| I want to freeze this......HOW ??
Posted: 5/2/2008 6:55:14 PM | Hello all,
I did a thread search on freezing stuff and did not find much help.
I am looking for advice on containers, how long stuff lasts etc.
I am single now and want to make steak, chicken breast, spagettia( I know bad speller), this pie, casseroles etc.
I always end up with freezer burn.Do you double wrap stuff. Are certain containers better.
Thanks in advance for all the help and share recipes.This one is Trisha Yearwood's chicken pot pie from her new cookbook posted on the web.
Chicken Pie
3 cups shredded, cooked chicken
2 cups chicken broth
1 can (10 oz) condensed cream of chicken soup
1 cup self-rising cake flour
1/2 tsp freshly ground pepper
1 cup buttermilk, well shaken
1/2 cup unsalted butter melted
Heat oven to 425.
In a 2 qt casserole, evenly spread out chicken.
In a medium saucepan, whisk together broth and soup, bring to a boil over medium heat., pour over chicken.
In a medium bowl, combine flour and pepper, stir in buttermilk and butter. Pour over chicken (do not stir). Smooth top
Bake pie, uncovered, until browned and bubbly, about 45 minutes | |
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| I want to freeze this......HOW ??
Posted: 5/2/2008 7:06:11 PM | I want to freeze this......HOW ??
Food vacuum machine. "Food Saver" is probably the best known brand. You can get one (or a clone) off ebay for cheap. | |
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| I want to freeze this......HOW ??
Posted: 5/2/2008 7:23:50 PM | | Thanks I was hopeing for a cheaper way to go.How do you freeze things like pot pie or a roast with potatos.Do you just squish everything in the bag ??? | |
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| I want to freeze this......HOW ??
Posted: 5/2/2008 7:40:27 PM | | When making pot pies, etc. in bulk or freezing bulk packs of sausages, etc. I put everything on a baking sheet and individually freeze. Once froze, I wrap in plastic wrap then store in a large freezer bag - I use the double-guard ones but you can use any freezer bag. | |
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| I want to freeze this......HOW ??
Posted: 5/2/2008 7:45:34 PM | Just did a search for completed auctions and found that you could probably get a basic machine for $20 or so. The key is patience. People put'em up for sale all the time. A supply of bags might cost around $30 or so. But, they are reusable so they will last a long time.
How do you freeze things like pot pie or a roast with potatos.Do you just squish everything in the bag ???
It doesn't really squish the food - it just sucks all the air out to prevent freezer burn. You can even reheat your food in the bag - just drop it in a pot of boiling water or stick it in the microwave (open the bag to vent first). | |
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| I want to freeze this......HOW ??
Posted: 5/2/2008 7:54:40 PM | I found that freezing stuff gets out of hand sometimes.. I mean...how long do we want to keep food in the freezer?... if it starts to get freezer burn it probably means it has been there way too long.
I like the machines that lock in the freshness...but again... how much food do you want to store?...does it make sense to do that?.. just a question. | |
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| I want to freeze this......HOW ??
Posted: 5/2/2008 8:03:13 PM | Thanks singleguy I think I will look into these.Did not realize they were that cheap.
In answer to westernrose....I am just used to cooking for more than one so I would like to freeze what is left over and eat probably two weeks to a month later.I make a good meatloaf, pot pie,roast.Just hard to make small portions.
Thanks for advice so far.  | |
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| I want to freeze this......HOW ??
Posted: 5/2/2008 8:04:46 PM | | Until you find a machine, use the simpler (and almost as efficient) method of sucking out the air with a straw, from a Ziploc (or similar bag of another brand) freezer bag. You can get quite good at it with just a little practice. | |
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| I want to freeze this......HOW ??
Posted: 5/2/2008 8:08:48 PM | | Whenever there's a good sale on steak, I load up (NY Strip for $3.99/lb!). I've had steaks in the freezer for up to a year with no freezer burn. Still tasted fine. | |
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| I want to freeze this......HOW ??
Posted: 5/2/2008 8:39:14 PM | One trick I use is to us a straw and suck the air out. Kinda tricky but works well when you get the hang of it. Another is to roll the item and push out as much air as possible, then I use masking tape to seal it shut. (wide stuff though)
I found a pork tenderloin in my freezer from May 2005. It is cryovac sealed and has no freezer burn. Do you think it is still good? | |
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| I want to freeze this......HOW ??
Posted: 5/2/2008 8:51:37 PM | RULE OF THUMB: Air in the bag is bad, get as much out of it as possible before freezing.
Vacuum sealers are in expensive no a days. Though I don't have one. LOL
My freezer is to small to do a lot of that.
You need to do what ever it takes to get as much air out, either suck it out of the bag, or use a straw. Just get the air out, and you can save the stuff for quite a long time.
Good luck and happy eating. | |
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| I want to freeze this......HOW ??
Posted: 5/3/2008 12:38:33 AM | As for freezer burn, I don't ever get it. If you are systematic about what you put into the freezer, have a plan for using it, and get that air out initially you'll never get freezer burn.
For freezing that chicken pie, most people will have a heart attack at what I did, but it really did work. I cooled it down then froze it in the pie plate, uncovered. I had intended to wrap it for "real" freezing, as in keeping it. But I got sick and didn't get it taken care of for 2 weeks. It was just fine, not dried out, not nasty, just good. I don't recommend it for a long term thing, but in the initial stages it worked well.
Amen to the business of getting the air out. The straw method is great and the vacuum sealers ---I can't say enough good about them. Just read your instructions when you get one. If you pick one up without instructions, come back here and I'm sure those of us who have instr books will tell you what you need to know. A vacuum sealer will pay for itself many times over. If all you ever did was seal your cheese up, it would pay for itself.
Another trick for getting air out (if you're using things like Glad or Ziplock freezer bags) is to have a bowl of water a little shorter than the bag. put your food in the bag,and almost completely seal it, just leaving about an inch or so open. Gently put the bag in the water, keeping the top out of the water of course. You'll see the air being expelled as the bag sucks in around the food. Complete the seal, dry off the bag and label it with contents and date. This method works really well with liquid, softer, not prefrozen items. I've used it for soups and stews, blanched vegetables, fruits, casseroles, spaghetti, etc.
Write down what you are sticking in the freezer and designate one part of it for prepped foods.
Length of recommended freezing times should be on your state's extension service website. Oh I didn't check to see if you are in the US or not. No matter--just google "freezing foods" and you really should get some good information. If not, then I need to get some sponsors and put up a website of practical hints!
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| I want to freeze this......HOW ??
Posted: 5/3/2008 9:10:01 AM | | ..I want to know how long you plan to keep things...I've frozen plates of turkey, dressing, mashed potatoes..and corn..for a couple weeks by simply wrapping with saran..and popping in a zip lock..they did fine...no freezer burn. But if you want to keep things 6 months or so...you might need to get some straws to suck the air out of your pot roast and potatoes...and bag them in some Freezer bags. You're going to have to experiment....I know some things don't last terribly long..but others will. | |
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| I want to freeze this......HOW ??
Posted: 5/3/2008 9:53:13 AM | Your best bet is to make up the chicken pie
**- do NOT cook (your chicken is already cooked - good thing)
- bag it into freezer bag and be sure to extract all air in bag before sealing
- place into freezer right away
When you are ready to bake - take out of freezer and put into preheated oven and cook at 425 with foil over top for the first 3/4 hour - last 15min, or until completely cooked - uncovered (remember, this is for FROZEN)
For THAWED - cook at 425 for the 45 min just as the recipe asks.
***by freezing the pie before cooking, you do not have mushy crusts or over cooked vegetables (if added) and it retains flavor. | |
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| I want to freeze this......HOW ??
Posted: 5/3/2008 10:41:36 AM | the key to not getting freezer-burned food is to keep rotating the frozen food. don't expect ANYTHING to last more than a year in the freezer, thats just naive.
vaccuum sealers are best to reduce freezer burn, but you have to invest some money in REALLY GOOD, THICK GRADE plastic. the thin stuff just won't do you any good at all, and a sealer with inferior vaccuum will only make things worse.
a while back, on a late night infomercial, was a really great sealer with really thick guage plastic that could be boiled without leaking and had a very powerful vaccuum, I suggest you go looking for one of those. but it is priced over $100.00.
you can easily make divisions in the bags to freeze complete meals in the same bag so you have ready portions to thaw. freezer bags won't help you at all, neither will plastic containers, they will actually promote premature freezer-burn due to airspace. also, freezer temperature has alot to do with freezer-burn. DO NOT crank your freezer to max, that will kill your food fast! wrapping meats in butchers paper before plastic wrap helps reduce freezer-burn also.
I know nothing about when to freeze certain foods, but usually UNCOOKED is the best way, keeps crusts flakey, meats tender but not mushy and veggies crisp,
hope that helps you :) | |
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| I want to freeze this......HOW ??
Posted: 5/3/2008 11:00:24 AM | | Cover the container first with plastic wrap then put the lid on. This will help keep whatever you are freezing last at least 3 months longer. | |
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| I want to freeze this......HOW ??
Posted: 5/3/2008 11:03:48 AM | | If you line small one serving containers with plastic wrap and fill with cooled food, this recipe or any recipe, you can freeze in the freezer uncovered until solid. You then use the plastic wrap to pop the food out of the container and put in a heavy zip lock. As others have said, try to get most of the air out as that is what causes freezer burn. Makes sure to date stuff as you want to use it fairly soon. To heat it, simply pop your ice block of food back in the original container and let thaw in the fridge. Bake in the oven or microwave it and serve. | |
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| I want to freeze this......HOW ??
Posted: 5/3/2008 11:32:23 AM | I freeze all of my leftovers. Being single and on a tight budget I refuse to throw out food. I double wrap everything. Either by wrapping in cling wrap and then a freezer bag or by storing items (such as your chicken pie) in a plastic container then a freezer bag.
I think the key is in the reheating. Something like your chicken pie, should be put back in the oven to bake, not microwaved. By baking, the extra water evaporates. If you nuke it it just steams and sits in a pile of its own goo (not very appetizing). | |
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| I want to freeze this......HOW ??
Posted: 5/3/2008 12:46:34 PM | | I just am overwhelmed by POF sometimes ,thank you so much for all the info.People here go out of their way to be helpful.Thank you !!!!!! | |
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| I want to freeze this......HOW ??
Posted: 5/3/2008 1:15:07 PM | | I agreee, freezer space is limited, it'll cost more to keep it frozen than it's worth, so I only freeze good deals on meat, or when I make a batch of spagetti sauce, or the easy stuff like tomatoes, if I have room | |
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| I want to freeze this......HOW ??
Posted: 5/3/2008 1:19:00 PM | | BTW my next buy is a vacuum bagger, and an evaporator would be cool to have also, for jerky and fruit and vegi's | |
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| I want to freeze this......HOW ??
Posted: 5/4/2008 8:49:31 PM | | About my three year old Tenderloin: Although the meat was cryovac sealed and showed no signs of freezer burn, I examined the cut anyways. Turned out the meat was ripped apart. I guess being frozen too long affected the fibrous structure. I ended up throwing it out. I guess that is why they have a one year freezer period on most meats! | |
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| I want to freeze this......HOW ??
Posted: 5/8/2008 3:22:23 PM | | Reynolds makes a little vacuum system that is cheap as can be. It has the added benefit of being small, easy to store, runs off a battery, and the bags are also inexpensive. I have a food saver machine, but I use my little gadget far more often. It isn't nearly as much trouble. | |
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| I want to freeze this......HOW ??
Posted: 5/9/2008 1:32:32 PM | | Hey, Pseudonym Jay, what you got to remember (what is your name again) while doing this thingie with the straw, is NOT to let anybody see this. Lots of places round here get a mite nervous a grown man doing that. Also, about that tendeloin you found 4 or 5 years old, sho, put a lil Woody"s Cookin Sauce on thar, and go to eatin. Thatl do it. | |
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