Freezing can save you time when you need it the most by allowing you to prepare your favourite recipes ahead of time so that you can pull them out for a quick and easy meal when the time is right. When a seasonal ingredient is in abundance, whip up a double batch of your favourite recipe and freeze the extra portion to be enjoyed later. Freezing is also a great way to preserve food until you are ready to cook them.
Some examples of meals which work really well for batch cooking and freezing are:
- Casseroles and stews
- Chicken curry
- Chilli con carne
A few important tips to remember:
Package foods well and you’ll keep them tasting and looking good
- Use smaller rigid containers with tight-fitting lids
- Don’t use large containers, as the contents take too long to freeze, meaning a poor quality result
- Keep the sealing edge free of food to ensure a tight seal
- Use freezer-proof bags and freezer wrap for best results
- Press the air out of the bags and seal by twisting and folding back the top part of the bag. Secure with a good quality twist-tie
Storing and defrosting rules
Label food with a name and date you’re more likely to eat it within its ‘freezer life’
It sounds obvious, but if you label food with a name and date you’re more likely to eat it within its ‘freezer life’. You’ll enjoy your meals more, and they’ll be healthier if you eat them when their flavor and texture is at their best.
- Defrost foods that are perishable – meat, poultry, fish and dairy in the refrigerator, not on the work top or in hot water and do not leave at room temperature for more than two hours
- When thawing food in a microwave, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during the thawing process.
- Foods thawed in the microwave should be cooked before refreezing
If you need some more tips contact our Careline.