Freezing cooked food

What do I need to know about freezing cooked meal? I'm interested
mostly about soup and chicken. How many hours should I wait putting
them in the freezer? In what container should I put them? Please tell
me about everything I need to know. Thanks!

On Jan 15, 7:50 am, "mikesmith9...@hotmail.com"
<mikesmith9...@hotmail.com> wrote:
> What do I need to know about freezing cooked meal? I'm interested
> mostly about soup and chicken. How many hours should I wait putting
> them in the freezer? In what container should I put them? Please tell
> me about everything I need to know. Thanks!

Just wondering why you feel you need to freeze it? I cook about 10-12
chicken breasts at a time to use up thru the week. Bake/broiled, cool
to the touch, and chopped/divided into meals or baggies for other uses.
Just kept in the fridge, not frozen.
I have a bunch of tupperware/gladware plastic containers that are
divided to make up some takealong meals. I add in some kind of rice as
a side/vegetables etc and are set to go. Chopped up chicken can go in a
simple thrown together salad, or rolled up into a tortilla with other
stuff for an easy lunch.

For soup, just make smaller amounts - no need to freeze really. Wait
for it to cool slightly on the stove and ladle into serving size
containers. Most stuff keeps for up to a week just in the fridge. If
you really want to freeze it, then pop them into the freezer at this
point, but I dont think thats really necessary. I think foods retains
more flavor when you dont freeze them. About the only thing I think I
have ever frozen is a meat/spagetti sauce - something you dont want to
eat everyday, but good to have on hand - frozen into smaller
containers for portion size control.


joanne

mikesmith9999@hotmail.com wrote:
> What do I need to know about freezing cooked meal? I'm interested
> mostly about soup and chicken. How many hours should I wait putting
> them in the freezer? In what container should I put them? Please tell
> me about everything I need to know. Thanks!

I know a little Mike. You can put the food in the freezer as soon as it
is cool. Freeze it in freezer bags or plastic containers with lids,
place a date and what it is on the top and you can put one serving per
container in the freezer. Almost anything lasts at least a year. Slowly
freezer burn takes over and the quality gradually lowers, but most
things can be eaten years later. I take advantage of the seasonal
things like cranberries, buy them on sale, wash and place them in the
quart size freezer bags and I have them all year long. They break out
of the bag easily and can be added to hot oatmeal, stirred into it and
eaten while still a little cool and crunchy. Same with frozen
blueberries, but I buy those already frozen. Most fruit becomes soft
when you freeze and thaw it, so it is better to eat it just as it melts
from the freezer.

Some things are improved by freezing. Chili is one. Somehow the flavors
blend and frozen chili is great. To reheat chili which you freeze in a
tupperware plastic container (for example), hold it under hot water in
the container for a few seconds. It separates from the container in a
big chunk, which you place in a saucepan and reheat. It takes some time
to melt the chunk of chili, or soup or whatever it is. You can reheat
in the microwave by using the defrost setting as well. Chicken freezes
just fine. Cut it off he bone. If you have gravy, place the chicken in
the gravy and freeze in whatever container you like, reheat as above.
If you used gravy, serve it over toast or potatoes for example. If you
froze it as chunks or slices, you can make sandwiches out of it for
example and in that case you don't even need to reheat it. Just let it
thaw out until you can separate the slices and it is ready to go. God,
I'm making myself hungry...and I'm vegetarian. LOL dkw

<mikesmith9999@hotmail.com> wrote in message
news:1168876245.977488.47500@v45g2000cwv.googlegro ups.com...
> What do I need to know about freezing cooked meal? I'm interested
> mostly about soup and chicken. How many hours should I wait putting
> them in the freezer? In what container should I put them? Please tell
> me about everything I need to know. Thanks!

The only thing you need to do is make sure it's cooled properly. Don't put
hot or warm food in the fridge or the freezer because it will raise the
temperature of the other food. So let it cool naturally until it's room
temperature. As for containers, depends what it is. Whole chicken breasts
will work in ziploc bags and are probably easier to pack them in that way.
Soup, you obviously need something more water tight. Tubs with round lids
are usually more secure than those with square corners. It's a good idea
not to keep anything in the freezer for longer than 3 months. It just gets
freezer burn.


--
Rachael

176/116/<119

www.justgiving.com/rachaelslondonmarathon
>

mikesmith9999@hotmail.com wrote:
>
> What do I need to know about freezing cooked meal?

Don't do it twice. Once frozen, thaw once and eat do not rethaw.

> I'm interested
> mostly about soup and chicken. How many hours should I wait putting
> them in the freezer?

Make sure they have cooled down. other than that no specific
guideline.
There's no need to put in the fridge first then transfer to the
freezer.

> In what container should I put them?

Frozen soup lasts a very long time. Most problems in the freeze are
from freezer burn - Sublimation directly from ice to water vapor that
dehydrates food and damages it. Since soup is mostly water there is
much less effect. As long as it is a sealed container the sublimation
stops having an effect at some point. Fill the container as full as
possible to reduce the air pocket.

Thanks for everyone for their input! Joanne, I was considering freezing
chicken because I thought I had to throw it out three days maximum
after the cooking. Since I eat chicken every 5 days...

joanne wrote:
> On Jan 15, 7:50 am, "mikesmith9...@hotmail.com"
> <mikesmith9...@hotmail.com> wrote:
> > What do I need to know about freezing cooked meal? I'm interested
> > mostly about soup and chicken. How many hours should I wait putting
> > them in the freezer? In what container should I put them? Please tell
> > me about everything I need to know. Thanks!
>
> Just wondering why you feel you need to freeze it? I cook about 10-12
> chicken breasts at a time to use up thru the week. Bake/broiled, cool
> to the touch, and chopped/divided into meals or baggies for other uses.
> Just kept in the fridge, not frozen.
> I have a bunch of tupperware/gladware plastic containers that are
> divided to make up some takealong meals. I add in some kind of rice as
> a side/vegetables etc and are set to go. Chopped up chicken can go in a
> simple thrown together salad, or rolled up into a tortilla with other
> stuff for an easy lunch.
>
> For soup, just make smaller amounts - no need to freeze really. Wait
> for it to cool slightly on the stove and ladle into serving size
> containers. Most stuff keeps for up to a week just in the fridge. If
> you really want to freeze it, then pop them into the freezer at this
> point, but I dont think thats really necessary. I think foods retains
> more flavor when you dont freeze them. About the only thing I think I
> have ever frozen is a meat/spagetti sauce - something you dont want to
> eat everyday, but good to have on hand - frozen into smaller
> containers for portion size control.
>
>
> joanne

<mikesmith9999@hotmail.com> wrote in message
news:1168876245.977488.47500@v45g2000cwv.googlegro ups.com...
> What do I need to know about freezing cooked meal? I'm interested
> mostly about soup and chicken. How many hours should I wait putting
> them in the freezer? In what container should I put them? Please tell
> me about everything I need to know. Thanks!

Some things freeze well, some things get pretty yucky. Chili as mentioned,
and broth based soups both freeze well. I put a big batch of chili together
and froze it in 1 cup portions in those cheap but reusable leftover
containers by ziploc. Meat can taste funky after being frozen, but you can
experiment and see what works. If you are doing cooked chicken breasts,
perhaps slicing them and then putting them into a ziploc freezer bag would
work. You need to eat it within a month or so though, as in my experience
freezer burn sets in after that. The less air around your food the better,
so squeeze all the air out you can.

"Rachael Reynolds" <rachael.reynolds@mac.com> wrote in message
news:b56dnW-_keSFMzbYRVnyuQA@bt.com...
>
> <mikesmith9999@hotmail.com> wrote in message
> news:1168876245.977488.47500@v45g2000cwv.googlegro ups.com...
>> What do I need to know about freezing cooked meal? I'm interested
>> mostly about soup and chicken. How many hours should I wait putting
>> them in the freezer? In what container should I put them? Please tell
>> me about everything I need to know. Thanks!
>
> The only thing you need to do is make sure it's cooled properly. Don't
> put hot or warm food in the fridge or the freezer because it will raise
> the temperature of the other food. So let it cool naturally until it's
> room temperature. As for containers, depends what it is. Whole chicken
> breasts will work in ziploc bags and are probably easier to pack them in
> that way. Soup, you obviously need something more water tight. Tubs with
> round lids are usually more secure than those with square corners. It's a
> good idea not to keep anything in the freezer for longer than 3 months.
> It just gets freezer burn.

Just from my experience working in the food industry in the past, I'm
reluctant to suggest leaving food out to cool for very long at all, as
foodborne bacteria grow very quickly. From what I remember, you should not
let a food stay in the danger zone (41-140 degrees) for more than 2 hrs, so
after it is done cooking, it needs to be brought down to below 40 degrees
within that 2 hrs...

"determined" <determined@comcast.nest> wrote in message
news:lqGdnS3zMOkvTDbYnZ2dnUVZ_qKknZ2d@comcast.com. ..
>
> <mikesmith9999@hotmail.com> wrote in message
> news:1168876245.977488.47500@v45g2000cwv.googlegro ups.com...
>> What do I need to know about freezing cooked meal? I'm interested
>> mostly about soup and chicken. How many hours should I wait putting
>> them in the freezer? In what container should I put them? Please tell
>> me about everything I need to know. Thanks!
>
> Some things freeze well, some things get pretty yucky. Chili as
> mentioned, and broth based soups both freeze well. I put a big batch of
> chili together and froze it in 1 cup portions in those cheap but reusable
> leftover containers by ziploc. Meat can taste funky after being frozen,
> but you can experiment and see what works. If you are doing cooked
> chicken breasts, perhaps slicing them and then putting them into a ziploc
> freezer bag would work. You need to eat it within a month or so though,
> as in my experience freezer burn sets in after that. The less air around
> your food the better, so squeeze all the air out you can.

We use a foodsaver, even on chili. If you freeze it in a container until
it's hard, then you can vacuum seal it and it lasts much longer than
ordinary containers. It's how we do the venison chili. Even nicer is that
you can boil it in the bag to reheat.
--
the volleyballchick

"Nunya B." <nunyadayumbidnez@gmail.com> wrote in message
news:51233uF1ifh2mU1@mid.individual.net...
>
> "determined" <determined@comcast.nest> wrote in message
> news:lqGdnS3zMOkvTDbYnZ2dnUVZ_qKknZ2d@comcast.com. ..
>>
>> <mikesmith9999@hotmail.com> wrote in message
>> news:1168876245.977488.47500@v45g2000cwv.googlegro ups.com...
>>> What do I need to know about freezing cooked meal? I'm interested
>>> mostly about soup and chicken. How many hours should I wait putting
>>> them in the freezer? In what container should I put them? Please tell
>>> me about everything I need to know. Thanks!
>>
>> Some things freeze well, some things get pretty yucky. Chili as
>> mentioned, and broth based soups both freeze well. I put a big batch of
>> chili together and froze it in 1 cup portions in those cheap but reusable
>> leftover containers by ziploc. Meat can taste funky after being frozen,
>> but you can experiment and see what works. If you are doing cooked
>> chicken breasts, perhaps slicing them and then putting them into a ziploc
>> freezer bag would work. You need to eat it within a month or so though,
>> as in my experience freezer burn sets in after that. The less air around
>> your food the better, so squeeze all the air out you can.
>
> We use a foodsaver, even on chili. If you freeze it in a container until
> it's hard, then you can vacuum seal it and it lasts much longer than
> ordinary containers. It's how we do the venison chili. Even nicer is
> that you can boil it in the bag to reheat.
> --
> the volleyballchick

Gosh, I'll have to dust my foodsaver off and give that a try!

I would freeze it... I wouldn't keep chicken a week...

I guess I had my share of bad fridge.. ;op
Will~

<mikesmith9999@hotmail.com> wrote in message
news:1168887052.113147.91460@38g2000cwa.googlegrou ps.com...
> Thanks for everyone for their input! Joanne, I was considering freezing
> chicken because I thought I had to throw it out three days maximum
> after the cooking. Since I eat chicken every 5 days...
>
> joanne wrote:
>> On Jan 15, 7:50 am, "mikesmith9...@hotmail.com"
>> <mikesmith9...@hotmail.com> wrote:
>> > What do I need to know about freezing cooked meal? I'm interested
>> > mostly about soup and chicken. How many hours should I wait putting
>> > them in the freezer? In what container should I put them? Please tell
>> > me about everything I need to know. Thanks!
>>
>> Just wondering why you feel you need to freeze it? I cook about 10-12
>> chicken breasts at a time to use up thru the week. Bake/broiled, cool
>> to the touch, and chopped/divided into meals or baggies for other uses.
>> Just kept in the fridge, not frozen.
>> I have a bunch of tupperware/gladware plastic containers that are
>> divided to make up some takealong meals. I add in some kind of rice as
>> a side/vegetables etc and are set to go. Chopped up chicken can go in a
>> simple thrown together salad, or rolled up into a tortilla with other
>> stuff for an easy lunch.
>>
>> For soup, just make smaller amounts - no need to freeze really. Wait
>> for it to cool slightly on the stove and ladle into serving size
>> containers. Most stuff keeps for up to a week just in the fridge. If
>> you really want to freeze it, then pop them into the freezer at this
>> point, but I dont think thats really necessary. I think foods retains
>> more flavor when you dont freeze them. About the only thing I think I
>> have ever frozen is a meat/spagetti sauce - something you dont want to
>> eat everyday, but good to have on hand - frozen into smaller
>> containers for portion size control.
>>
>>
>> joanne
>

<mikesmith9999@hotmail.com> wrote in message
news:1168876245.977488.47500@v45g2000cwv.googlegro ups.com...
> What do I need to know about freezing cooked meal? I'm interested
> mostly about soup and chicken. How many hours should I wait putting
> them in the freezer? In what container should I put them? Please tell
> me about everything I need to know. Thanks!
>

I package the food as soon as it's cooled.

I use those twist top Ziploc bowls now. I love them, they are sturdy and
water-tight so I can carry them around easily. I put all my soups and stews
in those to freeze.

when it's stuff like chicken breast I have a food saver (those vacuum
things). That really helps keep away the freezer burns. If I'm doing several
of the same thing (like my 6 teriaki chicken breast last night) I will
vacuum seal them and put them all in one ziploc bag. Easier to find them in
the freezer.

Now, best investment I've made about freezing food is labels... *grin* cheap
sticky labels on which I put what it is, how much there is, and the pts (I
do Weight Watchers, you put whatever nutritional infos fit with your plan).
You want to label EVERYTHING. Everything looks the same when frozen. It's a
pain to look at a bowl and just wonder what the h... you're warming up right
now...

I freeze pretty much anything.. potatoes get mushy when re-heated... I don't
mind.. but..

Hope this helps..

Will~

The don't re-freeze thing, I thought it was a myth...

Also, do fill the containers, but leave space for water expansion.. or you
gonna have split bowls in there ;o)
Will~


"Doug Freyburger" <dfreybur@yahoo.com> wrote in message
news:1168886497.320775.55260@38g2000cwa.googlegrou ps.com...
> mikesmith9999@hotmail.com wrote:
>>
>> What do I need to know about freezing cooked meal?
>
> Don't do it twice. Once frozen, thaw once and eat do not rethaw.
>
>> I'm interested
>> mostly about soup and chicken. How many hours should I wait putting
>> them in the freezer?
>
> Make sure they have cooled down. other than that no specific
> guideline.
> There's no need to put in the fridge first then transfer to the
> freezer.
>
>> In what container should I put them?
>
> Frozen soup lasts a very long time. Most problems in the freeze are
> from freezer burn - Sublimation directly from ice to water vapor that
> dehydrates food and damages it. Since soup is mostly water there is
> much less effect. As long as it is a sealed container the sublimation
> stops having an effect at some point. Fill the container as full as
> possible to reduce the air pocket.
>

Willow Herself wrote:
>
> The don't re-freeze thing, I thought it was a myth...

For texture - Not a myth. Freeze and thaw moves most
stuff towards mush.

If you are positive it has no bacteria - myth.

If you think there is any bacteria - not myth. Moving food
through the room temperature range tends to spoil it
quickly. Very subjective and very dependent on how
touchy you are about freshness - When I was single I
ignored the guideline lots, but I also always put the
rethawed stuff into the stew pot ...

If I think it's been out enough to get spoiled, I ain't gonna freeze it.. or
eat it!!
I agree about the texture though.. it does make it hum... interesting..
Will~

"Doug Freyburger" <dfreybur@yahoo.com> wrote in message
news:1168968662.052254.189690@q2g2000cwa.googlegro ups.com...
> Willow Herself wrote:
>>
>> The don't re-freeze thing, I thought it was a myth...
>
> For texture - Not a myth. Freeze and thaw moves most
> stuff towards mush.
>
> If you are positive it has no bacteria - myth.
>
> If you think there is any bacteria - not myth. Moving food
> through the room temperature range tends to spoil it
> quickly. Very subjective and very dependent on how
> touchy you are about freshness - When I was single I
> ignored the guideline lots, but I also always put the
> rethawed stuff into the stew pot ...
>