Home cooking

Fill the house with the aromatic, comforting smells of pots of deliciousness simmering away slowly.

What can be more comforting than the aromas wafting from a bubbling pot of braised goodness in your kitchen? The knowledge that the contents of said pot are enough to tide you over for a couple of meals, that’s what.

COOK IT, FREEZE IT

Correct storage of your frozen meals is an important factor in making sure your food tastes as good on its encore performance as it did on its debut. When it comes to packaging your freezer stash, it is important to have a ready supply of containers on hand that stack easily to maximise your freezer real estate. Airtight containers and sealable bags are essential. When filling containers, leave a gap at the top so liquids can expand as they freeze. If using zip-top bags, expel as much air as possible before sealing. When freezing a homemade hot dish, it is important to let it cool slightly before covering and placing it in the fridge to cool properly, before you put it in the freezer. If using glass containers for freezing, it is best to use ones sold especially for that purpose; if not, they may crack in the freezer. It is ideal to purchase airtight containers that can transfer from the freezer to the microwave.

Store slow-cooked foods, such as soups and casseroles, in serving-sized containers. The food will freeze faster, preserving more nutrients, and it will ensure quicker thawing with minimal wastage. It’s also handy to take out for a single-serve office lunch.

LABEL IT

Labelling is an integral part of freezing any food, whether it’s leftovers, fresh meat or stock.

Correct labelling is vital to getting the most out of what you’ve cooked – you don’t want to find what you’ve thawed in the fridge is pork goulash when you thought you’d pulled out a lentil curry for a vegetarian guest. It is also import to include the date on your labels, as this helps with monitoring how long containers have been in the freezer for better stock control. Contrary to popular belief, freezing food doesn’t mean it will last forever, and while it may remain safe to eat past the timeframe given in the recipes, it will be past its best.

HOW LONG TO FREEZE

Foods that are frozen for long periods can become dry and tough as they lose moisture. As a general rule, the higher the fat content of meat or a dish (so one including dairy such as cream, cheese or yoghurt), the shorter the freezer life will be.

Chicken dishes that have been cooked will freeze for up to 4 months and other cooked meat dishes (beef, lamb or pork) will freeze for up 3 months. Cooked fish dishes can be frozen for up to 4 months, and if it’s a soup or stew, it can be frozen for up to 3 months.

REHEAT AND EAT

The microwave is the frozen meal maker’s best friend. Most microwaves come with pre-programmed defrost settings for different types of foods. Make sure to check your frozen food often when reheating to ensure it is thawing evenly and that it is heated through. Stirring the food at intervals will assist with this. Be sure to keep food covered so that it doesn’t splatter or dry out.

SAFETY TEMPERATURE

When reheating food that has been refrigerated or thawed from frozen, it is important to reheat it to above 60°C, which is steaming hot.