I'm trying to make an individually portioned, freezer-friendly pasta bake with shredded chicken but am struggling to work out the steps. I'm a truly clueless cook especially when it comes to meat and freezing stuff-- please help! [more inside]
I like to cook and freeze a big batch of something once a week so that my freezer stays loaded with a variety of meals. I'm bored with my usual rotation, so I'm looking for some new pescatarian recipes that freeze well. Most importantly, they have to be heavy on flavor and complex/interesting enough that I'll still be excited to eat them for the upteenth time in a given month- beans and rice ain't gonna cut it. [more inside]
Freezer food before baby arrives - What did you guys make ahead of time that you really enjoyed? What did you wish you'd prepped? What food did people bring you for new-baby time that was much appreciated? [more inside]
Should I repair or replace my 25+ year old GE upright freezer? [more inside]
A shop clerk told me today that it wasn't safe for food to go from being frozen, to being in the fridge at the grocery store, to being frozen again in the freezer at my home. [more inside]
This summer our family is going to try to wean Grandpa off his "pint of ice cream per night" habit. Help me with your ideas? [more inside]
I'm looking for recommendations for reliable, small- to medium-sized chest freezers to buy new. [more inside]
Does a fridge needs to be turned off for a long time before transport? Googling it, some sources say yes, other sources say no (and suggest you can even store all your food in the freezer while you move it). What to believe, and why? [more inside]
I'm dreaming of the following: a friend or date comes over and I effortlessly whip up something delicious, simple, yet impressive, from scratch. The kind of meal that makes me looks casually on top of my life. Maybe something with a starter, main, and dessert. Challenge level: I'm a vegetarian and I travel a lot, so what I'm really looking for is a vegetarian menu that I can make just out of things from the pantry and the freezer (aka it doesn't involve anything that will languish and die in the fridge if I don't use it before I leave town for a few weeks). Is this even possible? [more inside]
I'm going to be cooking and freezing large quantities of meals for two family members (same household) who are undergoing medical difficulties. Suggestions needed! [more inside]
I have some frozen ground-beef patties from Costco which are about a year-and-a-half past their best by date. They were bought frozen, stayed frozen, and haven't had any power outages. From looking around online, it doesn't look like they'll poison me (if I'm wrong though, let me know), but is it a waste of time trying to use them up? If not, what sort of things should I use them for which best minimizes freezer-burn taste?
Inspired by this question, I'm thinking about putting in a couple of hours on Sunday to do a bunch of cooking healthy foods to eat throughout the week. But then... what? How do you learn how to reheat all the foods for maximum deliciousness? [more inside]
I'm trying to use a DS18B20 probe with this super rad Reed Kumosensor inside this upright freezer. Is it safe to just start drilling holes in the side of the freezer, or is there a way to fish the probe in somehow? [more inside]
I need help managing the food in my pantry, fridge, and freezer. [more inside]
I need a small freezer much more ASAP than is comfortable. Where can I obtain such a thing, in Seattle, today? [more inside]
My employers are looking into obtaining some sort of emergency backup power for a couple of specific, large appliances. Assuming gas generators are not an option, what would a person use to provide a couple hours of power for, say, a freezer capable of pulling 15 amps when the compressor turns on? [more inside]
I was trying to make a recipe that required pecans today, but when I went to get a bag of pecans from my freezer door, I found that the bag was strangely puffed up, as if someone had inflated it. The bag had never been opened and did not look like this when I originally put it in the freezer after purchase some months ago. Two questions: 1) What could have caused this? (Can things like botulism happen to nuts in a freezer?) 2) Would you still eat the pecans? They looked and smelled 100% normal.
I found the fridge and freezer in my (6 person) shared house turned off at the plug socket this morning. The freezer temperature had got to -6 degrees C. I read that it should be -18 degrees C. My breakfast milk from the fridge was room temperature. I don't know when the plug had been switched off. My housemates have meat in the freezer. To avoid the risk of food poisoning, should I tell everyone to throw all their food out? If not everything, what should we prioritise getting rid of?
Roommate moved out, I inherited four 15-month-old boneless, skinless chicken breasts in the freezer. I'm going to assume they won't taste optimal. Actually, I'm expecting them to not be very palatable to me without major work. What can I do to these chicken breasts to cover up any "old chicken" flavors and textures, without drying them out? Taking any and all ideas. [more inside]
Settle an argument about making stock for cooking. One half says that you should save every odd and end from vegetables and keep them in a big ziploc bag in the freezer for when you make stock so it can get the most varied amount of flavor possible and "recycle" kitchen waste. Other half says that since we're not making vegetable stock and only ever make stock with left over bones you should just keep to the basic recipie ( carrots, onion, celery, etc) and not introduce all these unknown cauliflower ends and parsnip bits and it's a false economy anyway. Who is right? Is anyone right? Are they both right?
I have a receipt (stating the model number) for a malfunctioning freezer which WOULD still be under warranty, had I not unknowingly removed the serial number upon it's arrival. That's just how brilliant I am. Is there any way to get Whirlpool to honor the warranty anyway? Or at least a way to get a repairman to fix it on my dime? So far no one will touch it and I don't know what to do. [more inside]
I am looking for the absolute most convenient, easiest to use, best, and well-engineered in ice tray/bin setups! Find me one like it was designed by Dyson! [more inside]
I work in a research lab and one of our most critical pieces of equipment is a large chest freezer that normally runs around minus-80-degrees Celsius. It is an older unit with audible alarms built in, but no in-built remote monitoring capability. We'd like to install a simple means of detecting out-of-range temperature conditions and sending out a text message, etc., if the unit starts getting too warm. What's the best way to go about this? [more inside]
The freezer (and only the freezer, not the fridge) smells. We have done everything we can think of and the freezer still smells. Help. [more inside]
My new mini fridge will not get colder than 43 degrees and I have it cranked up to max cold. I have gone through 2 of these fridges now and it seems they don't get colder than that. Is it safe to store food in there or will it make me sick. My fridge thermometer that I bought says than anything above 40 is in the "danger zone" .
My sister just had a baby two weeks ago and is breastfeeding, and I'm taking over cooking dinner for her, her husband, and me while I'm visiting. I'm looking for quick-ish, iron-rich vegan meals I can make for them that I can also make extra of to freeze for when I'm not around. Also taking suggestions for brands and types of pre-cooked meat that are healthy, good, and commonly available. [more inside]
Salmon was on sale at the store, so I bought 3 lbs, cut it up into approx 0.5lb pieces, and froze each piece in a ziploc bag for later use. A week later, the same thing happened with cod. And then, at some point (days - 1 week), my freezer began to smell of fish. Then my fridge too. And finally my kitchen. Where did I go wrong? [more inside]
We have a refrigerator/freezer shelf that fits in the door of our GE Profile fridge, but isn't shaped in a way that actually holds anything...if we put stuff in there, it just falls out. Dr. Google and the GE website are not helping me. What is this shelf for and can we use it for anything?
I bought a mini fridge today and the guy said not to put it on its side or If I do, not to turn it on for 24 hours. I was trying to fit it in my car and I put it on its side for a second but it wouldn't fit so I rented a truck and put it upright not sideways and took it home. When I got it home I turned it on right away. It is very loud, enough that I hope it doesn't stop me from sleeping tonight since it's in my bedroom. Is this because I put it on its side for a few seconds?
For some reason, I have 4 packets of shortcrust pastry in my freezer taking up what little room I have. Can you a) recommend delicious recipes that best make use of this instead of say, puff pastry, and b) also if possible include recipes that freeze well as I'm about to have a newborn and would like to clear this space in my freezer and fill it with meals we can just defrost and cook/eat once the baby comes. Could the recipe say at what point to freeze (before or after cooking). Savoury preferred but dessert ok in a pinch. Extra points if they're toddler friendly. Even if they can't be frozen, anything that uses it up will be appreciated.
I make a big batch of green juice each weekend and freeze it to enjoy throughout the week. The taste is fine, but I miss the velvety texture of fresh juice. Mine freezes into layers and, when defrosted, is more "water with a lot of pulp" than juice. [more inside]
I have had a couple combo mini fridge/freezer's (one was a kenmore) and after a couple weeks they start leaking water and they also make my room cold. I heard large fridges that you have in your kitchen actually make the room warmer so I would like to buy one that uses that cooling system. (and that doesn't leak).
I love to bake cookies for the holidays. I'd like to do most of my baking the second weekend of December (8 & 9), but that's earlier than I've done my baking in the past. Do you have recipes for cookies that freeze well? Preferably after baking? [more inside]
I have a bunch of taters. I need to eat these taters. How should I eat these taters? [more inside]
Every year, the slow part of my pierogi making process is freezing them. Help me freeze them faster. [more inside]
Power went out... right as I'd gone to the grocery. I put all the must-stay-cold stuff away anyhow because the stuff I'd bought was worth more than what was already in there. So, it's been opened once, what was put in was still frozen/cold from the grocery. I'm not opening it again. How long can I expect stuff to still be good for? [more inside]
Is there a good way for my family to keep inventories of our refrigerator and freezers? [more inside]
Metafilter, please fill my new freezer! Double bonus points for teaching me how to freeze PIE. [more inside]
This month I will have a boatload of tomatoes at my disposal. In February I will have a new baby. Is there anything I can make and freeze now that (a) uses a lot of tomatoes and (b) will still be good in six months? [more inside]
What sauces, pastes, relishes or other partial meals can I prepare in batches and freeze? [more inside]
Is there a sensible reason that freezer drawers on the bottom aren't made out of a solid piece of plastic to keep the cold air in? [more inside]
Freezer disaster! I came home from a week long trip to discover that the seal on my freezer had failed, and that everything at the front of the freezer had thawed. Everything at the back was coated in ice. But what about the stuff in the middle? [more inside]
I was recently watching the 1985 Tom Hanks movie The Man With One Red Shoe. In it, a dead CIA agent is briefly hidden in Tom Hanks' refrigerator. Can you think of other movies with people in refrigerators? [more inside]
Definitive answer please. Why does ice smell? [more inside]
How do you divide frozen foods, especially meat, between two freezers? We have a regular refrigerator-freezer in the kitchen for items used daily. Then there's a back-up refrigerator-freezer in the garage for beer and meats that we buy in bulk and freeze until we need them. I can't figure out a good system for deciding which meats get stored in the kitchen freezer and which get stored in the garage. Every method I try gets all confused within a month or two. So how do you do it?
Should I freeze homemade lasagna in disposable tinfoil pans? If not, what else can I use? [more inside]
Looking for recommendations for freezer-friendly recipes with lots of vegetables and less grains/carbs. [more inside]
Should we eat it... a year from now? [The Wedding Cake Edition] [more inside]
Went on vacay for three nights. Came home to see freezer open a tiny crack. Everything inside seems sort of 75% frozen, with a combination of dripping liquid water and solid icicles decorating everything. What can I salvage? [more inside]
I am looking for labels to put on food I store in the freezer. Requirements inside: [more inside]