freezing what foods?

Question

I am not sure but can I freeze home made chicken noodle soup? I was thinking that the noodles will turn to mush...will they? also can you freeze taco meat that is already cooked?

Answer 1

You can freeze anything !! My freezers are full of left overs that I then combine to make another meal!

You picked the best place to ask this question ! ! !

Happy Freezing! : )

Answer 2

When preparing the soup, put the noodles in at the very end. As the soup cools, it will also soften the noodles, but they will not disintegrate during freezing & reheating.

Taco meat can be stored in an air tight freezer container or bag for up to 6 months.

Answer 3

Yes, you can freeze the soup--the noodles will be fine. Go ahead and freeze the taco meat too.

Answer 4

Yes, you can freeze the soup--the noodles will be fine. Go ahead and freeze the taco meat too.

Answer 5

Yes you can freeze both the soup and the taco meat. However, always cool any previously cooked item to room temperature before even placing in the refrigerator. Placing in the frig while still warm encourages the growth of bacteria.
Happy freezing!

Answer 6

You can freeze just about anything including chicken noodle soup and cooked or uncooked taco meat.

Answer 7

Sure you can freeze, and yes the noodle may get a little muchy, but it the stock is any good, who cares about the noodles.

Answer 8

I have frozen pasta when I make spaghetti, Next time you want it just thaw it under hot water and it is as good as new. Have to believe noodles in soup will be the same

Answer 9

you could refreeze greens, yet not meat, fish or chicken. Enlist suggestions from pals and relatives, spend an afternoon cooking each and every of the beef, then you certainly can good refreeze. you will even have the earnings of many made forward food for those days you purely don't experience like cooking. merely right needs.

Answer 10

Freezing Prepared Foods
Preparing food ahead of time and freezing it can save time, energy and money. Frozen cooked foods also add variety to your menu, offer quick meals for unexpected company and provide nutritious choices for busy days. When you are preparing a main dish, it takes only a little more effort and time to make enough for several meals. You can freeze all of the prepared food in meal-size packages, or serve part of the food immediately and freeze the rest. It is more economical to make your own supply of prepared dishes than to purchase commercially prepared foods. Consider freezing:

Leftovers that cannot be used immediately.
Foods that take a long time to prepare.
Seasonal fruits and vegetables.
Foods you can prepare in quantity.
Foods that still taste good after storage.
HINTS FOR FREEZING
Select only fresh, high-quality ingredients because freezing does not improve quality.
Slightly undercook prepared foods. They will finish cooking when reheated.
Cool foods quickly before packaging. Place the pan of food in a large pan of ice water, crushed ice or ice cubes. Stirring will help cool the food faster. Use a fan to cool foods that cannot be stirred.
Freeze food promptly as soon as it is cooled to room temperature.
Put no more unfrozen food in the freezer than will freeze within 24 hours. Usually this is 2 or 3 pounds per cubic foot of freezer capacity. Stack the food after it is frozen.
Plan to use frozen prepared foods within a short time. Keep using foods from the freezer and replenish with fresh stock. This makes greater use of freezer space, lowers the cost per pound of food stores, and keeps your store of food fresh.
The temperature of the freezer should not go above 0 °F. Fluctuating temperatures and temperatures above 0 °F reduce quality.
Foods that do not freeze well include mayonnaise, cream puddings and fillings, custard, gelatin salads, cheese, the whites of hard-cooked eggs and uncooked egg yolks, and gravies made with wheat flour.
Since spices may change flavor over long storage, add just before serving.
HINTS FOR PACKAGING
Use freezer containers or wrappings of moisture- and vapor-resistant material.
Pack food compactly into the container to reduce air in the package. Allow headroom for expansion as food freezes.
In quart containers, the food may be separated into two or three layers by a double thickness of a water-resistant wrap.
Choose containers by the number of servings you will want. Quart containers hold four to six servings; pints, two to three.
Use only containers with wide top openings. Food can then be removed without thawing.
Freeze the prepared foods in your favorite casserole dish. The food can be removed after freezing, wrapped and returned to the freezer for storage.
For microwave reheating, use microwave-safe plastic wrap for wrapping small amounts of breads. Casserole containers should be approved for microwave use.
Label and date all packages, and keep an inventory of all frozen food.


Freezing Recommendations for Commonly Prepared Foods
Food Preparation Serving Storage Time
COMBINATION DISHES Foods should be undercooked.

Baked beans and other bean dishes; rice or spaghetti dishes; lasagna; chow mein; soups; stuffed peppers or eggplants; meat pies
Use a minimum of bacon, ham or salt pork; omit potatoes in soups and meat pies. Cook until nearly done, and cool by setting pan or oven/freezer- tempered baking dish in a shallow pan of ice water. Stir occasionally. Wrap package compactly to eliminate air space and freeze promptly. For meat pies, use top crust only and freeze unbaked pie before wrapping.
Partially thaw in refrigerator to prevent overcooking and heat in top of double boiler, or at 400 °F for 30-45 minutes. For meat pies, cut vent in crust and bake without thawing at 400 °F for 45 to 60 minutes, or until piping hot and crust is golden brown.
4-6 months

MEAT
Meat loaf
Prepare as usual. Do not put bacon strips on top. May bake if you wish. Package.
Unwrap and cook unbaked meat loaf at
350 °F for 1½ hours, previously baked for
1 hour or until hot.
3-4 months

Roast — beef, pork or poultry.
Roast as usual. Remove as much fat as possible. Keep pieces large. Cut meat from the bone to save space. To keep meat from drying out, cover sliced meat with broth, sauce, or gravy and package in rigid containers leaving headspace.
Thaw in refrigerator and reheat in foil at 325 °F for 15-20 minutes. Unthawed meat with sauce may be slowly heated on top of stove or in oven.
2-4 months

POTATOES
Mashed
Store leftovers in a straight-sided container; or add a beaten egg and shape into patties. Shape and store with double layer of paper between patties.
Thaw just enough to slip potatoes into top of double boiler; heat over boiling water. Dip patties in flour and fry slowly without thawing.
2-4 weeks

Stuffed (baked)
Cut freshly baked potatoes in half lengthwise. Scoop out potato, leaving skin unbroken. Mash scooped-out potato and season. Pile into shells. Cool and wrap.
Remove from package or wrap. Place on baking sheet. Reheat at 325 to 350 °F until piping hot. Add cheese if desired.
1 month

French Fries
Use a high-starch content potato for frying (Idaho or similar type). Fry in hot fat until a light brown.
Spread on cookie sheet and place in 400 °F oven until thawed and crisp.
1-2 months

Sweet Potatoes
Dip boiled, peeled potatoes in lemon juice or package with cooking water around them. Freeze candied or mashed potatoes in a casserole. Leave skin on baked potatoes.
Reheat in 325 to
350 °F oven until hot throughout.
3 months

COMPARTMENT PLATES OR TRAYS
1. Roast beef, corn, and
spinach

2. Ham slice, sweet potato and broccoli

3. Sliced turkey, dressing or stuffed baked potato, and mixed vegetables
Package foods together that have similar storage and heating times. Most vegetables need only blanching before freezing. Sauces may be added. Package in foil trays.
Do not thaw. Heat, covered with foil, at
400 °F for 20 to 30 minutes. For crisp foods, uncover the last 10 to 15 minutes.
1 month

BREADS
Biscuits, muffins, coffee cake, fruit bread
Prepare as usual, cool. Freeze in pan and cover tightly or package in aluminum foil for reheating.
Thaw in wrapping at room temperature or heat in pan or foil in 325 to 350 °F oven until hot.
Biscuits, quick breads:
2-3 months;

muffins: 6-12 months

Waffles
Cook to a light brown. Separate in layers in plastic container or freeze separately and then package.
Heat without thawing in the toaster until hot and crispy.
1-2 months

Yeast: rolls, sweet rolls, loaves, coffee cake
Dough may be shaped, placed in pans and frozen; or baked before freezing. Cover uncooked bread tightly and freeze before product rises. For baked bread, cool, then cover pan tightly or place product in foil.
For unbaked bread, uncover and let bread rise before baking. Bake at 350 to 375 °F. For baked bread, reheat in pan or foil at 300 °F for 15 to 20 minutes.
3-6 months

Sandwiches
Use day-old bread, spread to edges with soft butter or margarine. Add filling and spread evenly. Omit crisp vegetables, hard-cooked egg white, tomato, jellies and jams. Mayonnaise tends to separate. Use salad dressing or home-cooked dressing. Package.
Thaw at room temper- ature in wrappings, 3 to 4 hours. Sandwiches for grilling, such as cheese or ham, should be thawed before grilling. Frozen sandwiches in a lunch box will keep other foods cool as they thaw.
Cheese, ham, bologna:
3-4 weeks;

Others: 3-6 months

CAKES
Shortened cakes
Prepare and bake as usual in layers or loaf pan. Cool. Remove from pans and wrap tightly. Loaf cake may be cut to family-size pieces before wrapping. For best results, freeze cake and frosting separately. See note below.*
Thaw cake in wrapping at room temperature. Ice and serve.
2-4 months

Angel food, chiffon, sponge cakes
Bake thoroughly; cool. Frosted: Freeze before wrapping. Do not use egg white frosting. Unfrosted: Wrap and freeze. Place in container that will prevent crushing. *Note: Fudge frosting and powdered sugar icings made with fat freeze well. Cooked candy-type frostings may stay soft and creamy between layers, but often crack and crumble on outside of cake.
Frosted or filled: Unwrap and thaw in refrigerator. Unfrosted: Thaw in wrap on rack 1 to 2 hours at room temperature. If wrapped in aluminum foil, thaw at 300 °F. for 15 to 20 minutes.
Egg-white cakes:
6 months

Whole-egg cakes:
4-6 months

Egg-yolk cakes:
2 months

COOKIES
Baked
Prepare and bake as stated in recipe. Cool thoroughly. Package in foil or rigid container with two layers of waxed paper between cookies.
Thaw in containers at room temperature. Remove from containers and serve.
6 months

Unbaked
Refrigerator cookies: Form dough into roll. Slice if desired. Package in moisture- and vapor-resistant paper. Drop cookies: Drop on sheet or just package bulk dough.
Thaw dough in refrigerator. Firm cookie dough may be sliced before completely thawed and baked.
6 months

PIES
Baked fruit, mince, nut pies
Make as usual. Cool rapidly. Freeze before packaging. Pies are easier to wrap after freezing.
Let stand at room temperature about 15 minutes, then heat in
350 °F oven until warm, about 30 min.
3-4 months

Unbaked fruit, mince, nut pies (unbaked fruit pies have a better fresh-fruit flavor than frozen baked pies, but bottom crust tends to get soggy)
Make as usual except add 1 extra tablespoon flour or tapioca or ½ tablespoon cornstarch to juicy fillings to prevent boiling over when pies are later baked. Do not cut vents in top crust. Steam and cool light fruits before making pies. Freeze in pan. Package.
Unwrap and cut vent holes in upper crust. Put pan on cookie sheet. Bake without thawing at 450 °F, 15 to 20 minutes. Reduce heat to 375 °F for 20 to 30 minutes or until top crust is brown.
Fruit pies:
3-4 months


Mince pies:
6-8 months


Nut pies:
3-4 months

Chiffon
Prepare as usual. Freeze, then wrap.
Unwrap; thaw in refrig-
erator for 1 to 2 hours.
2 weeks

Custard, Pumpkin
Bake until done. Cool quickly. May use fan. Wrap and freeze.
Unwrap; thaw in refrig-
erator or in 325 °F oven. Serve chilled or reheat in 375 °F oven.
2 months




PROBLEM FOODS
Unbaked biscuits will be smaller and less tender. Unbaked muffins are likely to have poor texture.
Custards and cream pies soak into the crust.
Meringue on meringue pies toughens and sticks to the wrapper.
Milk sauces sometimes curdle and separate. Stirring while reheating helps keep them smooth. Using waxy rice flour or waxy corn flour as the thickener also helps.
Gravy tends to separate and curdle when thawed. It is better to freeze broth and make gravy just before serving. Or use waxy rice flour or waxy corn flour as the thickener.
Cooked, creamed vegetables tend to lose flavor rapidly and should only be stored for a few days. Cook vegetables. Cool quickly. Add sauce. Package. Leave headspace.
Lettuce, other greens and raw tomatoes lose crispness and become soggy.
Ham and other cured meats may lose color when frozen and become rancid more quickly than other meats.



jan