Freezing - Tips and Quick Questions thread

billieboy_2

Wee_Bargain_Hunter wrote: »

I made too much pasta for lunch so was wondering if I could freeze it for lunches etc? If so, should I heat it up quickly now and add some pesto etc for moisture and then add other stuff after its defrosted? Thanks

Sorry a bit of a late reply;) . Don't see why not, I freeze it all the time with and without sauces. Should think it would be okay to add anything when it's defrosted. HTH (for the future lol).

Aeshna

Hi all, thanks for all the helpful questions and answers on this thread - now I have one of my own!

I've made a bolognese in the slow cooker tonight, some will be for tomorrow's dinner and the rest I want to freeze. What I'm unsure about is how best to cool it right now? I was always told not to put warm food in the fridge, but I don't want to leave it sitting out in the kitchen too long....... can someone let me know what the best thing to do here is?

Thanks

Aeshna x

zippychick

Aeshna wrote: »

Hi all, thanks for all the helpful questions and answers on this thread - now I have one of my own!

I've made a bolognese in the slow cooker tonight, some will be for tomorrow's dinner and the rest I want to freeze. What I'm unsure about is how best to cool it right now? I was always told not to put warm food in the fridge, but I don't want to leave it sitting out in the kitchen too long....... can someone let me know what the best thing to do here is?

Thanks

Aeshna x

I would make sure it is in a separate container (not the warm one its cooked in), and it will cool in no time. I leave the lid on top but loose so steam can get out. Putting in smaller portions, i imagine it would cool quicker (maybe thats rubbish!)

Once cooled, get straight in the freezer, sooner the better (just ensure totally cool)

Aeshna

Thanks zippychick, so it would be best to seperate it into containers and let them sit in the kitchen, covered? What I mean is, I'm right in thinking not to put them in the fridge, yes?! Sorry, I'm a recent real-cooking convert and sometimes I'm impressed with what I know, other times I'm sadly lost!!!!!

Aeshna x

zippychick

Aeshna wrote: »

Thanks zippychick, so it would be best to seperate it into containers and let them sit in the kitchen, covered? What I mean is, I'm right in thinking not to put them in the fridge, yes?! Sorry, I'm a recent real-cooking convert and sometimes I'm impressed with what I know, other times I'm sadly lost!!!!!

Aeshna x

Personally i wouldnt put them in the fridge as you're not supposed to put anything warm in fridge. SO yes, separate containers on kitchen shelf, covered over with lid but not sealed tight. :rolleyes::D Once cooled, seal up tight and freeze straight away. Good luck.

Aeshna

Thanks so much zippychick, your help is much appreciated, I'll try not to be quite so dense with future questions! :rolleyes::D

Aeshna x

JillD_2

Had a look but couldnt find it so here you go in case in helps somone ...

I had a go this week and its ok to freeze beansprouts.

I bought a bag of Asda Smart Price Family Stir Fry. It contained carrot, cabbage and beansprouts. I put the bag in the freezer as it was, didn't split it into portions or anything.

We've used a fair bit of it in cooking this week, just literally shoved a handful of it in with some cooked noodles and cooked for a couple of minutes. You cant tell the difference between it frozen and not.

We used it with the Smart Price 10p noodles and some freozen peas and a dollop of cjilli sauce, it was heaven.
Hope this helps someone,
Jill

billieboy_2

zippychick wrote: »

Personally i wouldnt put them in the fridge as you're not supposed to put anything warm in fridge. SO yes, separate containers on kitchen shelf, covered over with lid but not sealed tight. :rolleyes::D Once cooled, seal up tight and freeze straight away. Good luck.

To cool them quickly you can sit them in a bowl of cold water or leave the lids off completely and put one of those foot net things over to stop flies, etc.

Primrose

I find the quickest way of cooling down foods like Bolognese sauce is to leave it in the big pan in which it's cooked as a greater exposure to air will cool it down more quickly. Alternatively you can pack it into the sealed containers whilst warm, and as long as they're airtight, cool them down in a bowl of cold water. The important thing is to keep a lid on your cooking container while it's cooling to keep out the flies, etc.

zippychick

Right i cookd a chicken on sunday. Last night used the carcass to make soup over night with the slow cooker. Its all cooled etc.

Now if i freeze it, it will then have to defrost and be cookd again for the third time - is this dodgy? Im just b eing paranoid maybe as first time making carcass soup

TIA