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

Man, I'm just doing this now, I'm also on vacation soon. I cook, vacuum and freeze)))

Great idea! We just pour the remnants of cereals, soups / borscht from the layer. small dishes and store them on the shelves of the refrigerator. And why is the freezer better in this? Is it stored longer? It is not yet clear to me what is better for disposable packaging? And will not stick together for example vegetable cakes? Just take a couple of them without a jackhammer. But a portion of porridge, soup can be plastic bags, otherwise dozens of jars for this are not practical and will only take up space ...

And do not stick together for example vegetable cakes?

To do this, they can be transferred with foil, parchment, foil, small pieces, and then into a common bag.

A freezer is better in that food and ready-made food will be stored much longer than poured into bowls and simply left in the refrigerator. After defrosting, the food does not lose its properties and taste, it is enough to reheat.

You can use any utensil available, from bags to plastic solid containers and disposable containers.

And check for soups in the refrigerator (not in the freezer). You need to do everything in portions, that is, you won't be able to get it out, pour out a part, and the rest back into the cold? And on closing ... pour hot freshly prepared on the very edge of the can and under the lid or leave it for air a little bit, when it cools it will not tear off the lid? Turning over hot is kind of dumb ... screw used are not tight, they leak, and it is more difficult to open them. And if the soup has already cooled down, then it must be boiled and only then closed, cooled and refrigerated?

Close any portions, at your discretion, from one portion to ... (within reasonable limits). I have a daughter and closes it in 2-liter jars when it feels like it.

This is also a way of preserving ready-to-eat foods, so we follow all preservation rules. Pour freshly prepared food, and always hot.
Freshly prepared food stays fresh until it cools down, approximately 3-4 hours.

And there is no need to be afraid to experiment, all brilliant discoveries are made in this way, including this way of preserving food.
Or freezing ready-made food, from the same series "everything is ingenious, simple"

[Admin]

Admin, when rolling for the winter, pour boiling marinade to the very top, even pour it over, so that there is no air between the lid .... Do this also do this, or can you pour, say, 2/3 of the can and not necessarily boiling water?

[How to do it?]

I quote myself, beloved from the first post - we read it very carefully

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, we turn the jar and put it in the bag, carry it to work for a snack, it remains only to open the lid and heat the soup. If you could not use lunch, the closed jar can stand in the refrigerator for a long time, up to several months.

[Palych, Igor,]

Palych, Igor, Among your questions about rolling up soups, I was very much alarmed by this line.

Turning over hot is kind of dumb ... screw used are not tight, they leak, and it is more difficult to open them.

In no case should screw caps be used for rolling up (both for the winter and for 1-2 months), which do not seal tightly! It is very dangerous! The covers must be checked for leaks.
I often reuse the screw caps, but only if they have no damage (dents, chips inside, etc.).

[Shelena]

Shelena, soups did not try to freeze and store, and in practice this is not yet necessary. We actively freeze ready-made cape dishes (catlets, meatballs), cottage cheese casseroles, sweet oatmeal pies, etc.
For me (us), the "discovery" was that you can freeze not raw semi-finished products, but ready-made ones ... a minute / two in the microwave and lunch is ready.
Strained how to divide / separate frozen cutlets, for example, from each other. Here we have a flaw. I can wrap each one in food. film? Is it easy to remove? Or something to sprinkle from gluing? Or...

Or...

... first freeze in one layer one by one, and then pour the frozen ones into a bag

[Rarerka]

Rarerka, well, so she does ... in an ordinary disposable package she puts it piece by piece, separating it from each other or twists each portion, and then at the first recess they themselves unstick and mix and then freeze with each other ... melt or is there something wrong with the temperature? Or the freezer is not sealed ...

Strained how to divide / separate frozen cutlets, for example, from each other. Here we have a flaw. I can wrap each one in food. film? Is it easy to remove? Or something to sprinkle from gluing? Or...

Luda suggested a great way. I do that too. You can take a large plastic board, pull a bag of a suitable size over it, put the cutlets / meatballs in one row. To freeze. After a day, remove the structure from the freezer, unscrew the package (the cutlets will remain inside), tie and put in storage.
We just put stuffed cabbage rolls in tight bags in one layer. After freezing, we evacuate. For ready-made loose / viscous dishes and broths, I actively use disposable containers or small ones for microwave.

From time to time I freeze such a preparation for a fish hodgepodge (fish - smoked salmon or salmon from ribs, which are sold for beer). Yes Yes! With potatoes Once I have tasted the hodgepodge in which it was added, now I always put it. And it looks great in soup, even after freezing.
I take it with me on vacation, or, conversely, I leave it at home on the day of arrival in order to immediately make a hot soup.

[Shelena]

Shelena, on the board, dumplings-dumplings were frozen like that, only there was no focus with the package, you need to prompt.
And there is no such "life" with porridge portioning? Small layer. You won't be able to get enough food for one portion, and they will take up space. Well, like balls or cubes with porridge to make. Can I have them in cupcake tins?
Somewhere I read a method of forming a type like that in a film.

Small layer. You won't be able to get enough food for one portion, and they will take up space.

you can put a bag in a small container before freezing the porridge, put the porridge in a bag and freeze it, then remove the porridge, and the porridge will remain in the bag in it will be stored.

I also do this in a bag in a bag, in it porridge, or something else in the freezer, then for a second the bag in hot water and remove

such as in the film.

So it's probably just a layer in a tightly packed bag, making a "groove" with the blunt side of the knife on top of the bag with porridge, pressing the knife a little. Then it should be easy to break off a piece from the common briquette

Are they melting slightly or is there something wrong with the temperature? Or the freezer is not sealed ...

Most likely. Frozen foods won't stick together

[Palych]

Palych, then the question is: what is your portion? There are freezer bags with a "zipper" lock, they are from a liter. It is not at all necessary to fill them completely. They are small, sealed and easy to lay flat on top of one another. I freeze small portions of any (including mushy) food in them.

[Ikra]

Exactly ... by packages. Doesn't it stick to cellophane? Do you need to lubricate with anything? And there is also a silicone baking mat, how can you use it in the process? And there are different but aluminum forms for cupcakes, if you freeze them in them, can you take them out easily? There are silicone, but small (type nuts).



Ikra, different portions, depending on the mood. Now they are small (diet 5), but varied and almost daily, and for this a lot of layers. jars, pots on the shelves with half, where "I don't want to" and throw out a lot.

[Palych]

For me (us), the "discovery" was that you can freeze not raw semi-finished products, but ready-made ones ... a minute / two in the microwave and lunch is ready.

Palych, it is much more convenient (if there is a shortage of time), to freeze ready-made p / f - cutlets, meat, stew, etc. Empirically I came to myself that, for example, freezing just raw minced meat for lazy cabbage rolls is not an option, compared to already fried; which can also be used for naval macaros and for casseroles of some kind. Raw, I only have small meatballs from silicone molds, they can be quickly fried and frozen and thrown into the soup.

Strained how to divide / separate frozen cutlets, for example, from each other. Here we have a flaw. I can wrap each one in food. film? Is it easy to remove? Or something to sprinkle from gluing? Or...

With the same lack of time, it is much more convenient to freeze in portions. All my "meat" is frozen for 1 dinner for two or for 1 lunch for one (to the office), already with gravy, etc. Some of them freeze right with the side dish ... I even have bread cut and frozen in small ikeev bags a couple of pieces for lunch. I'm not even talking about frozen milk / cottage cheese 100 ml each, sour cream a couple of spoons each ... The refrigerator, in principle, is empty, but the freezer is working.
In fact, I had to switch to just such a system - to cook on weekends "in one day for the whole week", and now I like it and it helps a lot.

[Rarerka]

Rarerka, I made such "chocolates" for frozen live food for fish. While he was alive for a couple of days, he pampered, and then he flattened this "zip" package and into the freezer, formed the break lines with a knife.

you can put a bag in a small container before freezing the porridge, put the porridge in a bag and freeze it, then remove the porridge, and the porridge will remain in the bag, it will be kept.

I also do this sometimes, but now there are a lot of different sizes of silicone molds - you can pick up the one you need, then they froze it and put it on.

[Mrs. Addams]

Mrs. Addams, and my wife says that to freeze the bottom, or rather to defrost milk in the microwave, especially kefir / yoghurts, something is killed there and ... in general, it is almost harmful.
Freeze straight with whole complex lunches ... and when warmed up, does everything evenly heat up in time? Here I heat the porridge for 30-40 seconds, and the catlets 1-1.5 minutes, that is, for my product - its time, it is different.
Can the salad be frozen? Plain, tomatoes, cucumbers, lettuce, peking, bulg. pepper, greens ??



For the molds I spoke ... said that they are expensive so that you can collect a lot of them. And what's the point, there is only one for 4-5 servings, that is, or buying a lot of them (expensive), so that you can freeze everything at once or look for an alternative to silicone.

When freezing disposable portions of porridge-like dishes, I put a simple bag (more conveniently a small one) on my hand, dial as much as necessary and turn it out so that the porridge remains inside. You can freeze this case in a container, which you can then remove, you can flatten it into a pancake or give it any desired shape (sometimes you need to shove it into an overflowing freezer, where no container simply fits). Or you can divide it into parts right in the bag, just twisting the bag in the right place. For use, simply cut off the desired section. Nothing sticks to the bag, shakes out easily.

I made such "chocolates"

Well, now for myself the same

[Palych]

Palych, well, in the microwave, or they are already cooking / warming up or (to whom it is harmful) they do not use it at all.I do not know if something is killed there if the dough is allowed to melt in the microwave. Moreover, this is not like medical nutrition on good ferments, etc. - I have such milk for baking, I'd rather freeze a couple of spoons at a time than a whole jar will cost an unknown amount.
Fresh vegetables in the form of a salad can be stored in vacuum containers.

[Mrs. Addams]

Mrs. Addams, proof (up to 40 ° С) using the micra as a sealed cabinet with a mug of boiling water (heat source)
In general, fresh chopped vegetables (salad) cannot be stored like that?
I also forgot about the fish ... for example, baked (fried)

fresh chopped vegetables (salad) so store

Wet porridge will flow and will be. Not every food retains its shape and taste after defrosting. Fresh vegetables for eating after defrosting will not go

I also forgot about the fish ... for example, baked (fried)

This is a finished product. It freezes calmly

[Palych]

Palych, yes no, include CF with test.
I did not freeze salad vegetables, it seems to me this is a dead number. And fish, of course, you can.

And who frozen salads like vinaigrette, Olivier? How are they?
Can I get a "set meal" right away? For example: Greek. porridge, cutlet, sauce, vinaigrette in one plasm at once. jar? Or porridge with caviar. How will it defrost together in the microwave? Is there a difference in the level of heating in the bank? For example, if there is porridge with a cutlet, then where is it better to lay it down, cans up and down?)

with cutlet

nope ..
only fresh cutlets are good.
Both raw freezers and baked / fried ..
Sous vide is good to freeze Without changes. do not like heating cutlets

[OlgaGera]

OlgaGera, hmm? I've been freezing for half a year and approx. And with meat pieces and meatballs, catlets. And separately in a package and immediately in porridge ... I generally keep quiet for borsch / soup. So we like it !!! To us ... my wife in twins)), welded, poured plastic portions of it. jars-bowls and popping for two weeks. Two minutes in the microwave, then I put the "paste" on the plate, if anything - another piece of meat and another three minutes. Once cooked !!! (straight from the freezer, it does not fall out by itself)
I’m thinking, and if there’s still (in porridge with meat), immediately something with a "snack", salad, caviar, pickled eggplant.

[Palych]

Palych, cutlets I freeze ready. Excellent! Tasty! Only if it is necessary quickly, first defrost in the microwave mode, and then warming up. If immediately for heating, then ice will remain inside.
I tried to freeze raw cutlets, I don't like them when frying.
Garnish porridges and rice, and buckwheat, and rice with vegetables - everything is ready, I freeze. Fine!
But I haven't tried the vinaigrette, Olivier. Doesn't inspire confidence.

It is very tasty to freeze chocolate muffins and brownies. I bake a short cake in an aluminum rectangular form, cool down and put it in the freezer. It freezes, but not too much, because it contains oil. The child eats and says that this is the most delicious chocolate ice cream.

About eggplant. I bake it whole, put the pulp in portioned boxes and in the freezer. In winter, I defrost it, squeeze out the garlic and some mayonnaise. Or I sauté onions, cut fresh tomatoes and into eggplants.

And I also ice freshly squeezed juice (in shock freeze) in bags of milk-kefir. Until I bought a vacuum apparatus, I sealed it with an iron through the newspaper. A lot of juice happened, and it froze again. Only pour not quite to the top, the juice expands a little. It is convenient to lay packages of liter and half-liter bottles, filling them in the places where the corks are - in order to take a place (or fill up with tomatoes) one moment - thawing the juice slowly - in the refrigerator overnight and then shake. I freeze the beetroot and carrot in cubes and muffin molds - then I add them as dyes.

first defrosting in microwave mode, and then warming up. If immediately for heating, then ice will remain inside.

The old proven way of defrosting such products is in a pan, a little bit of water at the bottom, and steamed under the lid.The water will evaporate and together with it the cutlets will be steamed until cooked.They are not at all worse, and faster than performing a double operation in the microwave

Even now I sometimes defrost food in this way

About pasta-pasta: I frozen pasta along with the sauce, the finished dish is ok
Different porridges, side dishes, pancakes-pancakes - ok

And I haven't tried the vinaigrette, Olivier.

Well, if that's what I'm interested in. Porridge, kaklets and I ice cream), made bowls of salads for the holidays and then you eat up the leftovers for a week and are afraid that they would not last. And so I froze and ...

olivier, haven't tried

I was freezing. Unfilled.

She defrosted slowly, in the refrigerator, in a thermoserver, which is very convenient.

It’s unlikely that my eaters would have guessed that the salad was from the freezer, if I had not spilled it.

made bowls of salads for the holidays and then you eat the rest for a week

And do not cook salads with basins and pour them with mayonnaise, so as not to choke on sweat ... and not to poison yourself

Optimally, boil all the vegetable ingredients, and cut vegetables into the number of servings - no problem! It remains only to season with sauce.In this form, vegetables will normally lie in the refrigerator for a week
Or, to make a cut, put in a saucepan - and refuel as it is served.

But the safest thing is to keep all the boiled ingredients ready in the refrigerator.

I froze the salad several times - I didn't like the structure changes and the taste changes for the worse
And what prevents you from trying to do it yourself: freeze just one portion of the salad and defrost it and eat it the next day - and you will see the result "but I need it"?

freeze just one portion of the salad and defrost it and eat it the next day - and the result "I need it" will be visible?

The best solution !!!

I was freezing. Unfilled.

That is, you can't do it with mayonnaise?
I read reviews somewhere (or confuse something) that they say the potatoes are frozen / defrost. no ice, I think you shouldn't freeze mashed potatoes. Cucumbers, then something is happening to them, something is falling apart, with legumes (corn, peas, beans) that something is not right ... for onions they say it is not possible to eat, I don’t remember boiled eggs ...
In general, there is a plate).

[in the amount of one unit]

In general, there is a plate)

Not nada sign

Only your own experience! Stuck in boiled potatoes or an egg (and what else) in the amount of one unit (potato, egg) in the freezer overnight. And in the morning he took it out, thawed it, ate it up ... so the plate will be immediately according to all indicators, like it or not
And so with all the food

And I also asked for a "set lunch", that is, what would immediately freeze porridge, meat, sauce, vinaigrette in one jar ... how does it lead when defrosting? And the sequence of layers is important. Well, what if someone tried it?)

if I did not blabber.

Ha, ha. I try not to speak, otherwise my grandfather will be indignant. We passed, we know.

Only my own experience

So why then a forum? Different recipes, tips? Perhaps someone has already stuck in and will share his opinion. Why open a "bike" from personal experience?

[Palych]

that is, what would immediately freeze porridge, meat, sauce, vinaigrette in one jar ... how does it behave when defrosting?

Palych, somehow I somehow badly imagine all this in one jar ... it seems to me that when defrosting, you will get even THAT WINEGRET! Isn't it easier to take containers with separators, since you really want to freeze everything together?

In this section, we will gradually collect our COLLECTION of blanks in the freezer

All collections are accepted somehow to catalyze.

Well, the boiled egg, in my opinion, is some kind of rubber after freezing / defrosting. I don't like to mix different products in one portion. Although, out of necessity, I have been cooking for a long time on a single day off for the whole week, and sometimes for two. I freeze for 1-2 servings. Actually, I agree

Only your own experience! like-dislike

[Ilmirushka]

Ilmirushka, o_O., this is an idea, we have such flat rectangular and square vessels, separate them with removable partitions and that's it.
I’m doing it right now: round plastic (265ml) vessels with a screw. put the catleta (or something meaty) with a lid down, pour the sauce, porridge and freezer from the top. When defrosting in the microwave, I turn it over and the paste falls out. Top with meat, I'll bring porridge with gravy. Edible. There would be some other caviar, vinaigrette, salad and a portion of the "second"), maybe a spring roll or something else.

Well, the boiled egg, in my opinion, is some kind of rubber

Earlier they wrote that they were freezing pizza. Well, it has eggs and cheese and sausage and everything else. In fact, the filling is different on the test.
Whole boiled egg? And if it is grated like a salad with garlic and pl. cheese?

Palych, and if you take small flat containers and put them in a pile: in one porridge, in the other meat, in the third salad ... You want to defrost everything together, you want separately. And if you freeze several portions, again it is convenient: one separately, another separately, and it is not necessary to freeze at the same time. And then collect whatever set you want. I do something like this, because I ice different dishes in portions on different days, when what is being prepared.

[plastic dish under the lid]

what would immediately freeze porridge, meat, sauce, vinaigrette in one jar ... how does it lead when defrosting?

An excellent vinaigrette turns out, just a combined hodgepodge in one dish. We try and evaluate with our own experience.
I will never dare to make such a mess, I'm used to eating dishes separately, and not in one bottle, like a pig in a trough - sorry

If you just buy dishes "a lot of cells, plastic dish under the lid"and then put a separate dish in each compartment, under one lid and freeze. Then you get all the dishes under one lid, but separately
I have a plastic tray for the refrigerator.

Only there is another question: how to defrost such a mishmash in the tray? because different dishes will have different defrosting times. For example, cabbage soup, pasta with sauce, you need to defrost longer, 3-4-5 minutes in microwave oven, and a salad is enough for only 1.5 minutes so that it does not cook. How to be?