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Default Best way to freeze meals?

I've been making food in larger batches and freezing the meals in
reusable containers. It's working okay for the most part, but it could
use some improvement.

How do you prevent freezerburn? I can't get all the air out of the
container, so there is always a surface open to the air when it
freezes.

I read somewhere to freeze it, then remove it from the container and
put it in a baggy or something. But what would be the best way to wrap
the blocks so that they stay airtight? Saran wrap? Wax paper?

I'm considering getting one of those food saver things? Is it cost
effective for storing individual meal pouches? Or would the bags be
spendy for a bunch of small stuff. Normally, they are are used for
larger packages.

Right now, I am using gladware/tupperware type containers, and I get
2-3 meals out of one container, so when I pick something, I have to eat
it for 2-3 days. If I find a better way< i could do smaller, actual
individual meals, and have a bit more variety as well as preventing the
freezerburn.

For those of you who freeze meals, what containers and methods do you
prefer?

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Default Best way to freeze meals?

On 28 Mar 2006 21:28:31 -0800, "
> wrote:

>I'm considering getting one of those food saver things? Is it cost
>effective for storing individual meal pouches? Or would the bags be


I just got one and I don't think it'll be too spendy for individual meal
pouches. I haven't even used mine yet, but I got it based on
recommendations here and from a coworker who uses her constantly.

--
Siobhan Perricone
One trend that bothers me is the glorification of
stupidity, that the media is reassuring people it's
all right not to know anything.... That to me is
far more dangerous than a little pornography
on the Internet. - Carl Sagan
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Default Best way to freeze meals?

wrote:

> I've been making food in larger batches and freezing the meals in
> reusable containers. It's working okay for the most part, but it could
> use some improvement.
>
> How do you prevent freezerburn? I can't get all the air out of the
> container, so there is always a surface open to the air when it
> freezes.


Make sure you leave the correct amount of air space and no more. Air
removal is key so make sure you burp your containers. Put the lid on
then with one hand creating pressue in the centre lift one corner and
reseal.

>
> I read somewhere to freeze it, then remove it from the container and
> put it in a baggy or something. But what would be the best way to wrap
> the blocks so that they stay airtight? Saran wrap? Wax paper?


That is one way. Put the block in a freezer bag, suck the air out with
a straw and seal.

>
> I'm considering getting one of those food saver things? Is it cost
> effective for storing individual meal pouches? Or would the bags be
> spendy for a bunch of small stuff. Normally, they are are used for
> larger packages.


I have an off brand vacuum sealer that cost me about $20. The thing has
more than paid for itself. Meal pouches work too.

>
> Right now, I am using gladware/tupperware type containers, and I get
> 2-3 meals out of one container, so when I pick something, I have to eat
> it for 2-3 days. If I find a better way< i could do smaller, actual
> individual meals, and have a bit more variety as well as preventing the
> freezerburn.


Use smaller containers. Seriously, use ones that will give you 1 meal.

>
> For those of you who freeze meals, what containers and methods do you
> prefer?


Individual meals - ziploc containers, vacuum pouches
entrees - ziploc containers or foil trays depending on the amount
casseroles - foil trays
meal components - ziploc bags, vacuum bags
bulk meats - freezer paper
fish - dipped in water, froze then put into ziploc bags

A rule of thumb, anything that you freeze but wouldn't use the whole
amount at one time like strawberries, blueberries, corn, broccoli etc,
use ziploc freezer bags. Close until a drinking straw will just fit in
one corner. Suck the air out and seal the bag.

>

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Default Best way to freeze meals?

I assume you must live alone, otherwise you wouldn't have the problem of
thawing something then having to eat it over several days (when I had a
family around, when I thawed something it got eaten up).

I live alone and cook for one --I have wrestled with the exact same problem
for years. I have quit making large recipes with intentions to spread
leftovers out over time because unless you are obsessively fastidious about
your freezer a lot of food gets tossed out even if it is still good.

The only exception is something that you can completely fill a container
with, like chili or soup (some), so when you take it out and defrost it you
don't mind eating it all for a day or two. Completely filling the container
(expansion allowance or freeze it open then cover) helps prevent the frost.

The best thing is to cook as small a recipe as practical because otherwise
no matter what your intentions, the reality is you are going to waste a lot.

A lot depends on how domestic you are. In my case, I love good food and good
cooking but my other important interests supercede being home much except on
weekends, when domestic chores are done, including some cooking.

After years of hassling with it I am at a point where if I lived in a city I
would eat three meals a day at a restaurant during the week (a good
restaurant) --it would cost about the same overall. If you can do this and
you cook for one, save the time, money, and the aggravation of shopping for
one.

I have tried several sealing gadgets --they all work OK, esp. for a
family-sized quantities. For uncooked fish it is better to just cover with
water in a portion-size container, same with chicken breasts.

The point is, be realistic. If after a short while with a system you are
tossing stuff out a lot, or don't feel like following through with the
frozen dish you made two weeks ago, whatever, don't think that buying a new
gadget will solve the problem. The problem amounts to quantity control --
less is more.
--
Lefty

Life is for learning
The worst I ever had was wonderful.




> wrote in message
oups.com...
> I've been making food in larger batches and freezing the meals in
> reusable containers. It's working okay for the most part, but it could
> use some improvement.
>
> How do you prevent freezerburn? I can't get all the air out of the
> container, so there is always a surface open to the air when it
> freezes.
>
> I read somewhere to freeze it, then remove it from the container and
> put it in a baggy or something. But what would be the best way to wrap
> the blocks so that they stay airtight? Saran wrap? Wax paper?
>
> I'm considering getting one of those food saver things? Is it cost
> effective for storing individual meal pouches? Or would the bags be
> spendy for a bunch of small stuff. Normally, they are are used for
> larger packages.
>
> Right now, I am using gladware/tupperware type containers, and I get
> 2-3 meals out of one container, so when I pick something, I have to eat
> it for 2-3 days. If I find a better way< i could do smaller, actual
> individual meals, and have a bit more variety as well as preventing the
> freezerburn.
>
> For those of you who freeze meals, what containers and methods do you
> prefer?
>





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Default Best way to freeze meals?

Jude wrote:

> ~patches~ wrote:
>
>
>>>I read somewhere to freeze it, then remove it from the container and
>>>put it in a baggy or something. But what would be the best way to wrap
>>>the blocks so that they stay airtight? Saran wrap? Wax paper?

>>
>>That is one way. Put the block in a freezer bag, suck the air out with
>>a straw and seal.

>
>
>
>>A rule of thumb, anything that you freeze but wouldn't use the whole
>>amount at one time like strawberries, blueberries, corn, broccoli etc,
>>use ziploc freezer bags. Close until a drinking straw will just fit in
>>one corner. Suck the air out and seal the bag.
>>

>
>
> Ah, the old pot-smokers trick. I've never used a straw - back in
> college, I got quite adept at putting my lips to the corner of the
> baggie and sucking out all the air. I can create ziplocs that look
> almost as if they've been vacuum sealed with my suck!! Guests look at
> me kinda funny when they see me packaging up lefotvers fter dinner,
> though =)
>
> Never thought of using a straw. Musta been too stoned!!
>


LOL! I've never heard the method refered to as that. And I've never
smoked anything legal or illegal. I learned the straw trick years ago.
It's a little more sanitary then trying to suck the air out with your
mouth on the bag. Another trick for vacuum sealing ziploc bags is to
leave them sealed on the zipper end, slice the bottom end, then fill
with your food. Place on the vacuum sealer and seal.
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Default Best way to freeze meals?

Sheldon wrote:

> You're confusing freezer burn for frost accumulation... with very rare
> exceptions (eggs) cooked foods don't get freezer burn.


My big problem as far as freezder burn seems to be bread and baked
goods. I wrap em in Saran, then toss them into a Ziploc freezer bag,
but they still seem to get that nasty whitish crust. What can you tell
me about freezder burn on baked (obviously, that means cooked!) goods?

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Default Best way to freeze meals?

On 28 Mar 2006 21:28:31 -0800, "
> wrote:

>Right now, I am using gladware/tupperware type containers, and I get
>2-3 meals out of one container, so when I pick something, I have to eat
>it for 2-3 days. If I find a better way< i could do smaller, actual
>individual meals, and have a bit more variety as well as preventing the
>freezerburn.
>
>For those of you who freeze meals, what containers and methods do you
>prefer?


I package our meat in small ziplock bags in two-person sizes. The
exception is if it's something that I'm going to want to slow-cook in
bulk (chicken drumsticks etc) and then refreeze...

Bread just gets tossed in the freezer in the bag it came in (with only
two of us we don't use the bread fast enough to avoid it going stale
and gross, or worse mouldy!) I preslice the bread so it's easy to pull
out a few slices and stick them in the toaster - toasting makes up for
any dryness, or else I make them into french toast for breakfast and
the egg/milk remoisturises them.

I very rarely bother to freeze leftovers any more because DH doesn't
like eating them, and we only have a small freezer so there's no room
for more than half a dozen containers. But when I do, I put it in
individual serve plastic containers and don't worry about the extra
air in them. They're not going to be there long enough to dry out.

Since DH HATES eating leftovers I try to only make enough for one meal
at a time, or one meal for him and a lunch for me. Otherwise I end up
eating the same thing every day for the rest of the week and it gets
boring, or else we throw out perfectly good food!

The foodsaver sounds like a handy gizmo and I've often thought I'd
like one... let us know if it works out!
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Default Best way to freeze meals?

In article .com>,
" > wrote:

> I've been making food in larger batches and freezing the meals in
> reusable containers. It's working okay for the most part, but it could
> use some improvement.
>
> How do you prevent freezerburn? I can't get all the air out of the
> container, so there is always a surface open to the air when it
> freezes.
>
> I read somewhere to freeze it, then remove it from the container and
> put it in a baggy or something. But what would be the best way to wrap
> the blocks so that they stay airtight? Saran wrap? Wax paper?
>
> I'm considering getting one of those food saver things? Is it cost
> effective for storing individual meal pouches? Or would the bags be
> spendy for a bunch of small stuff. Normally, they are are used for
> larger packages.
>
> Right now, I am using gladware/tupperware type containers, and I get
> 2-3 meals out of one container, so when I pick something, I have to eat
> it for 2-3 days. If I find a better way< i could do smaller, actual
> individual meals, and have a bit more variety as well as preventing the
> freezerburn.
>
> For those of you who freeze meals, what containers and methods do you
> prefer?


I do individual things in small tupperware type containers. Before I
put on the lid I lay a piece of plastic wrap on the food, press it down
so that it's in contact with the food and then put the lid on. Help
prevent all the ice crystals.

marcella
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Default Best way to freeze meals?

I use plastic containers for one-person meals and have never had a
problem with freezer burn. So you actually experience it?

BTW, raw meat goes into freezer bags that I press the air out of. It
never stays in freezer for more than a month. no freezer burn there, either.

I find freezing meals for more than one day unpractical, because it
means I defrost the whole thing on day one and am still eating it a few
days later. After defrosting, one ought to eat the most foods within 24
hours. I think fats aren't as tricky, but I'm not sure.


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Default Best way to freeze meals?


Jude wrote:
> Sheldon wrote:
>
> > You're confusing freezer burn for frost accumulation... with very rare
> > exceptions (eggs) cooked foods don't get freezer burn.

>
> My big problem as far as freezder burn seems to be bread and baked
> goods. I wrap em in Saran, then toss them into a Ziploc freezer bag,
> but they still seem to get that nasty whitish crust. What can you tell
> me about freezder burn on baked (obviously, that means cooked!) goods?


I freeze all sorts of baked goods, breads, cakes, cookies, etc.,
although I try not to to and not too much when I do... I don't really
like bread that's been frozen nor do I like wasting valuable freezer
space on bread, although frozen cakes and cookies taste fine, in fact
freezing improves anything chocolate, especially when eaten still
frozen. hehe I've never seen any freezer burn on baked goods and I
don't do any special wrapping, usually just what it came packaged in
from the store... if it's something I baked it's usually all eaten way
before it's left overs, but if it's a small amount a zip-loc works
fine.
I've seen frost accumulation occasionally but no freezer burn. Of
course I don't keep baked goods in my freezer more than like 4 months
at the most, usually less than 2 months... chocolate chip cookies and
chocolate brownies are lucky to last a week, two days is typical... in
fact I'll toss those into the freezer for just a few hours only because
they'll taste better that evening.. So for how many years do you
store cheapo white bread in your freezer?

Btw, regardless how fancily wrapped to protect from freezer burn the
texture of tender steaks will still be drastically compromised from
freezing (and I just know none of yoose can flash freeze at home), so
only a pinhead will stock up on expensive tender beef just because it's
a few pennies cheaper on sale only to toss it in their freezer.

And that's another reason why when I grind meat I'll plan to cook like
six big burgers all at once, or I'll do a meat loaf (meat loaf freezes
really well), because freezing raw ground meat really ruins it... I can
rewarm my cooked burgers without it losing its juicyness, but your
frozen crap lost all its juicyness during thawing... of course yoose
what only eat pre ground mystery meat have no way to know the
difference.

Actually a little freezer burn is no biggie, certainly not worth
investing hundreds of dollars into special equipment and all that time
and effort wrapping... just slice that spot off same like a bit of mold
from cheese. Much better to invest a buck on a freezer pen so you can
mark the date, and then don't save stuff so friggin' long.

Sheldon

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Default Best way to freeze meals?

In article >,
Siobhan Perricone > wrote:
>
> I just got one and I don't think it'll be too spendy for individual meal
> pouches. I haven't even used mine yet, but I got it based on
> recommendations here and from a coworker who uses her constantly.


Which model did you get, Siobbhan? I've got a bead on one for $20,
NITB. I'm thinking that at that price I'm morally obligated to purchase
it, even if I never use it. . . . :-)
--
-Barb
<http://jamlady.eboard.com> Updated 3-27-2006 It Can Can!

"If it's not worth doing to excess, it's not worth doing at all."
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jake wrote:
> I use plastic containers for one-person meals and have never had a
> problem with freezer burn. So you actually experience it?
>
> BTW, raw meat goes into freezer bags that I press the air out of. It
> never stays in freezer for more than a month. no freezer burn there, either.


Perfect, no one in the US needs two years worth of frozen meats, two
months worth tops is all that's necessary... it's not like there's a
shortage of food in the US... most any single stupidmarket in the US
contains more food than an entire third world country.

> I find freezing meals for more than one day unpractical, because it
> means I defrost the whole thing on day one and am still eating it a few
> days later. After defrosting, one ought to eat the most foods within 24
> hours. I think fats aren't as tricky, but I'm not sure.


I don't mind left overs, so I will prepare enough for 2-3 days and that
much again to freeze for another 2-3 days worth. Like yesterday I
prepared a huge pot of great northen bean soup; 3 pounds dried beans,
with onions, garlic, carrots, celery, and sesonings.. also a mess of
smoked ham hocks, filled a ten quart pot... was excellent for dinner
yesterday. But today on my travels I spotted fresh turnip greens on
sale (.99/lb, cleaned/bagged), tossed half of em into the pot today as
it was heating slowly... impressive. I also cook large quantities
because I will usually share with neighbors, etc., like tomorrow I'm
going to visit an elderly relative of a neighbor, she's in a nursing
home and I was told she will love my beans, so I have a quart container
in the fridge all ready to go. That's one of the things I enjoy
doing, visiting someone who can use the company and a home cooked
dish... conversations with the elderly is the best learning experience
there is, especially about food.

Sheldon

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Default Best way to freeze meals?


"Karen AKA Kajikit" > wrote in message
...
> On 28 Mar 2006 21:28:31 -0800, "
> > wrote:
>
>>Right now, I am using gladware/tupperware type containers, and I get
>>2-3 meals out of one container, so when I pick something, I have to eat
>>it for 2-3 days. If I find a better way< i could do smaller, actual
>>individual meals, and have a bit more variety as well as preventing the
>>freezerburn.
>>
>>For those of you who freeze meals, what containers and methods do you
>>prefer?

>
> I package our meat in small ziplock bags in two-person sizes. The
> exception is if it's something that I'm going to want to slow-cook in
> bulk (chicken drumsticks etc) and then refreeze...
>
> Bread just gets tossed in the freezer in the bag it came in (with only
> two of us we don't use the bread fast enough to avoid it going stale
> and gross, or worse mouldy!) I preslice the bread so it's easy to pull
> out a few slices and stick them in the toaster - toasting makes up for
> any dryness, or else I make them into french toast for breakfast and
> the egg/milk remoisturises them.
>
> I very rarely bother to freeze leftovers any more because DH doesn't
> like eating them, and we only have a small freezer so there's no room
> for more than half a dozen containers. But when I do, I put it in
> individual serve plastic containers and don't worry about the extra
> air in them. They're not going to be there long enough to dry out.
>
> Since DH HATES eating leftovers I try to only make enough for one meal
> at a time, or one meal for him and a lunch for me. Otherwise I end up
> eating the same thing every day for the rest of the week and it gets
> boring, or else we throw out perfectly good food!
>
> The foodsaver sounds like a handy gizmo and I've often thought I'd
> like one... let us know if it works out!


I got a foodsaver a while back, and I really like it. Besides the obvious
better preservation, there are a couple of other benefits that I hadn't
thought about before I got it. For one thing, you can see through the bags
really well, so you can tell what's in there, even if you can't read your
smudged handwriting. For another, things take less space because you don't
have the extra packaging and airspace taking up room. Last, it's kind of
nice to freeze things like spaghetti sauce with the package laying flat.
Easy to store, but it also thaws much faster than if you have a brick-sized
thing.

Donna


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> I got a foodsaver a while back, and I really like it. Besides the obvious
> better preservation, there are a couple of other benefits that I hadn't
> thought about before I got it. For one thing, you can see through the bags
> really well, so you can tell what's in there, even if you can't read your
> smudged handwriting. For another, things take less space because you don't
> have the extra packaging and airspace taking up room. Last, it's kind of
> nice to freeze things like spaghetti sauce with the package laying flat.
> Easy to store, but it also thaws much faster than if you have a
> brick-sized thing.
>
> Donna



I got a foodsaver a month ago and love it. The bags are reusable, so it's
not as expensive as it might seem.

Carol




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" > wrote in
oups.com:

>
> How do you prevent freezerburn? I can't get all the air out of the
> container, so there is always a surface open to the air when it
> freezes.


> For those of you who freeze meals, what containers and methods do you
> prefer?
>


I have half a dozen small plastic containers, a bit like takeaway food
containers - they cost about $1 for the lot. They're about half a litre
capacity; enough for one re-heated lunch at work. I line each one with a
small freezer bag, put the food in, twist the top of the bag, write on it
with a texta, put the lid on and freeze. Once frozen, I remove the
containers, which can then be re-used.

In the case of soups, stews, curries etc, this tends to remove the air
fairly effectively. Things with more shape like lasagne or whole chicken
bits wouldn't work as well, but then I tend to eat that kind of thing
fairly quickly (over a few nights), and make the stew-type stuff for the
freezing.

K
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On Wed, 29 Mar 2006 17:39:08 -0600, Melba's Jammin'
> wrote:

>In article >,
> Siobhan Perricone > wrote:
>>
>> I just got one and I don't think it'll be too spendy for individual meal
>> pouches. I haven't even used mine yet, but I got it based on
>> recommendations here and from a coworker who uses her constantly.

>
>Which model did you get, Siobbhan? I've got a bead on one for $20,
>NITB. I'm thinking that at that price I'm morally obligated to purchase
>it, even if I never use it. . . . :-)


We bought the v800, it was like $80 at the food saver site.

I just used it to put my salad greens into a cannister for the fridge so we
can just get as much salad as we want for a side dish. If all this thing
does is keep my salad greens longer, it'll pay for itself.

Tonight we bought some peeps, I plan to mutate them with the food saver.

--
Siobhan Perricone
One trend that bothers me is the glorification of
stupidity, that the media is reassuring people it's
all right not to know anything.... That to me is
far more dangerous than a little pornography
on the Internet. - Carl Sagan
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For another, things take less space because you don't
> have the extra packaging and airspace taking up room. Last, it's kind of
> nice to freeze things like spaghetti sauce with the package laying flat.
> Easy to store, but it also thaws much faster than if you have a
> brick-sized thing.
>
> Donna

RE the foodsaver --
They say you can also cook in the bags; i.e., place your spaghetti sauce in
a pan of boiling water. I've not done this, but it is supposedly a reason
to buy this.
Dee Dee


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"CK" > wrote in message
. ..
>
>
>> I got a foodsaver a while back, and I really like it. Besides the obvious
>> better preservation, there are a couple of other benefits that I hadn't
>> thought about before I got it. For one thing, you can see through the
>> bags really well, so you can tell what's in there, even if you can't read
>> your smudged handwriting. For another, things take less space because you
>> don't have the extra packaging and airspace taking up room. Last, it's
>> kind of nice to freeze things like spaghetti sauce with the package
>> laying flat. Easy to store, but it also thaws much faster than if you
>> have a brick-sized thing.
>>
>> Donna

>
>
> I got a foodsaver a month ago and love it. The bags are reusable, so it's
> not as expensive as it might seem.
>
> Carol

I thought I'd be broke buying bags, but I have so many things in mason jars,
that I use bags only about 1/10 of jars or containers. Now I'm just broke
buying mason jar lids -- just kidding!
Dee Dee


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"Sheldon" > wrote in message
oups.com...
>
> jake wrote:
> > I use plastic containers for one-person meals and have never had a
> > problem with freezer burn. So you actually experience it?
> >
> > BTW, raw meat goes into freezer bags that I press the air out of. It
> > never stays in freezer for more than a month. no freezer burn there,

either.
>
> Perfect, no one in the US needs two years worth of frozen meats, two
> months worth tops is all that's necessary... it's not like there's a
> shortage of food in the US... most any single stupidmarket in the US
> contains more food than an entire third world country.
>
> > I find freezing meals for more than one day unpractical, because it
> > means I defrost the whole thing on day one and am still eating it a few
> > days later. After defrosting, one ought to eat the most foods within 24
> > hours. I think fats aren't as tricky, but I'm not sure.

>
> I don't mind left overs, so I will prepare enough for 2-3 days and that
> much again to freeze for another 2-3 days worth. Like yesterday I
> prepared a huge pot of great northen bean soup; 3 pounds dried beans,
> with onions, garlic, carrots, celery, and sesonings.. also a mess of
> smoked ham hocks, filled a ten quart pot... was excellent for dinner
> yesterday. But today on my travels I spotted fresh turnip greens on
> sale (.99/lb, cleaned/bagged), tossed half of em into the pot today as
> it was heating slowly... impressive. I also cook large quantities
> because I will usually share with neighbors, etc., like tomorrow I'm
> going to visit an elderly relative of a neighbor, she's in a nursing
> home and I was told she will love my beans, so I have a quart container
> in the fridge all ready to go. That's one of the things I enjoy
> doing, visiting someone who can use the company and a home cooked
> dish... conversations with the elderly is the best learning experience
> there is, especially about food.
>
> Sheldon


You are right, and it is unusually kind of you to reach out and share this
way. Good cook.
--
Lefty

Life is for learning
The worst I ever had was wonderful
>





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"Dee Randall" > wrote in message
...
>
> For another, things take less space because you don't
>> have the extra packaging and airspace taking up room. Last, it's kind of
>> nice to freeze things like spaghetti sauce with the package laying flat.
>> Easy to store, but it also thaws much faster than if you have a
>> brick-sized thing.
>>
>> Donna

> RE the foodsaver --
> They say you can also cook in the bags; i.e., place your spaghetti sauce
> in a pan of boiling water. I've not done this, but it is supposedly a
> reason to buy this.
> Dee Dee


The only thing I "cooked" in the bag was some ravioli that I had made and
cooked, but not sauced. I just dropped the bag in boiling water. It worked
just fine.

Another thing it's good for is marinating things faster. You could do it in
the bags, but I've got one of the square, flat canisters, and that seems to
work pretty well.

Lettuce stored in one of the canisters also lasts a lot longer.

Donna





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Lefty wrote:

> The best thing is to cook as small a recipe as practical because otherwise
> no matter what your intentions, the reality is you are going to waste a lot.
>


I'm actually trying to cook in bulk so that I can not cook so often,
but still take lunches to work, and have something decent for dinner
when I get home. I need to save money and stop buying fast food lunch
at work and microwave meals. If I can make a variety of meals for the
freezer, then I can take out a different meal each day and still have
variety without buying food at work.

> A lot depends on how domestic you are. In my case, I love good food and good
> cooking but my other important interests supercede being home much except on
> weekends, when domestic chores are done, including some cooking.
>


I can only really cook twice a week. I can do some small stuff in the
microwave and toaster oven after work, but I only have access to the
oven and stovetop two days a week.

> After years of hassling with it I am at a point where if I lived in a city I
> would eat three meals a day at a restaurant during the week (a good
> restaurant) --it would cost about the same overall. If you can do this and
> you cook for one, save the time, money, and the aggravation of shopping for
> one.
>


I don't have the budget to eat out. That is basically what I have been
doing, and even a $5 lunch is costing me too much. I have to reduce
costs, and cooking my own meals is helping me do that. I'm just finding
too much frost in my containers.

> The point is, be realistic. If after a short while with a system you are
> tossing stuff out a lot, or don't feel like following through with the
> frozen dish you made two weeks ago, whatever, don't think that buying a new
> gadget will solve the problem. The problem amounts to quantity control --
> less is more.


It's been going pretty well for me. I did get bored when I only had 3
different meals, so I quit for awhile. Some of it holds up quite well -
my chili, beef roast, and salmon with pasta have all done well. But my
split pea soup is rather frosty, and my pork steak looks a bit dry.

I'm looking to add more variety, so I figured I would learn more before
I frost some more food.

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Sheldon wrote:

>
> You're confusing freezer burn for frost accumulation...


You are correct. I've had freezerburn with raw chicken and fish in the
past, so I assumed it was the same.

I need to learn how to prevent the frost problem.

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> I'm looking to add more variety, so I figured I would learn more before
> I frost some more food.


I took out some pork loin yesterday that I had baked and cut into individual
slices. They were not foodsavered. They were not frosted. I had wrapped
them in a paper that comes in a box (bought at Costco). It might be called
deli paper. They are sheets. If they are too juicy, wrap them in two
sheets. I had been wrapping them in butcher paper, but it was too bulky and
didn't tighten up enough around the meat.

Perhaps what you are trying to do - do I understand it correctly - you want
to make a whole meal and then defrost the whole meal for your lunch. What I
would do is freeze each thing separately; in this case, I would have a pork
chop and perhaps I would have some peas that I had frozen separately, and
whatever else you chose for lunch. Make yourself a little fresh salad to
take or a fresh fruit. i.e., don't try to get a whole meal in one package.

Perhaps I mis-read your query; if so -- pardone moi.
Happy cooking,
Happy frugal-ing,
Dee Dee


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In article >,
Siobhan Perricone > wrote:
>
> Tonight we bought some peeps, I plan to mutate them with the food saver.


'tis the season . . . .
--
-Barb
<http://jamlady.eboard.com> Updated 3-27-2006 It Can Can!

"If it's not worth doing to excess, it's not worth doing at all."


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"D.Currie" > wrote in message
...
>
> "Dee Randall" > wrote in message
> ...
>>
>> For another, things take less space because you don't
>>> have the extra packaging and airspace taking up room. Last, it's kind of
>>> nice to freeze things like spaghetti sauce with the package laying flat.
>>> Easy to store, but it also thaws much faster than if you have a
>>> brick-sized thing.
>>>
>>> Donna

>> RE the foodsaver --
>> They say you can also cook in the bags; i.e., place your spaghetti sauce
>> in a pan of boiling water. I've not done this, but it is supposedly a
>> reason to buy this.
>> Dee Dee

>
> The only thing I "cooked" in the bag was some ravioli that I had made and
> cooked, but not sauced. I just dropped the bag in boiling water. It worked
> just fine.
>
> Another thing it's good for is marinating things faster. You could do it
> in the bags, but I've got one of the square, flat canisters, and that
> seems to work pretty well.
>
> Lettuce stored in one of the canisters also lasts a lot longer.
>
> Donna
>

For anyone's information: There is at yahoo a group that I subscribed to
when I first got my foodsaver. You can also read all their archives. I
don't know if you have to register to do this or not. I wish I'd known about
this before I bought mine -- but no importance now that I didn't -- but it
is a good way to find out all the tricks before and after you buy.

Did you make your own ravioli and then foodsaver it, or was it dried pasta
ravioli that you foodsaver'd. People complain about food being squished,
but mine has a pulse button as well as other tricks.
Dee Dee
Dee Dee



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> wrote in message
ups.com...
>
> Sheldon wrote:
>
>>
>> You're confusing freezer burn for frost accumulation...

>
> You are correct. I've had freezerburn with raw chicken and fish in the
> past, so I assumed it was the same.
>
> I need to learn how to prevent the frost problem.


An expensive way is the foodsaver. Another way is to learn to wrap your
food very well/carefully. Another way after you've followed either of
those, is to not keep it too long.
Any other suggestions, anyone? Or are mine incorrect?
Dee Dee


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Melba's Jammin' wrote:
> In article >,
> Siobhan Perricone > wrote:
>
>>Tonight we bought some peeps, I plan to mutate them with the food saver.

>
>
> 'tis the season . . . .


Did you see the ones that are just being hatched out of chocolate
eggs? Nobody would have the heart to eat them, I guess. They are so
cute, sitting in the chocolate shell, looking all yellow and confused.
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"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote

> On Thu 30 Mar 2006 07:27:21a, Thus Spake Zarathustra, or was it Margaret
> Suran?


>> Did you see the ones that are just being hatched out of chocolate
>> eggs? Nobody would have the heart to eat them, I guess. They are so
>> cute, sitting in the chocolate shell, looking all yellow and confused.

>
> I've known people that look like that. :-)


(laughing!!) You two are really cracking me up.

nancy (no pun intended)


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On Thu 30 Mar 2006 07:27:21a, Thus Spake Zarathustra, or was it Margaret
Suran?

>
>
> Melba's Jammin' wrote:
>> In article >,
>> Siobhan Perricone > wrote:
>>
>>>Tonight we bought some peeps, I plan to mutate them with the food
>>>saver.

>>
>>
>> 'tis the season . . . .

>
> Did you see the ones that are just being hatched out of chocolate
> eggs? Nobody would have the heart to eat them, I guess. They are so
> cute, sitting in the chocolate shell, looking all yellow and confused.


I've known people that look like that. :-)

--
Wayne Boatwright @¿@¬
_____________________


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On Thu 30 Mar 2006 07:43:29a, Thus Spake Zarathustra, or was it Nancy Young?

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote
>
>> On Thu 30 Mar 2006 07:27:21a, Thus Spake Zarathustra, or was it Margaret
>> Suran?

>
>>> Did you see the ones that are just being hatched out of chocolate
>>> eggs? Nobody would have the heart to eat them, I guess. They are so
>>> cute, sitting in the chocolate shell, looking all yellow and confused.

>>
>> I've known people that look like that. :-)

>
> (laughing!!) You two are really cracking me up.


Careful, Nancy, you could end up like Humpty Dumpty! :-)

--
Wayne Boatwright @¿@¬
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Wayne Boatwright wrote:
> On Thu 30 Mar 2006 07:27:21a, Thus Spake Zarathustra, or was it Margaret
> Suran?
>
>
>>
>>Melba's Jammin' wrote:
>>
>>>In article >,
>>> Siobhan Perricone > wrote:
>>>
>>>
>>>>Tonight we bought some peeps, I plan to mutate them with the food
>>>>saver.
>>>
>>>
>>>'tis the season . . . .

>>
>>Did you see the ones that are just being hatched out of chocolate
>>eggs? Nobody would have the heart to eat them, I guess. They are so
>>cute, sitting in the chocolate shell, looking all yellow and confused.

>
>
> I've known people that look like that. :-)
>

Wayne, How could you? People will accuse us of being politically
incorrect!!! )

BTW, If I sat in a chocolate shell, I would manage to look happy. And
purple, from the cold. Nice, dark Chocolate, of course.
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Nancy Young wrote:
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote
>
>
>>On Thu 30 Mar 2006 07:27:21a, Thus Spake Zarathustra, or was it Margaret
>>Suran?

>
>
>>>Did you see the ones that are just being hatched out of chocolate
>>>eggs? Nobody would have the heart to eat them, I guess. They are so
>>>cute, sitting in the chocolate shell, looking all yellow and confused.

>>
>>I've known people that look like that. :-)

>
>
> (laughing!!) You two are really cracking me up.
>
> nancy (no pun intended)
>
>

If I didn't know you better, I would believe you. )
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On Thu 30 Mar 2006 08:55:12a, Thus Spake Zarathustra, or was it Margaret
Suran?

>
>
> Wayne Boatwright wrote:
>> On Thu 30 Mar 2006 07:27:21a, Thus Spake Zarathustra, or was it Margaret
>> Suran?
>>
>>
>>>
>>>Melba's Jammin' wrote:
>>>
>>>>In article >,
>>>> Siobhan Perricone > wrote:
>>>>
>>>>
>>>>>Tonight we bought some peeps, I plan to mutate them with the food
>>>>>saver.
>>>>
>>>>
>>>>'tis the season . . . .
>>>
>>>Did you see the ones that are just being hatched out of chocolate
>>>eggs? Nobody would have the heart to eat them, I guess. They are so
>>>cute, sitting in the chocolate shell, looking all yellow and confused.

>>
>>
>> I've known people that look like that. :-)
>>

> Wayne, How could you? People will accuse us of being politically
> incorrect!!! )


LOL! I've been accused of worse, but I doubt you have. :-)

> BTW, If I sat in a chocolate shell, I would manage to look happy. And
> purple, from the cold. Nice, dark Chocolate, of course.


I'm sure you would look rather "smart" sitting in a chocolate shell,
Margaret. Dark chocolate, of course!

--
Wayne Boatwright @¿@¬
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"Dee Randall" > wrote in message
...
>
> "D.Currie" > wrote in message
> ...
>>
>> "Dee Randall" > wrote in message
>> ...
>>>
>>> For another, things take less space because you don't
>>>> have the extra packaging and airspace taking up room. Last, it's kind
>>>> of nice to freeze things like spaghetti sauce with the package laying
>>>> flat. Easy to store, but it also thaws much faster than if you have a
>>>> brick-sized thing.
>>>>
>>>> Donna
>>> RE the foodsaver --
>>> They say you can also cook in the bags; i.e., place your spaghetti sauce
>>> in a pan of boiling water. I've not done this, but it is supposedly a
>>> reason to buy this.
>>> Dee Dee

>>
>> The only thing I "cooked" in the bag was some ravioli that I had made and
>> cooked, but not sauced. I just dropped the bag in boiling water. It
>> worked just fine.
>>
>> Another thing it's good for is marinating things faster. You could do it
>> in the bags, but I've got one of the square, flat canisters, and that
>> seems to work pretty well.
>>
>> Lettuce stored in one of the canisters also lasts a lot longer.
>>
>> Donna
>>

> For anyone's information: There is at yahoo a group that I subscribed to
> when I first got my foodsaver. You can also read all their archives. I
> don't know if you have to register to do this or not. I wish I'd known
> about this before I bought mine -- but no importance now that I didn't --
> but it is a good way to find out all the tricks before and after you buy.
>
> Did you make your own ravioli and then foodsaver it, or was it dried pasta
> ravioli that you foodsaver'd. People complain about food being squished,
> but mine has a pulse button as well as other tricks.
> Dee Dee
> Dee Dee
>


It was homemade ravioli. I haven't had a problem with things squishing, but
then again, I don't freeze a whole lot of squishable food. Things do get
compacted, but they loosen up when they're thawed and air gets in again. If
I was worried about something flattening too much, I'd freeze it first, but
with the ravioli, I didn't see any problems at all. this was fresh, cooked,
then frozen in a lump as an experiment. It all separated nicely.

Donna




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"D.Currie" > wrote in message
...
>
> "Dee Randall" > wrote in message
> ...
>>
>> "D.Currie" > wrote in message
>> ...
>>>
>>> "Dee Randall" > wrote in message
>>> ...
>>>>
>>>> For another, things take less space because you don't
>>>>> have the extra packaging and airspace taking up room. Last, it's kind
>>>>> of nice to freeze things like spaghetti sauce with the package laying
>>>>> flat. Easy to store, but it also thaws much faster than if you have a
>>>>> brick-sized thing.
>>>>>
>>>>> Donna
>>>> RE the foodsaver --
>>>> They say you can also cook in the bags; i.e., place your spaghetti
>>>> sauce in a pan of boiling water. I've not done this, but it is
>>>> supposedly a reason to buy this.
>>>> Dee Dee
>>>
>>> The only thing I "cooked" in the bag was some ravioli that I had made
>>> and cooked, but not sauced. I just dropped the bag in boiling water. It
>>> worked just fine.
>>>
>>> Another thing it's good for is marinating things faster. You could do it
>>> in the bags, but I've got one of the square, flat canisters, and that
>>> seems to work pretty well.
>>>
>>> Lettuce stored in one of the canisters also lasts a lot longer.
>>>
>>> Donna
>>>

>> For anyone's information: There is at yahoo a group that I subscribed to
>> when I first got my foodsaver. You can also read all their archives. I
>> don't know if you have to register to do this or not. I wish I'd known
>> about this before I bought mine -- but no importance now that I didn't --
>> but it is a good way to find out all the tricks before and after you buy.
>>
>> Did you make your own ravioli and then foodsaver it, or was it dried
>> pasta ravioli that you foodsaver'd. People complain about food being
>> squished, but mine has a pulse button as well as other tricks.
>> Dee Dee
>> Dee Dee
>>

>
> It was homemade ravioli. I haven't had a problem with things squishing,
> but then again, I don't freeze a whole lot of squishable food. Things do
> get compacted, but they loosen up when they're thawed and air gets in
> again. If I was worried about something flattening too much, I'd freeze it
> first, but with the ravioli, I didn't see any problems at all. this was
> fresh, cooked, then frozen in a lump as an experiment. It all separated
> nicely.
>
> Donna

Thanks, Donna.
I looked in the freezer for something to eat today and I found this carcass
of a chicken -- it really mushed up. UGLEE!!
I can't remember if I pre-froze it a little or not, though.
Thanks for the information about the ravioli --
Saved and filed.
Dee Dee


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Sheldon wrote:

> jake wrote:
>
>>I use plastic containers for one-person meals and have never had a
>>problem with freezer burn. So you actually experience it?
>>
>>BTW, raw meat goes into freezer bags that I press the air out of. It
>>never stays in freezer for more than a month. no freezer burn there, either.

>
>
> Perfect, no one in the US needs two years worth of frozen meats, two
> months worth tops is all that's necessary... it's not like there's a
> shortage of food in the US... most any single stupidmarket in the US
> contains more food than an entire third world country.
>

I wish I had such noble motives The main reason is that my freezer
compartment (inside the fridge( is only 17 liters big. Almost half of
that is used for bread, sometimes. So rotation becomes almost
unavoidable. But I certainly agree that freezing things for a long time
isn't necessary for most peopel> I'd make an exception for people who
grow foods/ have entire animals that needed frerezing. That's a
different story.
>
>>I find freezing meals for more than one day unpractical, because it
>>means I defrost the whole thing on day one and am still eating it a few
>>days later. After defrosting, one ought to eat the most foods within 24
>>hours. I think fats aren't as tricky, but I'm not sure.

>
>
> I don't mind left overs, so I will prepare enough for 2-3 days and that
> much again to freeze for another 2-3 days worth. Like yesterday I
> prepared a huge pot of great northen bean soup; 3 pounds dried beans,
> with onions, garlic, carrots, celery, and sesonings.. also a mess of
> smoked ham hocks, filled a ten quart pot... was excellent for dinner
> yesterday. But today on my travels I spotted fresh turnip greens on
> sale (.99/lb, cleaned/bagged), tossed half of em into the pot today as
> it was heating slowly... impressive. I also cook large quantities
> because I will usually share with neighbors, etc., like tomorrow I'm
> going to visit an elderly relative of a neighbor, she's in a nursing
> home and I was told she will love my beans, so I have a quart container
> in the fridge all ready to go. That's one of the things I enjoy
> doing, visiting someone who can use the company and a home cooked
> dish... conversations with the elderly is the best learning experience
> there is, especially about food.
>


I almst always cook extra. Because it's efficient and because there are
many days when the time betwween work and the gym is too short for
cooking. Then I reheat something from the freezer. Which ahs been frozen
in a one-day portion.

Your soup sounds very good.

> Sheldon
>

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jake wrote:
> Sheldon wrote:
>
> > jake wrote:
> >
> >>I use plastic containers for one-person meals and have never had a
> >>problem with freezer burn. So you actually experience it?
> >>
> >>BTW, raw meat goes into freezer bags that I press the air out of. It
> >>never stays in freezer for more than a month. no freezer burn there, either.

> >
> >
> > Perfect, no one in the US needs two years worth of frozen meats, two
> > months worth tops is all that's necessary... it's not like there's a
> > shortage of food in the US... most any single stupidmarket in the US
> > contains more food than an entire third world country.
> >

> I wish I had such noble motives The main reason is that my freezer
> compartment (inside the fridge( is only 17 liters big. Almost half of
> that is used for bread.


Don't freeze bread, a poor use of freezer space.

> But I certainly agree that freezing things for a long time
> isn't necessary for most peopel, I'd make an exception for people who
> grow foods/ have entire animals that needed frerezing. That's a
> different story.


Those types also typically don't live close to stupidmarkets. I live
in rural NYS, the closest real stupidmarket is a good hour's drive...
there are folks in the bible belt who shop a full pick up full about
once every three months, because it's like a four hour drive (one way)
to vittles.

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Dee Randall wrote:

> An expensive way is the foodsaver. Another way is to learn to wrap your
> food very well/carefully. Another way after you've followed either of
> those, is to not keep it too long.
> Any other suggestions, anyone? Or are mine incorrect?



Thanks. I actually noticed the frost after only a week or two. I am
either opening the freezer too much, or I didn't have it cold enough
when I put it in. Either that, or I my newer containers aren't as good.
I used different containers last time, but they were more fragile when
frozen, and some of the lids didn't stay on as well. So, I bought new
containers.

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wrote on 30 Mar 2006 in rec.food.cooking

>
> Sheldon wrote:
>
> > Frost (frozen water) is not a problem, in fact on meats especially it
> > helps to prevent freezer burn.

>
> Thanks. That pretty much solves my problem. I thought my food was going
> bad. I'm pretty new at trying to do this, so I hadn't expected this.
>
>
>
> > equipment is not only showing off their conspicuous consumption, they
> > are also a lousy cook... means they are incapable of the most

important
> > most basic aspect, of properly managing their food supply.
> >

>
> Well, I'm not a great cook, but I have good access to the oven and
> stove top only twice a week, so I am limited at how much I can cook on
> the other days. And since I work with food all day at work, I'm not
> keen on coming home at 11pm and cooking dinner anyway. I want to relax
> and eat my dinner. I much prefer cooking larger batches and then just
> putting something in the microwave or toaster oven. I can check email
> or read newsgroups while it cooks, and while I eat.
>
> And I am trying to save money, so I have to quit buying food at work. I
> need to have enough variety in my freezer that I can have lunches and
> dinners with variety. I don't mind eating the same brealfast for
> several days, but I would like variety in my other meals.
>
> I think a freezer is a great way for a single person to make larger
> batches and then have those last throughout the week. And if I do 3-4
> different meals each week, and alternate, then after a month, I will
> have a nice variety of meals. As long as I rotate them, it should be
> used in less than 3 months easily.
>
>


Consider the boil in a bag concept...Pre-cooked frozen meals that you re-
heat/defrost by putting the pouch boiling water.

(Yeah...Yeah see microwave...But it Never hurts to have many arrows in
your quiver.)

--
-Alan
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