Begin Small: Sneak Up On Freezer Cooking:-
You've heard about bulk freezer cooking--an easy method of stockpiling prepared meals in the household freezer.
Commercial meal assembly franchises like Dream Dinners®, or Let’s Dish® have popularized the concept (at a cost), but smart home cooks know that feeding the freezer is an efficient way to feed the family. too.
Whether you know it as once-a-month cooking, freezer assets, OAMC or freezer cooking, the idea sounds intriguing. In a single day, freezer cooking lets you cook and freeze dinner entrees for a month--or more.
But the work! Loaded down with toddlers or balancing a full-time job, you can't imagine devoting two full days a month to shopping, preparing and cooking all those meals.
Take heart! Freezer cooking is not just for the energetic; it's possible to stock your freezer without the marathon sessions. Try these strategies to build your frozen assets bit by bit:
Soup-er Strategies
Soups and stews are simple-but-good dishes for freezer storage--and their forgiving nature makes them a logical first step for beginning freezer cooks.
Try these ideas to build your stock of soup possibilities:https://www.uphomes.net/best-kitchen-faucet-reviews/
- Store the components, not the soup. Too often, frozen soups don't satisfy. Overcooked vegetables, gritty stock and stringy meat are a table turn-off. Instead of freezing completed soups, freeze components: a container of chicken broth, freezer bag of just-cooked chicken in single meal portions. To assemble, sauté onions, celery and carrots in a skillet, and add the freezer broth. Stir in leftover cooked rice. Add the meat, heat--and serve a soup that stands the test of time.
- Just say "No!" to potatoes. Whether in soup, stew or casserole, frozen potatoes don't cut the mustard. Package freezer stew before adding potato. When you reheat, stir in cold, cubed, peeled baked potato from last night's dinner. Freezer friendly potato substitutes include barley and slightly undercooked pasta.
- Store now, thicken later. Yes, you can freeze thickened stews, but do you want to? Cornstarch and flour-based gravies can separate after freezing, and never seem to have quite the right texture. Better, freeze the meal first and add thickening after thawing.