Kitchen Notes #03 - Freezeable Meals

1. Avoid freezing foods with high fat and high salt content. When frozen, these products become rancid within a month. Remember that mayonnaise separates when frozen, greens become limp, cooked egg whites toughen and some flavorings like pepper, cloves, onion and garlic get stronger and bitter.

2. Except for baked goods, slightly undercook food that you plan to freeze as reheating cooks it some more. Before freezing, quickly cool the food to lukewarm by placing the cooking container in ice water. Select a container suitable for the shape and size of food to be frozen.

3. A time-, labor- and money-saving tip for vegetable saute requirement: Prepare a half-gallon batch of basic guisado mix to yield 8 cups. (At 1/2 cup mix per 1 to 2 kg of vegetables, this will last approximately 2 weeks.) Saute in 1/4 cup oil the following: 1/4 cup chopped garlic, 1/2 kg chopped onions; 1/2 kg chopped tomatoes; 1/4 kg pork, parboiled and sliced; 1/4 kg shrimps, peeled; 2-3 pcs bouillon cubes; enough stock; salt and pepper.

Adjust your seasonings depending on the vegetable you will use.

To freeze your guisado mix: Cool quickly and store in a covered shallow container; when half-frozen, store into smaller portions. Thaw as needed.


Source: Good Housekeeping