How I Plan a Whole Month of Winter Suppers From My Freezer

Comments · 16

• BR

  @BrendaCooksYT · 3 days ago · pinned

  Get the Cookbook here!<br><a href="https://brendacooks.com/">https://brendacooks.com/</a>

• JA

  @janniestanley · 2 days ago

  Really great video with great advice.

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• JA

  @janinewiebusch2609 · 1 day ago

  I always have cookies rice in my freezer <br>It’s great for leftovers just call it fried rice in the end 😉

• JE

  @jeannegrigsby7414 · 1 day ago

  When boneless skinless chicken is a great price I grab a family pack toss it in the instant pot, shred, portion out into quart bags and freeze. I make lots of meals that take &nbsp;cooked chicken and cooking for 2 is my usual

• CM

  @cmarmes7908 · 2 days ago

  Good video

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• NE

  @neilpickup237 · 20 hours ago

  Not a recipe per se, but as you stated about not freezing dry, if I cook a meal, I try to increase the volume of sauce so that it covers, any excess sauce can often be re-used as either a base for something else, or as sauce for another meal.<br><br>One of my favourite meals as a child was stew and dumplings, there was always too much and it was frozen for a very disappointing mushy excuse for a meal. The chopped potatoes survived the freezer the worst, but overall, it was simply overcooked. Now, as soon as it comes to the boil, I simply remove what is needed for that day&apos;s meal and continue cooking that. The remainder is portioned and frozen. When re-heated, even the potatoes retain their shape and bite.<br><br>I have found some meals which improve with freezing (providing that there is sufficient sauce to cover). These are those meals where the meat benefits from the flavours of the sauce permeating into it. Curries probably benefit the most. How much of this is the standing in the sauce as it cools, with possibly an overnight in the fridge, or the freezing itself, I do not know. Meat also tenderises, which, for the tougher cuts can be welcome.<br><br>Many home cooked foods come out of the freezer changed, I believe that the trick is to work with that change, and use it to your advantage, treating it and any standing time before as valuable parts of the process.<br><br>As a very rough guide, I estimate that freezing is equivalent to about an hour of cooking.<br><br>Also, reheating can ruin a dish. Some need very gentle heat, others may even benefit from a Bain Marie, or steamer.<br><br>Like you, I tend to go light on the salt. Tomato sauce may be used for meatballs or a simple pasta sauce and requires salt, however, added bacon bits, or leftover gammon or ham may need none.

• SU

  @SusanCox-n7i · 3 days ago

  I keep my refrigerator, freezer and pantry inventories on my phone. Every time I use something up, or make a grocery run, I add/delete the items from the list so it always stays current.

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• FU

  @funnygirl3444 · 3 days ago

  Why do u have such personality in your posts but nothing after? &nbsp;Do u smile?

  1