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Timely Tip #34
Cook Once, Eat Twice
As long as you are in the kitchen, why not make the most of your time by
preparing two meals at once. Double your recipe then freeze the second batch for
another meal. Most stews, soups and casseroles freeze well, although pasta and
noodles dishes are best if slightly undercooked before freezing.
For best results, follow these tips.
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Divide
portion to be saved before serving the meal.
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Speed
cooling by placing food in a pan or sink of ice water. Do not place hot
glass or ceramic dishes in ice water as they may break.
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When cool,
package foods in freezer containers or wrap in moisture/vapor proof
materials like freezer bags or wrap. Disposable pans are especially handy
for casseroles, pies and other foods to be baked before serving.
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Thaw
frozen meals in the refrigerator to prevent growth of bacteria. Remember,
freezing does not destroy any spoilage organisms.
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Many
casseroles may be baked without thawing. Additional heating time will be
needed.
For more
information, contact your local University of Missouri Extension office for
GH1505 Freezing Home-Prepared Foods or find it on our website at http://extension.missouri.edu/.
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