It is important to prepare your food correctly when you are going to freeze it. Here are just a few tips and hints. Feel free to ad more!
- When it comes to bags, save up and buy the good ones. Quality matters.
- Make sure your food has cooled before you put in the freezer.
- There are several ways to store (baggies, casseroles, etc) This season I am going to try a new baggie method. If making a casserole line the dish well with foil. Compile the casserole and freeze for about 30 minutes until firm. You can then take out the casserole, leaving it in foil, and place it in a good quality freezer bag.
- Take out as much air as possible and seal well to avoid freezer burn.
- Soups freeze well in baggies. Once a soup has cooled place a baggie in a bowl so it does not tip over. Fill the baggie and take out as much air as possible. I try to double bag if I can.
- Always label with a date and what is in the package.
- I have found that when freezing chicken it seems to taste better if shredded or whole pieces. Recipes that call for chunks I still shred. In my opinion it tastes just not right if chunks have been frozen.
- Try to consume meals within 3 months.
Tomorrow I will be making a HUGE batch of Chicken Tortilla Soup for dinner. Always have baggies and foul around in case you have extras. Things like soup freeze very well when not cream based. This recipe can be found in the Junior League of Mobile's cookbook, Bay Tables. I will post the recipe tomorrow.
Have a great first of the week and see you later in the week with the Bruno's matchup.
