How to Freeze Food Like a Pro
If you’re like me, you have nights that there is no way that you’re going to get a home-cooked dinner on the table. Kid’s have sports or you’ve been sick or the day has just gotten away from you. You can always order take-out and call it a night, but we try to be frugal with our food budget and eating out for a family of four is expensive. Luckily, alot of the recipes we cook, can easily be doubled and then frozen. Two meals (or more) in one! Gotta love that! Or sometimes a recipe makes more than my family will eat, but I know they aren’t going to want the same meal (or a variation of it) within 5-7 days. There is little that bothers me more than throwing away leftovers that were never eaten. The solution? Freeze it and serve it again later.
The carnitas recipe I made yesterday (recipe to be posted soon!) is easily 3 meals for my family. They loved it, but I know we aren’t going to get through all that meat before it goes bad in the fridge. I froze two thirds of the cooked pork roast and in a couple weeks will simply defrost one of the bags, reheat it, and voila! Another delicious meal for only 10 minutes of work.
Betty Crocker’s test kitchen has some great hints for how (and what) to freeze to get best results.