We are pleased to announce that on March 4, 2025, an updated Rich Text Editor will be introduced in the MyFitnessPal Community. To learn more about the upcoming changes, please click here. We look forward to sharing this new feature with you!

The art of storing food (Freezing)

ashdred
ashdred Posts: 95 Member
edited January 13 in Food and Nutrition
So..what's the "trick" to freezing things like casseroles, meals for the week, or leftover veggies to use later.
I cut up some celery and froze it in two sandwich bags.
Placed in the fridge to thaw out and ... I had a bag of water and the celery was like soft rubber.

What am I doing wrong?

Replies

  • Kristinemomof3
    Kristinemomof3 Posts: 636 Member
    Some foods do change texture when frozen. Celery is really only good for soup once it's been frozen. Just do a search online for freezing food and lots of info will come up
  • Gramps251
    Gramps251 Posts: 738 Member
    I only freeze meat (cooked or 3/4 cooked so when I heat them up they're still juicy) and soups. I put the meat in freezer zip lock bags and remove as much air as I can then throw them in the freezer. When I'm ready to eat them I try to take them out a day ahead and keep them in the fridge but have been known to defraust them in the microwave if I have to.

    Never green veggies for me. Freezing green veggies at home causes the cells to explode and they come out mushy. If I want to cook up a bunch of green beans, or zuccini I'll saute them, or steam them until almost done then put them in individual portion sized containers and refrigerate them for a week at the most. Baked yams are another good one to make ahead of time and store in the fridge. Any roast root veggie work great too and I always season while cooking.

    Good luck.
  • acceber88
    acceber88 Posts: 28 Member
    You might find this useful...

    http://www.simpleorganizedliving.com/2011/02/10/freezable-foods/
This discussion has been closed.

Categories