As I mentioned in the previous article, many first-time freezer cookers are worried that they will make a mistake or ruin a meal. There are several questions I have been asked, and I’d like to answer them for everyone.
What if I want to try a new dish and I am not sure about how it will freeze or turn out when I am ready to serve it?
I have an easy answer for that actually. Something I do often. Prepare the meal for your family one night. Take out a small portion and freeze it. Wait about a week or so, and take it out and heat it up as directed. Now, taste it. If it tastes good, and everything seems ok, it should be just fine. Always trying out items you wish to freeze as freezer meals ahead of time, saves money and time in the long run!
How do I know what will freeze alright?
Well, this is the same answer as the above question. Make it for your family, freeze a portion and then try it about a week later. See how it tastes. Textures and tastes can change in the freezer, however more often than not, it isn’t a very drastic change.
There are a few things that just don’t freeze well period, and to my knowledge nobody has figured out a way to make them work.
- Eggs do not freeze well.
- Fried foods become quite soggy when reheated.
- Sour Cream separates and becomes very watery.
- Mayonnaise separates but seems to be okay if it is mixed with other ingredients.
A few more tips:
- Many things separate when being reheated. Most of the time if you mix them up they are just fine.
- Adding seasoning when you are getting ready to reheat your meal, is best for flavor.
- Vegetables, rice and pastas get mushy after reheating, so adding them raw, just before you freeze the meal, works best.
Please see Freezer Cooking: What If I Ruin It (1) to learn about a mistake I made and how to rectify it.
For more great articles on freezer cooking, please see the freezer cooking section in the frugal living blog or for some excellent recipes to prepare, visit the food blog.