How to freeze prepared foods

[Guest guest]

>

> How to freeze prepared foods

> By Bob Guinn

> Morning News

>

> Foods for packed lunches or elaborate dinners can be kept in your freezer

> ready for busy days, parties or unexpected company.

>

> By planning a steady flow of casseroles, main dishes, baked goods and

> desserts in and out of your freezer, you can make good use of your freezer

> and good use of your time.

>

> There are many advantages to freezing prepared foods:

>

> * You prepare food at your convenience.

>

> * Your oven is used more efficiently by baking more than one dish at a time.

>

> * You avoid waste by freezing leftovers and using them as " planned overs. "

>

> * Special diet foods and baby foods can be prepared in quantity and frozen

> in single portions.

>

> * You save time by doubling or tripling recipes and freezing the extra food.

>

> * If you cook for one or two, individual portions of an ordinary recipe can

> be frozen for later use.

>

> There are, of course, some drawbacks:

>

> * Freezing is expensive when you add up the cost of packaging, of energy use

> and of the freezer itself.

>

> * More energy is used in cooking, freezing and reheating than in cooking

> from scratch and serving immediately.

>

> * Prepared foods have a relatively short storage life in the freezer

> compared to the individual ingredients like frozen fruits, vegetables and

> meat.

>

> * Unless you have a microwave oven to dedicate to thawing during meal

> preparation, you must allow plenty of time for thawing in the refrigerator.

>

> * Some products do not freeze well. Others do not justify the labor and

> expense of freezing.

>

> If you are not sure about how a prepared food freezes, try freezing just a

> small portion the first time and checking to see if the quality is

> acceptable in one or two months or more.

>

> Foods to be frozen should be slightly undercooked if they are to be reheated

> after freezing. Foods should be cooled quickly for safety and freshness.

> Keeping foods at room temperature for several hours before freezing

> increases chances of spoilage and foodborne illness. Flavor, color, texture

> and nutrient content are likely to deteriorate also.

>

> To speed cooling, put the pan containing hot prepared dishes - main dishes,

> sauces, etc. - in another pan or sink of ice water. This is especially

> important when preparing large amounts of food.

>

> Keep the water cold by changing it frequently or run cold water around the

> pan of food. When cool, package and freeze immediately. (Note: Do not place

> hot glass or ceramic dishes in ice water - they may break.)

>

> Pack foods in amounts you will use at one time. Once food is thawed, it

> spoils more quickly than when fresh. Use moisture-vapor resistant packaging.

> Air shortens shelf life and affects food color, flavor and texture in

> undesirable ways.

>

> If you have empty space in a plastic freezer carton or other rigid

> container, fill it with crumpled freezer paper. Be sure to label each

> package with the name of the food and the date. For packaging foods, coated

> or laminated freezer papers, plastic wraps or bags and heavy-duty aluminum

> foil are good. If lightweight freezer bags are used, protect them by placing

> them inside rigid containers.

>

> Source: " Freezing Prepared Foods, " Iowa State University ative

> Extension Service

>

>

>