A Hint of Spice: FREEZING TIPS

FREEZING TIPS

When making casseroles, line the bottom of the casserole dish with foil. When casserole is cooled, lift it from the pan with the foil and place in a freezer bag or container.
Cool foods before placing them in the freezer.
Wrap foods well to prevent freezer burn. Freezer burn is the dehydration of foods.
Pack foods in freezer and microwave safe containers. This will save time when going to reheat the foods.
If you want to freeze something in glass, make sure you use glass that is tempered or specificially labeled freezer safe. Mason jars are probably the best glass to use in the freezer.
Squeeze out as much air as possible. If you are using glass, completely fill the container. If you are freezing sauces, soups, or stews, leave a little room for expansion of the liquids when they freeze.
Do not stack food that has not been frozen. Wait until the food has been completely frozen before stacking it.
To prevent waste, keep track of the foods that you have.
Recipes with a condensed-soup base usually freeze well.
Freeze casseroles unbaked or baked. Allow additional baking time for frozen casseroles.
When cooking a casserole, use an instant read thermometer to check the center. It should reach 160 degrees F. If not hot enough, continue to bake the casserole and check it every 15 minutes.
If a casserole recipe calls for cheese topping, freeze it without the cheese. Add the cheese during the last 10 to 20 minutes of cooking.
Store frozen meals at 0 degrees F, or colder.
For best quality, use foods within three months.
Label freezer packages with content, date, and cooking instructions.
For quick, single-serving lunches, freeze foods in individual portions.
Blanch or steam all vegetables and cool them quickly in ice water before freezing. This will save the flavor and texture of the vegetables.
You can freeze fruits with or without sugar, but freezing them with sugar will help retain the texture and color. Use citric or absorbic acid on lightly colored fruits such as apples and peaches, to keep them from discoloring.
Repackage meats from the grocery store before freezing, or place the entire package in a freezer safe container or freezer bag. The plastic wrap on the meats will allow oxygen to get to the meats and enable foods to become easily freezer burned.
If you thaw meat, you should cook it before you refreeze it.
To keep bacteria from growing, thaw foods in the refrigerator.
Slice bread and half bagels before freezing so that you can easily remove the slices you need. Slip the bagel halves in freezer bag back to back to prevent them from sticking together.Cool pancakes and waffles before freezing and put a sheet of wax paper inbetween each one.
Another convenient way to freeze soups and broths is to use plastic ice cube trays. Let the soup or broth cool and then fill the ice cube trays with the liquid. After it is frozen, pop out the cubes and place in a freezer bag. Later you can pull out as many as you need.
If the power goes out, frozen food can remain frozen for a few days. Keep the freezer closed and cover it with blankets, keeping the blankets away from the compressor.
To freeze Chapati Roti-Roti freezes well for about three months. Roti made from dough kneaded with Dahi (yogurt)freezes better than the Roti made from dough kneaded with water. You need wax paper, aluminum foil, and plastic film. Stack cooked Roti one on top of each other separated by thewax paper. Wrap the stack of Roti in Aluminum foil. Re-wrap it in plastic film. Freeze the stacks.Thaw the stack of Roti in the refrigerator, and reheat on the griddle.
To freeze Dal (cooked beans)-Let Dal cool to room temperature. Put one cup of cooked Dal/beans lentils in a freezer zip lock bags. Squeeze out air as much as possible. Close the bag and store in the freezer. This will be good for three months. Thaw the bags in the refrigerator over night. Remove Dal from the bags and reheat on stove top or the microwave oven.
To freeze Cooked Rice-Let rice cool to room temperature. Put one cup of cooked rice in freezer zip lock bags. Squeeze out air as much as possible. Close the bag and store in the freezer. This will be good for three months.Don't thaw the bags when needed. Put the un-opened bag in microwave at high for three minutes. You will see the bag puff up with steam. Let it cool. The rice is ready to serve.
Freezing paratha-Let the parathas cool completely. Cut squares of wax paper a little larger than the parathas. Spread out a square of aluminum foil.Alternate the parathas with squares of wax paper .I usually make stacks of 10 parathas in one bundle .Tightly wrap the aluminum foil .Label with date and contents and put this stack in a freezer bag. This lasts for several months in the freezer.
Freezing Green Chutney-I like to make a batch of green chutney that can last me atleast 15 days to a month.The way to save it is very easy.My best friend Sonal shared her secret with me.Spread the Green chutney in a Ziploc Freezer bag in a thin layer.Let it freeze in a freezer (put it flat).Once it freezes over,it looks like a big chip(or papad).Whenever you need Green Chutney,just like a chip an microwave it(or nuke it,as I say) for 10-15 seconds as needed to thaw it.