Comments on: Cook Now, Freeze For Later

By: Cookie Rocklin

Cookie Rocklin — Thu, 04 Mar 2010 14:22:52 +0000

I have been making and freezing chicken stock for years, filling all my empty jars of various sizes. Love the idea of muffin tins. Thanks

By: Jan

Jan — Thu, 04 Mar 2010 02:59:42 +0000

cookies will freeze wonderfully if you just let them cool and as soon as they are cool pop them into freezer zip lock bags. When you take them out they taste like fresh baked!

By: Mary

Mary — Thu, 04 Mar 2010 00:50:41 +0000

Freezing for the future is the best way to go. Also as Angie mentioned pull your freezer meal out first, that way you will eat less. I love to bake but get tired of having too much at one time. Now I will make all the doughs and dish out half to freeze and use later, added benefit I do not eat as many cookies due to over abundance supply.

By: Angie

Angie — Wed, 03 Mar 2010 19:16:28 +0000

These are all great tips:

One thing to mention is that if you plan to freeze leftovers, take out what you want to freeze FIRST, then serve your family….it make the leftovers more appealing than the overcooked 'bottom of the pot'…something I learned when my husband was working out of town, he was able to come home ont he weekends and bring back home cooking…

By: Kimberly

Kimberly — Wed, 03 Mar 2010 18:03:00 +0000

Great article and timely too as I was just wondering a few days ago about freezing cookie dough in "cookie form". I found the comments very helpful too. Lisi-thanks for the tips.

By: Joan Trueman

Joan Trueman — Mon, 18 May 2009 13:40:55 +0000

Blueberries, Strawberries, Raspberries all abundant in
the summer and freeze great! Use for smoothies, over cereal, whole grain muffins or just micro-wave til tender
to get your antioxidant fix.

By: Lisi

Lisi — Mon, 18 May 2009 03:45:43 +0000

I’ve gotten into the habit of cooking once a week for the entire week. I make 15-20 meals and store them in my regular freezer. My husband and I eat them for lunch or dinner. Some tips:

–Use square “tupperware” containers, not round ones. You can fit more square ones into the freezer.
–Portion out the food into the containers, and let them cool on the counter for 15 minutes or so before putting the lids on. That prevents condensation, which turns to frost.
–Among the dishes that I find freeze well is chicken and rice. You can come up with so many varieties — Spanish, Thai, Japanese, Indian. Just make sure that you add more sauce than usual, because the rice absorbs it.
–Pasta dishes freeze well, too.
–If you make soups, don’t fill the container all the way — when liquids freeze they expand.
– Keep a roll of masking tape and a Sharpie handy in the kitchen to label the containers. Attach the tape to the containers before you put the hot food in, otherwise it won’t stick.

By: Gaby

Gaby — Fri, 15 May 2009 04:51:52 +0000

The information for the frozen foods did help a lot very useful, I used to defrost outside the fridge but I will no longer do that. Thanks, and all the freezer tips are great had no idea u could freeze all those types of food now I’m looking 4ward to save money!! Thank You

By: Kim Ripley

Kim Ripley — Thu, 14 May 2009 04:55:30 +0000

I find fresh bell peppers (especially non-grren colors) very expensive in the winter months, so I buy them often in the summer and freeze them. I clean, core, and slice them. I put them in a single layer on a plate or cookie sheet lined with waxed paper, then into the freezer. I transfer them to zipper bags when they’re frozen.

By: lacrecia davis

lacrecia davis — Thu, 14 May 2009 01:53:53 +0000

thanks & God bless