marrow, cue, lettuce, bean sprouts etc

Linda32

Now I find that courgettes actually freeze fine. Granted there is rather a lot of water comes out when you cut them but they do have enough 'bite' left to use in mince type recipes.

I also use them on naan bread pizza, cut into chunks and they are fine.

Besides courgettes I freeze bread rolls, sliced bread, croissants, shop bought pancakes, the half of a tin of whatever, if I haven't used the whole tin. Not fish or cooked meat though.
Bacon, multi packs of pork steaks, cooked chicken, stew, bolognese, sausage, pastry. Everything apart from what Suki said

Regarding food safety, obviously bread based products will be fine. Freezing just stops them going stale before you can use them.

Everything else, you defrost in the fridge starting the night before you want it. Then either cook as you normally would, say in my case the pork steaks. Or if it is something that is ready made like the Bolognese, I re-heat at gas mark 6 for 30 minutes by which time its bubbling hot.

I've never frozen rice because there is a risk and because it is so cheap and quick to make a batch up anyway.

Another point on food safety, say chicken, cook once, freeze once, re-heat once. Stick to this and you will be fine, and don't forget it whilst its cooling down and leave it out all night. :rotfl:

rosie383

I'm pretty sure that on a recent 'Trust Me I'm a Doctor', or maybe 'Eat Well', that they said that apart from rice (which should only ever be reheated once), anything else can be reheated multiple times as long as it is heated until piping hot.
Can anyone back me up on this? I'm more than happy to be proved wrong too as I don't quite trust my brain sometimes!

rosie383

Okay, not strictly freezing but I'm happy to say that I was remembering correctly.
http://www.bbc.co.uk/news/magazine-35234184

melanzana

@Smodlet.

For me, mash freezes brilliantly. Trick I think is not to use any milk when mashing. I just use a bit of real butter and mash away then freeze it in scoops. So easy and so convenient.

Par roasted potatoes are good too. You can see a spud thing going on here!

Soups aswell, I use a ziploc bags for this.

Butter (make small portions from the block), cheese (It gets crumbly when defrosted), but great for toppings and toasties. And milk too.

Sandwiches....yes. When I was working I made them up on a Sunday evening for the week. Godsend.

I'm sure I will think of more, but I ain't opening the freezer tonight to check!

My freezer education has resulted in a HUGE reduction in waste which is a good thing.

Linda32

I forgot about cheese. I buy the ready grated for pasta bake and pizza. I know I can grate my own but the "grating" are very thin compared to ready grated and it uses rather a large piece to get a reasonable amount.

I freeze in 100 gram portions which is suitable for pasta bake or two pizzas.