Freezing/Defrosting Food?

[broadway]

Hi Folks,

I thinking about batch cooking and being a man need help on the defrosting front. Say for instance I’ve a frozen Chilli, do I let in then defrost then cook or can I cook from frozen, boil in the bag??


Lastly, does rice cook in one of those tiered steamers?

[di]

Really depends on whether it's meat or veg?Frozen meat stuff I try to remember to take out of freezer & put in fridge either night before or morning,If it's still a little frozen don't worry too much,. Veggie based stuff can be reheated from frozen~I do mine in a heavy based pan over a fairly low/med heat. Not too sure about boil in the bag?!I'm guessing the ready meal boil in bags are a lot tougher than conventional freezer bags.
As far as rice in a steamer~I don't use it but our steamer came with a special bowl for cooking rice & pasta.

[lynda66]

something like a chilli/bolognaise etc, i'd stick in the microwave or a pan frozen(low heat for pan, and full power till hot right through for microwave), boil in the bag stuff can go in the microwave too, as long as you make a hole in the bag, you can do rice and pasta in a steamer, but i've never tried it either ..... i do it in a pan ..... or the microwave.

things like frozen chicken, of a big joint, i defrost first before cooking.

when batch cooking, i tend to freeze portion sizes in a plastic lidded tub, then when frozen, remove from the tub and put in a bag, that way you get portions the same size that take up less room in the freezer, and to cook, i put them in a bowl in the microwave.

[broadway]

Thanks Folks,

I'll try a batch of chilli and curry first, easy option. On the chilli front can I do it in the slow cooker? Assume I brown the meat first?

[lynda66]

can do it any way you like i do mine in a huge pan my gran gave me, the bigger the pan the more you can freeze brown the mince then chuck everything in till it's cooked

[broadway]

Thanks Lynda,

I've got one of these vacuum food sealers that's never been used, time to put it to good use!

[lynda66]

good plan, i have one of those, i still find it best to freeze in a tub, then put in the bag after, then you get a uniform shape that fills each shelf, (if you get the right sized tub) have fun

[zazen999]

Hi Broadway

For an absolute plethora of ideas - go to
MoneySavingExpert.com Forums

and go to the moneysaving old style board. The ladies and occasional gents on there will help you out no end - and will have loads of great bulk cooking tips for you.

[broadway]

Cheers zazen999,

very useful

[Two_Sheds]

I use those Chinese takeaway containers (�1 for ten in Poundshop). They hold a good portion, and stack together nicely in the freezer. The problem I have is with labels... they always come off in the freezer.

I've tried those resealable freezer bags - rubbish. They split after about 2 uses.

To defrost: take out of freezer in the morning, put in a bowl of cold water in the fridge. At dinnertime, just microwave for a few minutes. Stir and nuke again until cooked through.

[Alice]

Two Sheds, I use masking tape for labels. It doesn't come off in the freezer.

[Flummery]

I use masking tape for everything Alice. (Well, nearly everything!) When I'm fermenting the pips from tomatoes for seed, I write its name on masking tape and put it onto the old mayo jars I'm using. You really don't remember which is which and they really do all look identical! Then I tranfer the label to the little dish I dry them in. I use it on containers in the freezer and it does an excellent job of holding down the backing onto the floor (hard floor not carpet) when I'm pinning a quilt together for quilting.

Amazing stuff. If the manufacturers would care to contact me for my address I'd be happy to accept the bribe now!

[Alison]

Freeze in a whole variety of plastic tubs which I've had for years - buy decent ones and they don't split / deform. Don't seem to have any problems with labels coming off but they did say that they were for freezer use (huge roll from outlet place). Plan meals and therefore have got in the habit of getting things out the night before and leave it to defrost before the following nights teatime. That way I don't have to expend any heat in defrosting and it's nice and easy.

Re the rice thing, I got a little bowl thing with my tiered steamer but never used it as they instructions stated that you had to cook it forever and it's a lot quicker and easier on the hob.

[broadway]

I use those Chinese takeaway containers (�1 for ten in Poundshop). They hold a good portion, and stack together nicely in the freezer. The problem I have is with labels... they always come off in the freezer.

I've tried those resealable freezer bags - rubbish. They split after about 2 uses.

To defrost: take out of freezer in the morning, put in a bowl of cold water in the fridge. At dinnertime, just microwave for a few minutes. Stir and nuke again until cooked through.

Hi Two Sheds,

Not wanting to sound tight but are they reusable?

[Farmer_Gyles]

i never cook for just myself so batch cooking means i've always got microwave dinners ready any time i need them - i rarely get to plan ahead so rarely know if it's just me, or me and my son, or if he's bringing half a dozen mates round for dinner ....

i freeze batches in plastic tubs - i leave them in the tub and defrost in the microwave - then i nuke them - all worked fine so far ........

i never bother labelling the tubs - easy enough to open the lid and see whats inside