tips for freezing meals - clear plastic film roll
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Copyright 2012 Lynne Rossetto KasperDear Lynne, my husband and I work shifts so we start freezing dinner.
Do you have any suggestions?
My unfrozen chili paste.
What do I need to know?
Work hard dear, as for the trick, just remember three simple rules ---
Freeze and cool, freeze quickly, and seal.
Details are as follows.
There are two possible answers to Mushy enchiladas's solution.
Here are the basic tips for one and the other to follow.
The three rules for freezing and cooling may be the answer to the paste chili.
If you freeze food when it's hot or warm, its surface forms ice crystals.
When they melt, your food is in the liquid pool.
Solution: cool down the cooked dishes, cool them to the center of the refrigerator and freeze them.
Of course, everything has tags and dates.
Even write down any reminders about how to use them.
Rapid freezing is another guarantee that these ice crystals will not form.
If you have something or a strange shape like a cut chicken (
Or a whole chicken)
, Berries and fillets, cool them, and then spread them on cookie paper for quick freezing (
Give them a few hours at most).
Seal the individual pieces in a transparent plastic freezer package, and then collect the packaged pieces in a heavy plastic freezer bag.
Apparently, small items like berries and meatballs go straight into heavy, sealed plastic freezer bags.
Soup, stew, puree and sauces are also in these bags.
But you can use this trick to save a lot of room for refrigerators.
Take a cookie list;
Cover it with a paper towel.
Soup, stew, etc. into a heavy-
Plastic freezer bag.
Close all except one
Inch of seal.
Put the bag on the paper towel and relieve all the air through the paper towel
Inches open so no bubbles.
Seal and freeze the bag (
You can fold bags with paper towels between them). Freeze.
Once they are solid, you can stack or place them like a folder.
Because air is the enemy of all frozen foods, it is essential that frozen is not breathable;
This is one of the reasons why you can eat that horrible "spoiled" flavor in frozen dishes.
No matter how you pack things, press all the air out.
If you are using a container with a label, gently press a piece of transparent plastic frozen packaging on the surface of the food before closing the lid, and then "hiccup" the lid to remove any air.
The problem with the paste: Since the paste comes from foods with high moisture, the plague stews like a pepper.
Moisture freezes and expands, destroying the structure of the food.
When you thaw, you get a softer texture and excess liquid.
In the sauce, it is easy to stir in the liquid.
A platter like your tortillas, think about its ingredients.
Remove excess moisture by cooking sauces or more gravy than usual.
If you are using salsa, Please drain it into the filter in a short time.
After thawing, be sure to add cheese when you heat enchilada.
Some cheese can be broken down during freezing and liquid is discharged.
This recipe is just about frozen proof and worth your time.
This is a mix of my Rick Bayless recipe and myself for the dream enchilada.
Grilled Red Chilean chicken sauce for 30 minutes of preparation time;
15 minutes of furnace time;
Oven time 15 to 20 minutes. Serves 4 to 5.
Before baking, you can assemble the tortillas and refrigerate them for a day or two, but be sure to seal them.
They froze for four months.
Roasted peppers, onions and garlic are the secrets of the depth and richness of the sauce.
I really like the mild to medium hot Anko peppers because of how sweet and soft they are.
If you like more heat and interest, mix them with a few guayilo peppers.
Try using organic ingredients if possible.
Cooking: of course, grilled or grilled vegetables like zucchini, onions, peppers, broccoli, green vegetables can replace chicken.
The fresh sweet corn grains are also great;
You can even mix some with chicken.
Roasted red Chilean pan to 6 whole dried Anko pepper (
Mild to moderate heat)
, Or a 4 Anchos and 2 dry whole Guajillo peppers 4 garlic cloves, lightly crushed medium to large onion, peeled and cut into 3 thick wedges
An ounce of whole peeled tomatoes (
Tomatoes, they often contain ketchup with poor quality and poor taste)
Refuel oil teaspoon as needed to grind cumin (
Freshly ground 1 teaspoon of dried oregano if possible (
Mexico, if possible)
A teaspoon of fresh black pepper salt to taste the taste of sugar (
No more than teaspoon if needed)
2 to 3 cups of cooked chicken (take-
Works well here)1 to 1-
1/2 paper cup cheese, ideally ink such as Chihuahua, asadero, Oaxaca, tortillas, or tea, or 350 °F in the Monterey JackPreheat oven.
Prepare 2 9x13 pans.
Sprinkle a little sauce on the bottom of each sauce.
Fill each tacos with a few scoops of chicken.
Roll them up and tuck them into the pan side by side.
Pour on the sauce.
Do not add cheese if frozen.
If cooked quickly, cover the cheese.
Cover with foil and bake for 10 minutes.
Uncover and bake for 5 to 10 minutes or until the chicken center gets hot. Serve hot.