Freezing ready-made food, storing ready-made food in the refrigerator

[FREEZING]

We have a new section on the forum FREEZING!

Section title in one line, in one word!
In fact, this section assumes:
- post recipes for various blanks for storage in REFRIGERATOR and FREEZER
- conduct conversations, share experiences, ask questions and get answers to them on all aspects of using the refrigerator and freezer, for which there is a separate topic Home freezer - what can be stored in it and how to use it

The following questions are often asked on the forum:

Freezing ready meals

I have already written about this many times. If necessary, or for example, excess cooked food, it can be transferred to containers and put in the freezer.

Thus, I had to do when I left on tours, and an old man remained at home who had problems using a gas stove. Therefore, I gradually "accumulated" plastic jars of 300-500 ml., Filled them with food (I specially prepared an extra portion of porridge or cabbage soup, soup), and put the jars in the freezer, according to the principle of porridge on the left, soups on the right, pancakes in the center, and so on. Further…
You can put in the freezer:
- different soups, cabbage soup, borscht, and others
- milk and water cereals, boiled rice-pasta-pasta,
- main courses, pasta with gravy, meat with a side dish, goulash, and so on,
- pancakes, pancakes, pies, pizzas and other pastries
And so on ... almost all ready-made food!

My mother only needed to take out the right jar (on the right side, on the left, or right, or in the center), put it on the table in the kitchen at night, and by the morning the contents will thaw by itself, then put it in the microwave for heating - you can have breakfast or lunch! Dinner is served!

After defrosting, the taste of food is in no way inferior to freshly prepared food - checked!

I hope these "little tricks" will help you to cope with nutritional problems in difficult situations.

How to store cooked food in the refrigerator.

I learned this "secret" from my daughter

There are times when you need to take a jar of soup with you to work and bring it so that it does not spill over the bag.
Or make a small "stock" of first courses in the fridge, if, for example, you need to go somewhere for a long time, and "infirm" children of the age (and not only) and husbands remain at home. Yes, and just do when you are lazy or have no time to cook often.

How to do it?
As soon as you have prepared (including with meat) fresh soup, fresh cabbage soup, borscht, and so on, and other different first courses - immediately pour the soup hot into a clean jar of any size, close the lid tightly, twist and put the jar on the lid to cool. That is, the principle of food preservation.

After cooling down, turn the jar over and put it in the bag, carry it to work for a snack, all that remains is to open the lid and warm up the soup. If you could not use lunch, the closed jar can stand in the refrigerator for a long time, up to several months.

According to this principle, we put in storage in the refrigerator and soups in large jars, also stored for up to 6 months.
EXCEPTION: pea soups, shelf life up to approx. 2 weeks.

This storage method is only good for a refrigerator or cold cellar.
In an open kitchen, in the country, it will not work like this, if only it is tightly closed with lids for transporting food.

I hope these "little tricks" will help you to cope with nutritional problems in difficult situations.

Gradually, we will collect in this section our COLLECTION of blanks in the freezer and storage of food and blanks in the refrigerator.

Join us! Place your recipes in this section and share your experience

[Tatyana]

Tatyana, very good topic, thanks for the advice, will definitely come in handy.

[Admin]

Admin, I will come to you with a little question Above is a method for storing soup in the refrigerator in a jar. Is it possible to prepare milk porridge in the same way for a week? I’ll go to the dacha with my children, I want to cook food for my husband for the future, but I don’t really want to freeze it, so I’m thinking, maybe in cans?
Also, meatballs in sauce, probably you can?

put the jar on the lid to cool.

oh, but I don’t turn it over, the lid is then made oily from the inside, and sometimes the contents leak out when the can is turned over, with a twisted screw cap, which adheres tightly only after cooling down

I pour it in the heat of the heat, like any canning

I usually twist broths in this way - in 0.3-0.5 jars, a portion for one, a slow cooker for 6.5 liters, the output of the finished broth is about 4-4.5 liters, I pour it out, close it with a warm top, the lids are warmed up, and stay clean

I also cook jellied meat in a slow jelly - half also in jars
pea soup

Added Thursday, 14 Jul 2016, 15:54

I once cooked milk for my mother - cereals, soups, for a couple of weeks

ready-made soups, only without potatoes - potatoes do not like to lie in the broth for a long time, they lose their taste, I make long-term soups with cereals

If you pour very hot soup (or food) into a jar, and immediately under the lid and on the lid, then the lids stick very well and quickly, nothing flows out. And the lid is sucked tight
I close caviar like that, salads with butter, so I know that you can close

[Irsha]

Irsha, Admin, girls, thanks! So I cook then without fear

I cooked meat soup, we dined. Then I poured the cabbage soup into three 750 gram jars. I closed the cans of cabbage soup with screw caps, put them in a 6-liter Shteba, and filled them with water. I put a pressure of 0.7 b on the meat for 15 minutes and closed the valve. At the end of the program, when the valve was unblocked, I took out cans of cabbage soup with canning tongs. I checked the covers, they were closed. She turned the cans from priests to their heads, that is, put them on the lid. As the cans cooled down, I checked the lids, they all retracted. The last can of meat cabbage soup was eaten 5 days after preparation.

Last fall I watched a training on freezing,

Daria Chernenko "We cook once every two weeks"

in short: on a day off, you need to cook food for two weeks and freeze it all. It did not work out. But I just started to cook more portions than necessary and I freeze all the extra portions in small plastic containers one portion at a time. I freeze almost all second courses (I don't like thawed potatoes), baked goods. Now, if suddenly there is no ready-made food, the son of a schoolboy chooses something for lunch in the freezer, in the microwave and it's ready. Also, if she herself is tired or sick, frozen food helps out.

Good Temka,!
I also often freeze the leftovers of second courses, but I didn't really like the potatoes, the pilaf is good, the pies and pizza ...
I didn't like the milk porridge at all after freezing ...

I freeze the pearl barley. But you need to freeze in portions. I usually freeze everything in bags, lay it out thinly so that I can break it off. With pearl barley, such a trick does not work, does not break off.
Although it is possible to freeze with frying - this idea came only now. We must try it out.

I didn't like potatoes very much

, but it goes very well into the dough, so I always cook more

[Tanya]

Good temka, Tanya thanks Subscribed.

Tanyusha-Admin, as always, knows how to bring to the surface the simplest at first glance, but in fact, very important! Thank you

I freeze meat cutlets. I tried freezing raw ones to get them out and bake them. No! I didn't like it, the juice flows out strongly. I tried to get it out and defrost it, then knead it again, also not right. Now I freeze the ready-made baked cutlets. Fine!
I freeze the berries in order to get a handful in winter and cook a little jam, while adding a little sugar. No matter how Tanya-Admin taught me to cook "fried jam" it's so cool! I put a piece of frozen apricot halves in a saucepan with a thick bottom, sprinkle sugar on top and turn on medium heat. The berries melt from below and the sugar caramelizes, so the process gradually goes on and the upper berries melt. Further, if it is liquid, then sprinkle with more sugar and boil until desired.

Eggplant. As you know, they strongly absorb oil, which is undesirable. Therefore, in the fall I cut the bucks, keep them a little in salted water, then lightly carcass with a small amount of vegetable oil and freeze them in portions in disposable containers. In winter, I use it as the basis for all eggplant recipes.

[Tanya-Fanya]

Tanya-Fanya, Tatyana, and eggplants do not become like rags after defrosting? I freeze tomatoes-peppers-peas-beans-carrots-beets - everything is fine. I pierced with eggplants and onions (it became kind of nasty and the smell was strong).

[Anna73]

Anna73of course they are soft. But as rags I don’t know, I’m soft and freeze them.
I don't defrost everything that goes into cooking from the freezer. So, if we cook eggplant caviar in winter, then first I bring all the vegetables to condition (onions, carrots). They are hot, then I add unfrozen eggplants and bell peppers to them.

goes to dough

In the dough, yes, but not very

I freeze meat cutlets. I tried freezing raw ones to get them out and bake them. No! I didn't like it, the juice flows out strongly.

I fry raw frozen. But I put it on a hot frying pan, quickly from both sides to a crust, that is, seal it, and then they reach under the lid ..
We must also try ready-made freezes.

I freeze homemade sausage.

I freeze cutlets only ready-made, I've tried raw ones, but ready-made ones are better: they are juicy and you can't say that from the freezer. I froze, pilaf, boiled buckwheat, cake-cake with cherries of my pastries. I constantly freeze the broth, then take it with me on weekends to the dacha, it is already much easier to cook soup there, I have three grandchildren with me all the time. I want to try boiling and freezing milk porridge today to take with me.

I also freeze almost all ready-made meals out of necessity (dad doesn't cook himself, but I have to leave). Tanya-Admin gave the idea, thank her very much for that. I freeze the rest of the roll, already cut into pieces, then into an omelette or a quick pie. And rye bread is cut in portions into bags and also in the freezer. It's easier to defrost as much as necessary in the microwave.
Leftover tomato sauces in silicone molds, then put in a bag and do not forget to sign.

Do not forget to sign !!!! Required.

I have been freezing the bread for a long time, I forgot once for a month, when I thawed it was almost like freshly baked, but not hot. Now I want to try freezing ready-made dishes, thanks to Admin (Tatiana)

[Natalia]

Natalia, freezing bread is not only convenient, but also useful! When frozen, the index of its absorption in the body significantly decreases in bread, and if after defrosting the bread is dried in a toaster, then this index from the initial one decreases by almost 2 times.

[Ilmirushka]

IlmirushkaThank you, I didn't know

But tell me, if the corn is boiled for a couple, vacuumized and in the freezer, this method has the right to exist?

what a good topic.

[Anya]

Anya, this is a very important thing for those who love bread, but do not want to gain excess weight

[Ilmirushka]

IlmirushkaThank you, I didn't know

+1

this is a very important thing for those who love bread, but do not want to gain excess weight

Just for me, but I didn't know either, although I do it. Girls, can you freeze a watermelon? Otherwise, it will disappear from me.

Girls, can you freeze a watermelon? Otherwise, it will disappear from me.

It seems to me that then he will lose all his taste properties.
better make a punch, for example

[natushka]

natushka, I froze the watermelon, laid out the pulp in a silicone mold, in squares) the flight is excellent! And it tastes too! Unless, of course, the watermelon is originally ripe! And the melon also, there are leftovers not to throw away) try. Taste and color ..

[natushka]

natushka, Tatiana-Admin has a recipe for watermelon sauce, look: Watermelon sauce.
Well, dry - it also works: Dried watermelon made easy!

[Admin]

Admin Tanya, how do the potatoes behave in the soup after defrosting?

Behaves very well. It was not raw, it was laid, the starch in it was already cooked during heat treatment. And then she's in a compartment with the broth, soaked in it.

From ready-made dishes, she froze meat and fish cutlets, stuffed pancakes, broths, boiled rice, buckwheat. I cook a lot of beans at once to freeze a part. Very good freezing tolerance for butter and cottage cheese. She made cheese cakes from defrosted cottage cheese and casserole. When there is no time, I can immediately overcook a lot of carrots with onions, use some of them, and freeze the rest. Only everything must be hermetically packed so that the products do not accumulate odors.

I can overcook a lot of carrots with onions at once,

It is more practical to prepare such a blank

Preparations of vegetables and meat for soups, porridge in a slow cooker and a soup cooker (Admin)

Thank you for the wonderful blank recipe. For me, it is more practical to freeze separately - separately tomatoes, separately peppers, herbs and the frying itself, because the dosage is different for different dishes. Moreover, as always, there is not enough space in freezers.

[Admin]

Admin Tanya, thank you very much for your help
And I also want to thank all the girls for sharing their experience! Your tips are very helpful!

[Natasha]

Natasha, to your health!

[Tatyana]

Tatyana, Admin, thanks for the topic!
Tanya, help me please, I think I saw you, but I can't find how to freeze ginger? I bought one, rather large, I thought I would drink tea, but something doesn’t work yet, I look at him and he looks at me and we don’t arouse sympathy from the dredge !!!
I froze the cake with condensed milk cream + butter, there was a large portion, I realized that we could not overcome it, I immediately cut it into portions and finished it in a plastic container for 2 weeks. The main thing is to be in sight!
I will share my experiments, I immediately bake a full baking sheet of eggplant and pepper, I clean it, and I carefully put whole ones in disposable containers of 2-3 eggplants, 2-3 peppers in slices, then, as necessary, I take out and make caviar, with freshly chopped onions and mayonnaise or oil.
Recently I made a large portion of national team caviar, zucchini, eggplants, onions, carrots, peppers. I twisted everything with a mixer, it turned out like mashed potatoes. I put half in a container in the freezer, today I defrosted and refilled the pasta, it tastes like fresh.

Girls, please share your experience: is it worth freezing stewed cabbage? and then use it as a filling of pies? from the cabbage rolls there was a cooked head of cabbage, I put it out so as not to throw it away, but it turned out a lot

is it worth freezing stewed cabbage?

frost, normul, freeze with a thin layer to melt faster

I froze everything, including stewed cabbage

[eye]

eye, Tatyana, I very successfully freeze stewed cabbage in silicone cubes under 125 ml whiskey. If the carcass is in Shtebe, then the cabbage turns out to be a little watery, and if in the traditional way in a pan, then the most wonderful option. Stewed cabbage with the addition of ground coriander in the dust is especially tasty (especially for cabbage I buy this in packs, do not grind it so finely in a mortar)

and here is the stewed cabbage cube (cooked in a pan)



These packs of ground coriander are specially bought for stewed cabbage, spicy sour-sweet apple sauces for meat and also for fish soups.



And here is already a thawed portion of stewed cabbage, specially raked the middle with a spoon, in order to show that there is no water when defrosting cabbage, if it is stewed in a pan.



Defrosted stewed cabbage tastes like nothing and no different from freshly cooked cabbage.

[Irina]

Irina, Alevtina, thanks for prompting and supporting, now I will freeze with peace of mind!
Alevtina, stewed cabbage in a cast-iron pan, she was whole. We also love coriander for cabbage, and for meat, and also necessarily nutmeg, a little cinnamon, well, lavrushka with black pepper and caraway seeds.

Girls, and when is ready food vacuumized, right after cooking (hot) or already cooled down?

Manya, I'm vacuuming the cooled one)

[Svetlana]

Svetlana, and then you keep it for a long time? Will you lie for a week in the zero chamber of the refrigerator? (cooked without nitrite)

Will lie down! Will lie even longer

Man, I vacuum and freeze. Once I gave my daughter my ham on a trip, like it lasted about a week, according to her, but I don’t presume to assert myself - I don’t know).

[Tatyana]

Tatyana, Svetlanathanks girls. In winter we will go on vacation (I hope), I want to cook food for my son so that the mother-in-law will be less stressed with this issue.