Home cooking
What can be more comforting than the aromas wafting from a bubbling pot of braised goodness in your kitchen? The knowledge that the contents of said pot are enough to tide you over for a couple of meals, that’s what.
COOK IT, FREEZE IT
Correct storage of your frozen meals is an important factor in making sure your food tastes as good on its encore performance as it did on its debut. When it comes to packaging your freezer stash, it is important to have a ready supply of containers on hand that stack easily to maximise your freezer real estate. Airtight containers and sealable bags are essential. When filling containers, leave a gap at the top so liquids can expand as they freeze. If using zip-top bags, expel as much air as possible before sealing. When freezing a homemade hot dish, it is important to let it cool slightly before covering and placing it in the fridge to cool properly, before you put it in the freezer. If using glass containers for freezing, it is best to use ones sold especially for that purpose; if not, they may crack in the freezer. It is ideal to purchase airtight containers that can transfer from the freezer to the microwave. Store slow-cooked foods, such as soups and casseroles, in serving-sized containers. The food will freeze faster, preserving more nutrients, and it will ensure quicker thawing with minimal wastage. It’s also handy to take out for a single-serve office lunch.
LABEL IT
Labelling is an integral part of freezing any food, whether it’s leftovers, fresh meat or stock. Correct labelling is vital to getting the most out of what you’ve cooked
