What is the safest way to store prepared food in the freezer without contamination?
. asked:
I was wondering what is the best way to store prepared food in the freezer without contamination. A friend of mine had triplets last thursday, and I’m going over to help her family cook up quite a bit of food today, so that she doesn’t have to cook for the next 6 months or so. I would really appreciate any tips, suggestions or opinions on storage containers. Please no rude answers, thank you.
I was wondering what is the best way to store prepared food in the freezer without contamination. A friend of mine had triplets last thursday, and I’m going over to help her family cook up quite a bit of food today, so that she doesn’t have to cook for the next 6 months or so. I would really appreciate any tips, suggestions or opinions on storage containers. Please no rude answers, thank you.
Rude answers?
If one of you has a “foodsaver” (vacuum sealer) that’s probably the best for long term storage. Other than that you’ll just have to do your best with gladware or something like that (which works better for things that are mostly liquid like tomato sauce and soup). Ronald
In my opinion, it would be better to freeze raw, then prepare as needed. Keep in mind, some foods don’t keep well, frozen, for 6 months. They will “freezer burn”. Especially if the freezer door is opened & closed constantly; ice crystals develop. The major cause of freezer burn. If wrapped properly, in butcher wrap and placed in a quality freezer bag it will be fine. Vacuum sealers are very good, as well. Chef Carroll
caramel apples:
Ingredients:
3 tablespoons butter
5 spicy-sweet, crisp apples (Jonagold, Crispin, Honeycrisp), peeled and cut into 1/2-inch cubes
1 tablespoon, plus 2 tablespoons granulated sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon lemon zest
1/3 cup apple cider
1/2 teaspoon cornstarch, as needed
Preparation:
Melt the butter in a large skillet over medium heat. Add the apples to the pan and sprinkle with 1 tablespoon sugar. Sauté the apples, stirring frequently, for 6-8 minutes, until they just start to turn tender.
Sprinkle the apples with the remaining sugar, cinnamon, and lemon zest. Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.
Transfer the apples from the skillet to a serving bowl with a slotted spoon. Turn the heat to high and add the apple cider to the skillet, scraping up any browned bits. Reduce the heat slightly and allow the cider and the pan juices to simmer for 1-3 minutes, until the sauce has reduced and thickened slightly. If you desire a thicker sauce, dissolve the cornstarch in a teaspoon of water, stir it into the sauce, and allow it to thicken for a moment. Pour the finished sauce over the warm apples and serve immediately.
candy apples
8 apples
8 wooden skewers
2 cups granulated sugar
1 cup light corn syrup
1/2 cup hot water
1/2 cup red cinnamon candies, like Red Hots
Preparation:
1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.
3. Combine the water, corn syrup and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 degrees. Wash down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.
4. Once the candy reaches 250, add the cinnamon candies and stir briefly to incorporate. Continue to cook, washing down the sides, until it reaches 285 degrees.
5. Remove from the heat and stir the candy so that it is smooth and even. Hold an apple by the skewer and dip it in the candy, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the candy and twirl it to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.
6. Allow apples to cool at room temperature. Candy apples are best enjoyed within rawan O
I agree with chef carrol. make the dishes, but not cook them. amke them into oven safe dishes (gladware, pyrex)
place a piece of plastic wrap ON THE TOP of the food to prevent crystals from formiing and then place in either plastic wrap,or freezer bags.
pyrex can go from the freezer to the oven. just increase the cooking time.
nice deed your doing. texas c
From the US Department of Agriculture:
- Always refrigerate perishable food within 2 hours (1 hour when the
temperature is above 90 °F).
■ Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F or below and the freezer at 0 °F or below.
■ Cook or freeze fresh poultry, fish, ground meats, and variety meats
within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.
■ Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.
■ To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer. nanaking