Freezer Cooking Important Information

by Nicole Humphrey | More from this Blogger

20 May 2006 04:25 AM

Before I share some freezer cooking recipes with you, I thought it best to explain some different things about freezer cooking. One of the questions I am asked most often when it comes to freezer cooking, is what freezes and what doesn't. Can I freeze this? The simple fast answer, yes. The longer, more detailed answer, it really just depends.

It depends on several different factors. One factor is what shape the food was in to start with, another is how you wrap and seal it, and another is how long you plan to freeze the meal. Honestly, to get the best results, the shorter it freezes the better. Plan to use these meals within the following month or two. And of course wrapping the food well, and storing it in a freezer safe container is extremely important.

Here is a quick basic list of a few foods that either do not freeze well or should not be frozen at all:

• Cottage Cheese
• Sour Cream
• Cream Cheese
• Milk
• Cream (any kind)
• Pudding
• Butter or Margarine
• Eggs
• Mayonnaise
• Soups
• Dips
• Gravy
• Cooked Shrimp

A few tips to help you with your freezer cooking:

• Use freezer and microwave safe plastic wrap when storing frozen foods you plan to thaw or cook in the microwave.
• When storing your freezer meals, freeze in smaller portions to make make thawing and cooling faster which ensures the best quality.
• Temperature of freezer should be below 0 degrees Fahrenheit. A freezer thermometer should be used to ensure proper temperature.
• If you plan to create a casserole, freeze individual items in "packets" (meat, veggies, cheese) and then place all into one large freezer bag. Label bag with meal, including baking instructions and cooking instructions.
• Remember that freezing does not improve foods, it only keeps them at their original freshness and quality, with some changes over time to texture, taste and consistency. Choose only the best foods to freeze.

A lot of your freezer cooking successes and fiasco's will come from trial and error. If you try to stick to the tips and the foods to avoid above, you will have a better chance at successfully become a freezer cooking chef!

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Learn more about Nicole Humphrey

Nicole Humphrey is a freelance writer, consultant for CTMH and a Sr. Blogger for families.com. She resides in St. Charles, Missouri with Mike and their five children and two furbabies.

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