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How to Prepare a Recipe for the Freezer

When creating [http:www.hobbygourmet.com/ Rezepte] that freeze well you have to be weary of many factors so that when you come to reheat in the future you end up with what was intended. In this article I am going to give you 10 useful tips to help you select and modify recipes to make them suitable for freezing. I'll also give a few [http:www.hobbygourmet.com/ Rezept] suggestions at the end.  Try and avoid using cheese, or make the recipe without cheese and apply it on reheat. Cheese does not freeze well and tends to separate. Like cheese, Butter tends to separate so avoid really oily and buttery recipes. Cook vegetable based recipes a little less than required so that the vegetables are not soggy on reheat. Soups, Stews and Casseroles all generally freeze very well. If freezing meat, make sure it's completely cooked through before freezing and is reheated all the way through before serving. Use good quality freezer bags. Separate fresh cooked vegetable from sauces and mix on reheat if you want to keep the fresh veg taste. Tofu does not freeze well at all. Avoid this!</li> Tomato based recipes freeze best in my experience, tomato based pasta dishes do great.</li> Cook down sauce based recipes a little more than normal so it's a little thicker. Then add extra water on reheat.</li> </ol>

For [http:www.hobbygourmet.com/ Schweiz Rezepte] suggestions I would say that Tomato Sauce made by frying fresh veggies (onion, garlic, peppers) and fresh tomatoes with some spice, then blended, cooled and frozen in single portions is by far my fave freezer recipe. Rice, peas and veg works really well too as do most curries with vegetable curry working best for me.

One great met hid for cooking freezer meals is cooking just once a month and then having meals to just pop in the microwave or oven when you get home from work. This frees up an enormous amount of time and means you save money from buying bulk ingredients and avoiding the temptation to grab take out!