Any Batch Cooking Advice?

MondayJune22nd2015

I've been searching online for when to freeze cooked food & I haven't found precise enough answers, to my questions. I know to let it cool 1st but do I have it sit out and/or put it in the refrigerator, before putting it in the freezer & for how long would I do either or both, before putting it in the freezer? It's meatloaf.

Queenmunchy

Meatloaf you can either cook, cool and freeze the entire thing or you can cook, cool, slice and flash freeze (freeze the slices directly on a metal baking sheet until frozen, then transfer to a freezer bag). I like to make meatloaf muffins and flash freeze.

Edited to add that it just needs to cool and you can freeze it. No need to refrigerate first.

MondayJune22nd2015

@Queenmunchy I am going to do the flash freeze method but how long must they cool and where (sitting out and/or the refrigerator), before freezing? Thank you!

Queenmunchy

I cool everything on the counter until it's room temp or so (maybe 15 mins for slices) but I'm pretty sure the safest way (restaurant style) is to cool as quickly as possible by submerging your food inside a metal bowl/dish and into an ice bath. I've been doing it the former way for 8 years with no issues.

kbmnurse

I batch cook all the time. I will make the Beef Barley soup recipe from Skinnytaste.com. I make up 1 cup portions, awesome. I also make muffin cup omelets. Mix up some leftover veggies add some eggs fill up your greased muffin tins. Bake at 350 degrees for about 20 min. You can portion out and freeze. Another idea I make some WW pasta and during the week I add protein and veggies. I add balsamic vinegar, delicious. For me the key is meals that are ready when I need to eat. Have fun, enjoy.

MondayJune22nd2015

I am much obliged, thank you!