Thursday, September 23, 2010

How To - What Foods Work Well for Freezer Meals

Good Morning Friends!

First off before I get going with my subject, I want to let you know I've had a couple of questions about making freezer meals.  I'll be answering them all together in a future post.  I figure there may be several of you who have the same questions. 

If any of you have freezer meal questions, either e-mail them to me or post them as a comment and I'll add them to the list.

Ok.......When looking through your recipes and deciding which ones you would like to double, triple etc. and then freeze, here are some things to think about when selecting the recipes.

Meats bread rice and beans all freeze well.

Butter works better than margarine in freezing.

Porous foods absorb flavors of other ingredients which is why sometimes leftovers taste better the second day.

Lettuce, cabbage, radishes, and cucumbers become mushy although they can be used to make a broth.

Mayonnaise and sour cream tend to separate.

Meringues can become tough.

Gelatin can lose water.

Crumb toppings tend to become soggy.  Often they can be added during the reheating of a frozen dish.

The more moist a recipe is, the better it freezes.

Always test a recipe for freezing before you triple or quadruple it.  Make two of your recipe.  Eat one tonight and freeze the other.  Then in a week or so, try your frozen dish.  Some spices can lose their flavor and some can become stronger during freezing.  If it tastes well after reheating, then add it to your menu.  You don't want to make multiple of a recipe if you find it doesn't freeze well or you don't care for the taste after it has been frozen.

Happy Homemaking and I hope you will soon give freezer batch cooking a try!
Nancy

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