Tips for freezing casseroles


If you do not feel like being enslaved for several hours in the kitchen or you simply do not have time to prepare elaborate dishes, but you want to eat well and varied, it is best to cook one day to eat several. Even doing it in the fast pot, the meat stew is a dish that takes time, chop the vegetables, fry them, brown the meat ... come on, it is not a meal to prepare as soon as we arrive from work at noon, in a hurry and above all hungry. That is why I recommend that you cook one day for several times. And for this, nothing better than resorting to freezing, but yes, following certain tips so that the day you take it, it is as freshly cooked.

  • The conservation of a meat stew both in the fridge and in the freezer is much longer in time than, for example, a fish one, and this is a detail to take into account. So if you cook for several days you will have to organize yourself to consume the most perishable dishes first and leave those that are most resistant for last.
  • When you are going to freeze a stew, both meat and fish, it is important that it does not have potatoes incorporated. The potato is a vegetable very rich in carbohydrates and these ferment quickly and do not freeze well, because after going through the freezer their texture changes and transforms, finding them sandy and spoiling the final result of the dish. Ideally, the day you are going to consume it, while the stew is reheating, add the potatoes cut into smaller pieces and cook at the same time over a low heat.
  • To freeze a stew with a guarantee, it is also important that you have not thickened the sauce with starches or thickeners such as cornmeal, since its composition is carbohydrates and the same thing happens with potatoes, leaving the stew pasty. So to obtain a thick sauce in a stew that is going to go through the freezer, the ideal is to add a lot more vegetables to the sauce and some of it crush it by adding it back to the pot, this will make us get a thick sauce with many more possibilities that its texture does not vary with freezing.
  • You can also thicken the sauce after freezing with express thickeners, these melt hot and do not form lumps, so while you reheat the stew and since it only takes a few minutes to cook, you get a sauce with the desired texture.It goes without saying that all stews, both meat and fish that have been frozen, always need to be defrosted in the fridge from one day to the next. Well, both meat, fish and vegetables are important sources of microbial contamination.

With these simple tips, preparing stews will not give you so much laziness, you will save time and also energy, because you only turn the kitchen on for a long time once, so you cook one day to eat two.

Image | Jlastras on Flickr
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