Freezing Cooked Food....

Swordfish

Swordfish

Swordfish

Soldato
Joined
17 Jan 2006
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Dundee
When I make mince/chilli/lasagne/casseroles etc I tend to make enough for 4/6 people and there is only two of us. So I have two options

  • Make less - but this means some raw materials will be wasted.
  • Freeze some.

I'm in favour of freezing and was wondering how long it will keep for froze. One month, two, three... or does it depend on the dish?
 
No, it's not forever.

Though it will freeze bacteria once food is actually frozen - ie 0 degrees, before 0 degrees, and after, during thawing, bacteria will grow, just at a slower rate.

What freezing doesn't do is stop enzyme activity, so although frozen food will always be safe to eat, so long as it was frozen and thawed correctly, if you leave it too long, it'll taste like ****

How long you can leave it frozen and still thaw it fit for pleasant consumption depends on what it is. What enzymes are contained within and how it's taste, texture, smell etc changes due to this enzyme activity.
 
Swordfish said:
Cheers for that. Advice taken. How do you get blood out of a white t-shirt quickly? I'm going out tonight :D:D
Click to expand...

Get her to wash it - it's her blood :p

I live on my own and I do this all the time (freezing stuff I mean). Sometimes I forget about stuff and it lies in the freezer for months and no harm has come of it. I tend to find with casseroles, chilli and bolognese and the like that they tend to be slightly watery when defrosted but they still taste fine.
 
I eat a fillet steak that had been in the freezer lying forgotten in its dark cold depths the other day. 26 months old and still was pretty good. Unsurprisingly I am no dead or ill. Also had some 3 year old casserole, nomnonmnom

As you can see I don't go diving down to its recesses that often :p

-GP
 
It helps to keep as much air off the food as possible or it goes frosty and weird after a few months. Use tubs with tight fitting lids or wrap stuff up airtight if its going to be in there a while.
 
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