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

[Duhka li]

Duhka li, 300ml - max. the volume of a single meal, including bread and salad and jelly. That is, the "soldering" of the freezing with deduction of the non-freezing about 200 ml. If all the ingredients are taken separately, then a very small container is obtained.
We tried that. In cellophane. the package was laid down on two tablespoons of porridge, flatten and such "pancakes" separately, separately wrapped and frozen. Separately and rolls, cabbage rolls / peppers, such as meatballs with rice, small balls, and muffins with minced meat and cheese in small cake forms. In general, the freezer is full and it is inconvenient for me to sort out everything, to choose, it is not really clear there that. With soups / borscht - beauty. I got it right away and that's it. And these side dishes (((, we also freeze different casseroles. While you find them, unfold them .... it's more convenient for me in jars. Here they made pieces of pearl barley with chicken meat in a cartoon, and everything in 250 ml dishes is about 2/3, just a portion. It is necessary either a container of small grams per 100-150, which is probably too much, or somehow organize a full lunch in one at once.)

So Palych seems to want to divide everything with partitions.

At first I realized that one on top of the other, including the vinaigrette. Although everyone has different tastes. Maybe he loves so much.

[Palych]

buy dishes "many cells, plastic tray under the lid" and then put a separate dish in each cell, under one lid and freeze. Then you get all the dishes under one lid, but separately

Palych, that's what I meant. There are such containers on Ali ... a dime a dozen! Choose the volume according to your needs and desires and no problem!

there will be different defrosting times for different dishes

Answer ... I also ask. Well, porridge with meat for 2 minutes, everything is evenly heated. Borscht for 2 + 3 min.
And I just want to pass through the freezer and some snacks, salads.
There are first courses, there are second courses (porridge), there is meat, casseroles, pastries ... until the vinaigrette-olivieja has been tested.

There are first courses, there are second ones (porridge)

And what prevents everything from being heated in sequence?
First, a jar of salad in 1-2 minutes.
Then put the soup-cabbage soup while eating the salad, the soup will have time to warm up for 3-4 minutes
We put the casserole, reheat the second dish, and while we eat the cabbage soup, the casserole will have time to warm up in 2-3 minutes
And so on ... what are the problems with this? And you don't need to be smart with the dishes and vinaigrette in one bottle

Choose the volume to suit your needs

That will be so ... what I want ... I don't know what and how I want))) ... with these "glasses" - some troubles. I ate, chatted in the net and ... again I have to go to the kitchen ... every 2 hours !!!! I want to be beautiful.

What hinders

The portions are small and the abundance of pyramid cans. I'll get confused.)
In general, okay. I wanted to make a bowl of vinaigrette, put everything in portions in the freezer (one hundred grams, but there are no such cans yet) or add to the side dish (there is just a place there).
The question of onions (they say it is bad when defrosting) and about other ingredients (legumes, cheese, cucumber, mayonnaise ... That is, how they behave after defrosting. At least choose those recipes that are tasty and edible, but also for fish still neponyatki ... potatoes, so who froze the puree ??? I have not yet, but I suspect that it will not work out very well. Why step on a rake, if someone tried it and write a review. !!! For this, the forum and the topic about No one will unsubscribe? No problem, there will be an opportunity - I will freeze a couple of spoons. And I myself will share my conclusions.

[Palych]

Palych, individual portions of cereals, meatballs or cutlets, which are already frozen, crammed all over the freezer, can be taken out without defrosting, put into bags for a set meal once and put back in the freezer. Then you don't have to catch cutlets and side dishes separately, especially since the freezing in packages will take up less space than in containers, and you can reheat houses in one or two containers on duty.
They cooked a pan of porridge, put it in portions and froze it, fried a frying pan of cutlets or cabbage rolls and froze one at a time (you can in cling film), a bowl of salad is the same, only without dressing. As soon as everything is frozen, we scoop out and put in a separate bag one piece of each ingredient of the lunch (porridge + cabbage rolls + salad).
Freeze the first and third courses, goulash with gravy, etc. in containers with a separator in portions, and then put these ice cubes in bags with other preparations.
It turns out a double work, but on the other hand, you can assemble various sets from frozen semi-finished products, like from a constructor.

decompose into bags with an already complex lunch at one time

Why didn't I get it right away?) These are all the consequences of a sharp cessation of smoking, nevertheless, nicotine is needed for memory, it is not for nothing that it is prescribed. I notice that I cannot collect brains in a heap (((
While the winter season is underway, I want to make five different recipes for "borscht" (rasolnik, kapusnyak, green ...) for the first courses in the form of ready-made dressings for cooking 5 liters (in mv). I opened a half liter (or whatever is needed for a multi bowl) of almost finished borscht, added frozen broth, fresh. potatoes, meat and ... ready-made borsch in portions in the freezer. While the mind is not enough to plan everything like that.

[Palych]

nevertheless, nicotine is needed for memory, it is not for nothing that it is prescribed.

Palych, in more detail. First time I hear about it!

[Ilmirushka]

Ilmirushka, that, not here. There is a topic in the medical section about quitting smoking), but for now they have googled "the benefits and harms of smoking or nicotine ... benefit - that is, whatever."
I won't write as cleverly as in articles.
In the meantime, I set my sights on NG to take a new refrigerator, with a large freezer, so so. infu what and how you can stuff there and what would strain less with cooking.



I repeat, we liked this "feature" with freezing so much !!! I've been on the farm for a couple of weeks, while my wife went on vacation to the little one in the Crimea, I myself was on the farm and successfully survived, and all thanks to these preparations.
I also cooked and rolled themkali sauce !! There are still scratches on the ceiling ... from the nose.
It is a pity that the chips "took out the whole lunch, pressed the microwave button and ready" no, it turns out as I understood (((

There are still scratches on the ceiling ... from the nose.

My wife, I hope, forgave the scratches on the ceiling!

benefit - then there is some kind.

Palych,

Yeah, for patients with Alzheimer's, Parkinson's, schizophrenia. This is not called a benefit, but a highly toxic drug prescribed by a doctor and used under the supervision of a doctor!
In a healthy person, it causes an adrenaline rush (do you need it?) And worsens the breakdown of dopamines (pleasure hormones). It is better not to reduce their decay with nicotine, but to increase synthesis by physical activity or new experiences (travel, for example). And there will be no harm associated with taking nicotine, and the health benefits!

Sorry for the off-top.

I fell in love with flexible plastic boards of large sizes. They are very convenient for cutting and freezing chicken and fish semi-finished products. I wrap such a large plastic board (but not larger than the bottom of the freezer drawer) with foil for packaging products. And already on this board wrapped in foil, I lay the cut (flattened or fillet) fish in rows. spread it over the entire surface and immediately wrapped it in foil. I turned it over and start spreading it on the second side. Again I wrapped it in foil and sent it to the bottom of the freezer (I have a freezer for 8 boxes in the pantry). Frozen.I pulled out a flexible base board, while all the fish fillets or chicken parts lie in even rows, each in its own layer of film. It turns out very quickly and conveniently to freeze semi-finished products of your preparation, while such a freezing takes up little space in the freezer. If you need a vertical freezer storage system, then you need to choose a board to match the size of the side wall of the freezer box. First, it freezes flat-horizontally, then the flexible board is removed, and two frozen pockets with flat semi-finished products are stored vertically. This method of freezing layout is the most convenient for finding the required freezing. That is, the size of the board depends on which storage system is most preferable for you personally or on the size of your freezers. I choose elastic-flexible plastic boards. I have all mongrels, accidentally bought in hardware stores.

I choose elastic-flexible plastic boards.

Yeah, I get it. And it is better that the sides are even, no arcs, right? otherwise it will be inconvenient to pull them out of the already frozen workpiece ...

[Svetlenki]

Svetlenki, Sveta, just at the corners there is a slight rounding - the pairing is very convenient.

Found this article on the net, what do you think is true ?:

Dangerous to health: 9 foods that must not be frozen
Defrosting promotes the growth of pathogenic bacteria
Freezing is one of the most popular types of food storage, but in some cases it makes food inedible. Doctors and scientists have come to the conclusion that after freezing, some foods become tasteless, lose their natural odor, and sometimes become harmful.
Despite the eternal urge to preserve food for as long as possible, doctors believe that it is better to get rid of excess food than to consume spoiled food. Rating of the most harmful foods after freezing:
Ready-made dough dishes. After freezing pies, pasta, dumplings and other dishes, you should not eat them. The dough becomes a viscous substance, sticks together, becomes bland and damp.
Soft cheeses. Cheeses such as ricotta and feta cheese are equally bad at cold temperatures. Due to the high liquid content during freezing, the structure of the product is disturbed, as a result of which watery lumps appear inside, which reduce the visual appeal of the product. And such a product is unlikely to please with its taste.
Chocolate. When frozen confectionery with the addition of chocolate, a white coating appears on it. Fats under the influence of temperature concentrate on the surface with a lower density (at the top of the tile), which leads to such changes. This is especially true for "white" chocolate, which is based on palm oil.
Greek yogurt. Under the influence of low temperatures, lactobacilli for the most part die, after which it loses all its benefits.
Coffee. Connoisseurs of this aromatic drink are advised to keep airtight bags with coffee beans in the freezer - the product not only does not spoil, but also retains its unique taste and aroma. However, storage of open packages leads to the fact that the coffee beans begin to absorb condensation and foreign odors, after which, of course, they become damp, and the drink itself becomes tasteless and even disgusting.
Fried foods. After freezing fried food, there is a high risk of poisoning with such food, since harmful microorganisms after freezing begin to live with renewed vigor.
Minced meat. This meat product is stored in the freezer by almost every second housewife. Usually minced meat is prepared from frozen meat, as it turns out better in terms of texture and taste. But at the same time, this is precisely the reason that it categorically cannot be frozen. Secondary freezing of meat products promotes the rapid development of bacteria and harmful microorganisms.
Jelly and jellied meat.All dishes in which gelatin was used must not be frozen, since after defrosting it crystallizes and can lose not only consistency, but also taste.
Bread. You should not put any baked goods, be it cookies, desserts, bakery products in the freezer. Crumbs or the same bread crumbs in the freezer accumulate condensation and unpleasant odors, damp and spoil the taste.

Dumplings made fun of .. Who defrosts them?
Whitish chocolate becomes when it is old.
Jelly and jellied meat, yes, do not freeze. They become byaka.
But baked goods and bread winter perfectly in the freezer in freezer bags or in a vacuum. So is coffee.
I don’t know where the article comes from, but it’s not scientific ...

[Palych]

I don’t know where the article comes from, but it’s not scientific ...

I completely agree. There the girls in the theme of Euro-cakes freeze finished confectionery with velor and defrost it normally ... And velor is chocolate and cocoa butter in a 1 to 1 ratio ...

A bit off topic, but inspired by the article that I brought Palych, Igor.

The radio program was listening to a question-answer. So there was a question why the fish thawed in the refrigerator cannot be re-frozen. Indeed, it is categorically impossible, because after repeated freezing and defrosting, terrible harmful bacteria become stronger and even more dangerous ... And even with proper heat treatment, you can get poisoned in earnest.

why fish thawed in the refrigerator cannot be re-frozen

will smell like fish oil

Whitish chocolate becomes when it is old.

This is a delusion and it has already been refuted, there is nothing wrong with chocolate with a touch.

there is nothing wrong with chocolate with a touch.

chocolate becomes inconvenient, you can break your teeth)))

I was told by the masters from the Krasny Oktyabr factory that chocolate is delicious for a couple of months, then it starts to age, and it is better to melt gray hair. there is not only coco butter, but also a substitute for shoklin.
When the shocklin was over by the end of the year, the factory began producing delicious chocolate. And the craftswomen carried sweets to us, teachers. Delicious times were ...

It's a delusion

no, it is. Fresh chocolate is never gray. But the seasoned yes, with a touch and stale.

Chocolate becomes whitish from temperature, say summer, hot, melts during the day, hardens back at night, and so several times over the summer.

For all the fears about frozen food, I always give one argument about frozen embryos for years, from which people then develop and are born.

Chocolate turns white from sudden temperature changes, not from composition or age.
🔗
In general, it is not advisable to store real chocolate in the refrigerator.

Whitish chocolate should not be eaten. .... gentlemen, you probably forgot the earlier times! Well, whitish, depending on the degree of whitish, I remember boxes of chocolates for life lived in the refrigerator - and from there I dragged them. Parents brought various tasty things from Moscow, Kiev, Minsk, and all this delicious lay in Zila in the bedroom ...

fish thawed in the refrigerator must not be re-frozen.

But how, then, to pickle after defrosting and again in the freezer for storage to determine?
Is it impossible?

Can't it work?

I say that I listened on the radio, and not a music channel, but one where they speak mostly.

We even write on packages with frozen fish - "Cannot be re-frozen"

But it can be regarded as salted fish as already cooked, and not as raw

This is "don't wash the chicken because it spreads germs all over the kitchen." Another invention of people who need to write something about a subject in which they have neither ear nor snout ...
The whole frozen food industry should shoot itself after this article)))

[Ikra]

This is from the series "do not wash the chicken, because it spreads germs all over the kitchen"

IkraIrina, you will not believe, but on the packaging of every chilled chicken carcass that is sold in the supermarket there is a sticker with these words "do not wash raw chicken".

That is, we are all suspected of never washing the sink, dishes, or cleaning the kitchen?

[Svetlenki]

I think that where he lives Svetlenki, the chickens are already packed clean. They have peeled potatoes in bags, and cereals, for example, rice does not need to be washed.
We have our own habits. We are used to trusting only ourselves.

About freezing, I agree, a strange article that Palych found. Yes, I don’t like to re-freeze fish and Meat, I tried it and the negative result is visible on the structure of the meat. But at the same time, I like minced meat after freezing.
I really like frozen brownies. - :) the child specifically asks to bake and store in the freezer. Frozen brownie tastes like gorgeous chocolate ice cream

[Tanya-Fanya]

Frozen brownie tastes like gorgeous chocolate ice cream

Oh how Tanya-Fanya, today you are directing me one idea after another! We need to make a brownie, freeze, and then with homemade ice cream. I think the kids will love it!

[Svetlenki]

Svetlenki,
You, WITHOUT ice cream, offer the kids cubes of frozen Brownies.
Try it yourself - you won't come off

[Sveta]

"don't wash raw chicken."

Sveta, but the fact that?
Can you already handle chickens there somehow? But I will not be able to eat ready-made meat that went to the store, then came to my house and was not washed before cooking ...

but the fact that?

I think that they are "strained" by the splashes that will fall on "everything around" when I wash this chicken ... And this "all around" should, in theory, be immediately disinfected ...

And the spray really flies, I watched.

Oh, flood-flood off topic ... Sorry, sorry

And the spray really flies, I watched.

And with them all sorts of salmonella and clostridia.

And with them all sorts of salmonella and clostridia.

Pralna, it's better to stay on the chicken.

[Kalyusya]

Kalyusya, think, if you wash, you will wash it off ?! :-)
In chicken, they themselves will die while cooking, but for the rest ...

"don't wash raw chicken."

Lord, everything is correct! Europe only learned to wash itself not so long ago, and chickens are still in the historical past
In general, it is strange to hear such recommendations in a country where lime and other delights were added to the bread for eating, thank God not arsenic and rat poison (which, by the way, they even came up with labeling recently and recently removed storage from kitchen cabinets among seasonings - no TB! Reinsurers Russians have washed themselves since olden times and they washed, wash and will wash together with all the salmonella, so that they too were clean, and not waving it around them, talking about cleanliness and other things in the kitchen.
And, by the way, did anyone think about the rights of Salmonella? Where is their consent to a dirty life?

[Creamy]

I always give one argument about frozen embryos for years, from which humans then develop and are born.

I ask for the off-top, but I can't resist
Creamy,

An example, of course, is beautiful, but it is wild speculation. Cryopreservation of biological material ("vitrification") takes place at a high speed; carried out in the presence of cryoprotectants; further storage takes place at -196 ° C (liquid nitrogen). As a result, water does not crystallize and cells are not damaged. Household freezing cannot "boast" anything of this.

What is wrong with you girls, you don't know! Taki googled the technology of industrial freezing of meat / poultry / fish and vegetables / fruits. The conditions are, as far as I understand, that it is not crystallization that occurs, but microcrystallization of water (not a few large, but many small ice crystals are formed). As a result, the fabrics remain more or less intact and when defrosting we get what we get.
About the harm of repeated freezing, I can assume this (I will not google). Ice microcrystals during the first freezing do not damage the cells themselves, but, most likely, damage their internal structure (violate the integrity of membrane organelles (mitochondria, vacuoles, chloroplasts in plants, etc.). Thus, conditions are created for autolytic (self-destructive) processes - changes in the chemical composition of cells under the action of their own enzymes plus due to spontaneous reactions between substances that never come into contact with each other in an intact cell. But in the frozen state of the product, the speed of these processes is close to zero. When thawing, these chemical reactions are accelerated. But here we are a product prepare - all reactions are over.
When re-freezing in a household refrigerator, additional damage to cells and / or their structures by ice crystals occurs and thus conditions are created for increasing the number of autolytic reactions to those already existing after the first freezing / thawing. When defrosting again, the autolysis rate increases again. All these changes gradually accumulate and the product loses its quality in comparison with once frozen / defrosted, and even more so with fresh.

"don't wash raw chicken"

To wash or not to wash - that is the question? And apparently, everyone decides it for himself in his own way, BUT:

There are three large categories of pathogenic microorganisms, defined as psychrophilic, mesophilic and thermophilic.
Psychrophilic microorganisms live at temperatures from 10 to 20 * C
Mesophilic - from 20-25 to 40-45 * С
Thermophilic viable at temperatures up to 55-60 * С
At ideal temperatures, each category reproduces quickly and actively, and the pH level (acidity of the product) also affects the rate of reproduction and survival.

Microorganisms under ideal conditions can grow and double in number every 15-20 minutes. Initial - 1 CFU, one colony forming unit:
- after 3 hours they reach more than 200;
- after 6 hours they reach more than 200 thousand;
- after 9 hours they reach more than 200 million;
- in 12 hours they reach more than 200 billion.

Freezing meat - sharing our experience

About washing - do not wash. Unambiguously wash. The question is HOW? When the doctors say not to wash, they mean by the tap, when the splashes from the carcass fly in all directions (though I don't know how to wash it like that), but oh well, they still fly. It is recommended to wash in standing water (in a deep saucepan, in a basin, in a bowl-bowl) with several changes of water. That's the whole problem.

It is recommended to wash in standing water (in a deep saucepan, in a basin, in a bowl-bowl) with several changes of water.

And, by the way, since ancient times, since we are referring to history, this is what happened, because there were no plumbing then.

When defrosting again, the autolysis rate increases again.

Even if you do not bury yourself so deeply, when defrosting, liquid flows out of the cells damaged by ice crystals, the meat becomes drier, and the last juices flow out during repeated freezing and defrosting.
Therefore, it is recommended to fry the fish without defrosting.

Unambiguously wash. The question is HOW?

Something did not even bother with this question - how to wash?

Almost everyone has a high sink in the kitchen. This means that I put a wide bowl on the bottom (so that there is a lot of space), I turn on warm water (it is warm, not hot, so that the meat does not cook), I put the meat and wash it with my hands in all directions. Running water to remove the plaque from the meat and rinse the meat with clean water. I wash the meat quickly so as not to keep it in water for a long time, so that it does not saturate a lot of water. Excess water in the meat will then affect it, for example, when frying, when this water from the meat begins to stand out in the pan.
I do not observe any splashing of water.It's like washing, and how to wave your hands so that splashes fly all over the kitchen. Is it a pity to do that, because then also to wash the kitchen from splashes?

Then I spread the meat on a towel, wipe it well from moisture. Now you can pack in bags and put in the freezer.

What's next?
I defrost the meat in a bag, in a bowl in the refrigerator. And since even in the package during defrosting, there is an increased multiplication of bacteria, then after defrosting, I wash the meat again in water, wipe it with a towel, and only then start cooking.

I do so

I do pretty much the same except for the water temperature. Mine is always cold, because somehow from childhood it was postponed that cold water is drinking and hot water is technical. Although now it may not be so.

[Tanya-Fanya]

Tanya-Fanya, I pulled the brownie out of the freezer to try it, it seems like so much in the freeze, but I didn't get to the brownies
Indeed, it turns out very tasty, (marshmallow, by the way, too, only lives in the freezer)

Mine is always cold, because somehow it was postponed since childhood that our cold water is drinking, and hot is technical

and I

for there were no plumbing then.

Even those who are losing weight need to include butter in their daily diet. I add 3 grams of butter to my morning porridge. There are 180 grams of butter in my pack. At this rate, a pack of butter is eaten in almost 2 months. It takes a long time, the taste of the butter by the end of storage changes, there is no longer that freshness, and it is far from safe to break off pieces from a briquette frozen in the freezer with a sharp knife. Therefore, when buying another pack of butter, I do the following:

She opened a new pack of butter.



Cut into 4 equal parts. And two pieces, which are located obliquely from each other, wrapped for insulation with two flexible polyethylene-metal strips cut from a package of spices. The stripes are equal in height to the height of the butter bar.



Here, for greater clarity, I unwrapped two pieces of butter wrapped in metallized stripes.



Here is a pack of butter already assembled from 4 pieces isolated from each other. Do you see pieces of stripes in the corners? The pieces of oil will no longer stick together when frozen in the refrigerator, they are very easy to separate from each other thanks to the strips. Therefore, it is easy to get and separate one piece of butter from the freezer for transfer to the refrigerator compartment.


I do the same thing with the flip apple pie. To prevent the pie pieces from sticking together when freezing with my liquid apple filling, I also separate them with my favorite plastic-metallized strips. It seems like a trifle, but very convenient - I cut it, divided it, froze it, it takes up very little space during freezing, I took out just one piece of butter or pie.

I add 3 grams of butter to the morning porridge

However! :-)

[kartinka]

kartinka, I am very happy! Sometimes it's nice to discover a new taste in a familiar dish.
Creamy, a huge special thanks for the apple pie!
I also divide the butter into cubes and store each cube in foil.
Also here at HP last year they taught me how to make garlic butter. I make it on the arrows of homemade garlic, and in the winter a cube of frozen garlic oil for hot potatoes or steamed cod mmmm .... crazy aroma and amazing taste

[Tanya-Fanya]

Tanya-Fanya, Tanya, what kind of garlic oil? looking at night I read your comment and decided tomorrow it is obligatory to play with a karoshechka. Moreover, there are arrows in the freezer and the herring is bought.