Freezing, defrosting, cooking.

vanilla

I really enjoy cooking for the family and really like the idea of cooking to much and then freezing for a later time.

Problem is i don't know much about freezing, can i freezing anything and in what kind of containers as some i've just bought say not to use for tomato based foods .

How long can i keep the food froze for before it is to late to eat? and then should i defrost everything first before cooking or can i cook from frozen?and how will i know what temp to put it at and for how long????

I'm sorry for all these questions and i'm sure they sound stupid but i have never frozen home made food before, but it is about time i started as my hubby loves to say at night oh i'd love a pizza now and then it ends up a takeaway which costs a fortune.

Any tips/advice would be brillant.

liz545

You can freeze tomato based foods - in fact tomato pasta sauce is a great place to start as it's easy to make and use. It probably says not for tomato based foods on the tupperware as it will likely stain them red. Buy a 10 pack of disposable plastic tubs (like you get takeaways in) and make a batch for the freezer! Aim to use frozen foods within 6 months, it'll taste best that way and you won't lose stuff in the bottom of the freezer! If you make something like a cottage pie you can re-heat from frozen (30-45 mins in a hot oven) but raw meat should be defrosted thoroughly before cooking. Crucially, label stuff with indelible pens/proper labels with details of what it is, when you made it, and any important cooking information - nothing worse than defrosting what you thought was cottage pie and finding it's apple crumble!

vanilla

Thanks liz545 for the quick reply, now this will sound silly but would 200degrees be hot enough??

davetaylor

I'm really interested in this thread also as I never feel sure about the correct way of reheating frozen food.

Here is another question to add to the mix. is there any foods that you should NEVER freeze?

Dave

Pink.

Hi vanilla,

I think most things are best used within a couple of months of freezing but food won't go off in the freezer if you leave it for longer, however it can get freezer burn and the quality can deteriorate.

To be on the safe side, I usually defrost food before heating and then I just reheat in the normal way. Saying that, I've found that garlic bread and roast potatoes are better cooked from frozen.

These older threads might help:

What foods can/can't you freeze?

Freezer containers (merged threads)

Pink

Churchmouse

davetaylor wrote: »

I'm really interested in this thread also as I never feel sure about the correct way of reheating frozen food.

Here is another question to add to the mix. is there any foods that you should NEVER freeze?

Dave

Well I'm not aware of foods that *shouldn't* be frozen but there are many for which the results are so disappointing it's best not to. Anything with a high water content will lose texture on defrosting. Sometimes this won't matter, but a lettuce eg will turn to black/green slime, yuk!!! Tomatoes frozen, as is, will not defrost suitable for use raw, but would be fine to cook with. Or am I teaching my grandmother to suck eggs:rotfl:

vanilla

Will go and see if tesco's have any containers tomorrow.

I think i'm just afraid of the reheating incase i poision everyone, i did look through a few web sites that suggested a hot oven is 300degress but surly that would burn the outside and leave the inside cold, or it would burn the whole thing .

Tyhanks everyone for the advice

davetaylor

Thanks for the reply. What exactly is 'freezer burn'? I've just taken some sealed packs of uncooked frozen mince from my freezer and the packs were full of white ice. Is that normal and safe?

Dave

morwenna

davetaylor wrote: »

Thanks for the reply. What exactly is 'freezer burn'? I've just taken some sealed packs of uncooked frozen mince from my freezer and the packs were full of white ice. Is that normal and safe?

Dave

Freezer burn happens when water has evaporated from the food, when defrosted, it looks like "burn" marks. This doesn't make the food unsafe, it's just dried out. This happens at any temp and even if the food is sealed in a packet. I find it happens soonest with chicken, for some reason. Your mince should be fine, unless you have stored it for a very long time!!

edonhill

I've often wondered if I should leave the food to cool after cooking before putting it in freezer, or if I should put it straight into the storage container and then immediately into the freezer whilst it's still warm - could anyone advise please?

vanilla

I think it is suppose to cool down a bit first to near room temp.