Foods? Show me how to freeze them?
November 5, 2010 7:14 PM Subscribe
Piggy backing on my previous question about freezer friendly foods for a workplace drama fridge- now I need at home freezer help - how to freeze a variety of stuff so I can stop tossing out wilted celery, slimy mashed potatoes, etc. I have some ideas and need your input (or commiseration). What foods/ingredients do you freeze, amd how? Specifics inside, and begging for advice with freezables not listed.
posted by bilabial to food & drink (26 answers total) 30 users marked this as a favorite
I've seen and used the idea of baking meatloaf as 'meat cupcakes' and tonight, on my way home from work I've had an incomplete stroke of brilliance - I can freeze other things in this shape. And that led me to remember that I can freeze ingredients too. (I live alone, I hate raw celery, but find it essential in soups)
So, I'm thinking cranberry sauce and mashed potatoes might release from cupcake tins well enough once frozen, but maybe not. Paper wrappers probably won't stand up to the moisture.
Chopped celery can just be spread on parchment and frozen before throwing it into a sturdy freezer bag? Right?
Meats/meals? I've been making my own 'microwave dinner' set ups with roast beef, potatoes, veggies. But! The plastic reusable containers are brittle when they're that cold- so my bus commute guarantees subtle yet unfortunate destruction of the containers.
The homemade burrito thing I totally understand - freeze the burritos in rows on a baking sheet, then bag them together.
(answers that suggest I am overthinking this will be flagged. I think about and eat food all day long. My life pretty much revolves around maximizing calories in, and enjoying the experience of eating. I still can't 'just' turn the work fridge down, because it is loaded to the gills every day, opened 3-6 times an hour, and mostly empty but completely closed at night. The work fridge is to be considered a red herring anyway, because I won't be making soups or storing my winter cranberry sauce at work)
While I would love to preserve foods by canning, I'm not willing (or able) to invest in the needed equipment or batch sizes required to do that job properly.