(no subject)
Now that school is coming back in session, I'm wanting to freeze pre-made meals (or meal starters) to make life easier in the evenings. My question is, what should I be doing differently if I'm making the food for the purpose of being frozen? For example, sloppy joe meat... should I make it "wetter" so it won't be dried out when it's defrosted/reheated? Should I not cook it all the way, just most of the way since it will cook more when it's reheated?
Is it a rule of thumb to not cook everything completely when you are going to freeze it? How do you know when you are cooking it the right amount? Or do you go ahead and cook it thoroughly, but just add more liquids to the dish, so it reheats well?
I hope I'm making sense, lol. Thank you!
Is it a rule of thumb to not cook everything completely when you are going to freeze it? How do you know when you are cooking it the right amount? Or do you go ahead and cook it thoroughly, but just add more liquids to the dish, so it reheats well?
I hope I'm making sense, lol. Thank you!