Tips for Freezing Home-cooked Dishes?

I have those little glad containers, foil, freezer bags, waxed paper. Soup I
get. I have never frozen non-soupy, non-saucy things. I am making pork and
noodles with peppers and mushrooms and a light "oriental" sauce, just to
coat the ingredients. ("Oriental" because I am winging it, and don't want to
call it something and have you real cooks say, "but that's not ___ _____."
It will entail peanut oil, soy sauce, garlic, a little ginger, and corn
starch. Maybe other stuff.

Those of you who do this, do you have tips? Do I need tips? TIA.

On Nov 6, 3:24*pm, "cybercat" <[Only registered users can see links. ]> wrote:

Just one. Add a "D" to the end of that, because that is what you
really have.

poop on toast wrote:



Be *nice* to the cybertwot, she is actually on-topic for a change...

Lol...


--
Best
Greg

"cybercat" <[Only registered users can see links. ]> wrote in message
news:6u0Jm.1511$[Only registered users can see links. ]...

I do this all the time. Living alone I cook enough for too many meals to
eat before it turns, so I have a Foodsaver. My mom wanted to know what I
want for Christmas and I told her the new Foodsaver. The one I have has
been limping along lately because I bought it in 2001.

By the way, the pork and noodles sounds good. Try oyster sauce, too. I had
never used it before I made fried rice last week. And a little sesame oil
for flavor.

cybercat wrote:


Oh honey, I freeze almost everything. Next time you are in the
supermarket, look at the frozen entrees, they freeze non-saucy items
like fried chicken, baked chicken, meatloaf, turkey, fish, meatballs. I
remove as much air as I can and I eat them within a month or two. It
sure helps to have home cooked food when you have been busy working.


For dinner tonight, we had chicken enchiladas, pinto beans and Spanish
rice. I froze the leftover beans and the leftover rice.

Frijoles

2 lb pinto beans, uncooked
3/4 lb bacon slices chopped in 1" squares
1/2 cup finely-chopped fresh garlic
4 tbsp finely-chopped cilantro
1 large onion, chopped
1 tbsp cumin
2-3 tbsp chili powder
1/2 gallon cold water for cooking beans
1 1/2 tbsp salt
2 cup chopped Roma tomatoes

In a 2-gallon heavy pot, cook the bacon pieces until well done. Add
garlic, cilantro, and onions to hot bacon fat. Cook until onions are
transparent.

When onions are ready, add beans, cumin, and chili powder. Stir and add
water to cover beans. Turn heat to medium-low. Add salt and stir. Cook
beans slowly until fork tender, 3-4 hours. Stir occasionally to avoid
burning.

Add tomatoes then serve.


Becca

"Becca" <[Only registered users can see links. ]> wrote in message
news:[Only registered users can see links. ]...

Thanks, Becca. Good common sense.

"Cheryl" <jlhshadow@hotmail.com> wrote

I've seen posts about Foodsavers, I never thought about that.


Thanks. I am still feeling my way through my Asian dishes. Pseudo. I want
the taste but don't feel like the work that goes into authenticity. I wound
up using bottled Thai peanut sauce after I finished stirfrying frozen
chopped broc, red and orange sweet peppers, mushrooms, and shredded purple
cabbage in a little peanut oil with a sprinkle of hot red pepper flakes and
a healthy bit of ginger. I tossed the pork in, in shreds, at the end when
the vegetables were five minutes from perfect, and at about that time the
noodles were done. Tossed it together. Pretty good, but way too much, as
usual.

"cyberpurrs" wrote

Hehe I couldnt resist so started a recipe thread for you. Generally
speaking Asian recipes tend to be longish on prep time and short in actual
cooking time.

cyberpurrs wrote:



You're a regular Madame Chiang Kai-Shek...!!!

:-P

--
Best
Faggery Morrow

:

On Nov 6, 3:24*pm, "cybercat" <[Only registered users can see links. ]> wrote:

I freeze one-dish meals like this all the time - I put them in a
container and either press the Glad Press 'n Seal freezer wrap down on
top the ingredients (to prevent lots of ice crystals forming) before
putting a lid on; if it can be frozen in a serving block without a
container, just use Press 'n Seal around it all; or I use my Fresh-
Saver, Ziploc vacuum or Handi-vac vacuum where possible. The vacuum
systems are the best, of course. I don't have any tips, except use it
within about 2-3 months, for the best results.

N.