How do I manage excess cooked food? Freeze or not?

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Freezing food is a good way to have meals on the go! Whether it be leftovers or extra big batches made for future consumption, it is important to know how to store different foods. Here are some steps to make sure that frozen/refrigerated food is safe to eat and the taste is well preserved for your next meal:

      1. Freeze any fresh cooked food only once it cools down and reaches room temperature. You can quicken the cooling process by placing food in a shallow container on a cooling rack to allow air to circulate all around the container. Limiting the depth of food in containers to 2 inches or less leads to quick cooling.
      2. You can refrigerate practically any recipe of fresh cooked food if you are not going to use it for the next 2-3 days. If you plan to use the cooked food within this time, it is perfectly safe to keep it in fridge, it does not need to take up freezer space!
      3. thumb_IMG_0290_1024Store/freeze excess cooked food in small differently sized containers or freezer bags (not storage bags) so that you only reheat/thaw the amount needed for that meal. thumb_IMG_0105_1024

If using freezer bags try to flattened the food into a thin layer. A lumpy or rounded shape takes longer to thaw through to the middle.
Flat packages are also better for stacking in your freezer.

4. If you had to freeze a large container but want to eat a part of it at a time, be careful when refreezing partly thawed food. The thawed food can be safely refrozen if it still contains ice crystals. Try to reduce the time between thawing and refreezing to ensure that the food to be refrozen does not thaw completely.

Also check- How best to thaw frozen food? and Facts to know with freezing and thawing cooked food.

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