![]() Even eggplant parmigiana freezes beautifully, because the eggplant - which raw would not freeze well - is already cooked. ![]() If they are baked or fried, they'll also crisp back up again from frozen in a 350F degree oven cover with a piece of aluminum foil if they start to brown too much.Ĭasseroles make excellent make-ahead dishes just cook completely and freeze once cooled. Add dumplings from frozen into boiling water, or add others straight into a preheated frying pan if you're going that route. To make them easier to handle when you're reheating, freeze them first in a single layer on a baking sheet so they don't stick together, then pop them into a container once frozen. Check out these 5 freezable chicken recipes and follow that technique.ĭumplings, perogies, samosas, empanadas - most stuffed dough pockets, whether they're boiled, baked, or fried, can be made ahead and frozen. Insert a knife into the thickest part of the meat and if it's hot to the touch you'll know the inside is too.įreeze meat right in its marinade and let it soak up the flavour as it defrosts. ![]() To reheat frozen meat, do so in a 350F degree oven, covered so it doesn't dry out. Cooked brisket freezes really well with all it's fat I like to slice it first before it goes into the freezer, as this makes it quicker to defrost. Meats can be cooked ahead and frozen, especially smaller cuts and meat you may be smoking. To do that, pop the frozen dish right into a covered pot and warm gently, stirring frequently and seasoning to taste early on. I find it best to season lightly, then add more flavour when I reheat. If your recipe contains potatoes or something else that would threaten to overcook when reheating, consider leaving them out from the original cook, and cooking them separately the night before your party add them in as your dish as it reheats.Īlso, keep in mind that the flavour of curries and other dishes with strong seasonings can weaken under a deep freeze. Here's how to freeze and reheat some dinner party foodsĬurries, soups, and stews, once cool, can be frozen in containers, or freezer bags flattened out and stacked. Just keep in mind that if you are cooking a dish straight from frozen, you'll want to plan for a 50 per cent increase in cooking time, give or take. Whether you should thaw your dishes overnight in the fridge or reheat them straight from frozen will depend on what it is. Wait until your food has cooled to room temperature before freezing it, so that no condensation is created when you seal it. I prefer to use freezer-safe glass containers, but you can just as easily use freezer bags or plastic vessels, though note that oil or strongly-flavoured dishes may leave a residue. You want a container that just fits the food without leaving too much extra room - a ½-inch head space is ideal that's enough to allow the food to expand as it freezes, without exposing it to too much air and risking freezer burn. You'll need large-enough, freezer-safe containers. If you skip this tip, your food will suffer. You may be pleasantly surprised to find that meat, dumplings, curries, mashed potatoes - they can all be frozen.įreezing things that are already at the proper temperature, and in the proper container, is everything. To get ahead on your big feasts too, I'm going to walk you through the basic process, then look at the specifics for each type of dish you may be making. ![]() Now, I love the challenge, but only because I use my freezer to get ahead on making mostly everything, which ensures I'm actually done cooking and properly dressed before my guests arrive. The responsibility of cooking for a crowd can be heavy, especially at this time of year when our fall and winter feasts are bound by so much tradition. If hosting a dinner party stresses you out, I hear you.
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