WHAT’S COOKING
89
PRIZETESTED RECIPES
105
F rozen Assets
Make the most of sale prices with these cook-and-freeze
big batch recipes. Have some for dinner tonight and freeze
the rest to remake into fresh meals.
BY ERIN SIMPSON PHOTOS ANDY LYONS FOOD STYLING JILL LUST
COLD FACTS
■ Freeze Fast Quick
and even freezing helps
preserve the taste and
texture of foods. Divide
large amounts of food
into i - to 2-serving
portions; let cool at
room temperature for
30 minutes. (If cooling
longer, refrigerate.)
Once cool, seal
containers and freeze.
If freezing several
items at once, allow
enough space around
them so cold air can
circulate and freeze the
food more evenly.
■ Sm art Storage
Make freezer bags easy
to stack and thaw by
laying the sealed bags
in a wide metal pan to
freeze flat. Once frozen,
remove from pan and
stack. Place items to be
stored the longest in
the coldest part of the
freezer at the back. Use
the door for items to
be used soonest.
■ Use It Attach an
index card to the fridge
to keep track of what’s
in the freezer and the
date it went in. Before
grocery shopping check
the list to see what
you have on hand in
the freezer.
BETTER HOMES AND GARDENS JANUARY2009 8 9
