Tips for freezing food?

interesteddad
Fri, 04 Mar 2011 16:32:41 +0000

I just put it in individual 2 cup, 4 cup, or 8 cup ZipLock or Glad plastic containers and toss right in the freezer. If it’s really cold outside, I’ll stick the containers outside the door for a few hours and then into the freezer. I don’t see any reason to bring the food to room temp before freezing.

It would take a lot of chili to thaw the freezer!

The only time I cool it first would be if I’m trying to congeal the fat (from stock for example) and remove it before freezing. Then, I’ll put it outside (if it’s below freezing) and/or in the fridge for a few hours until the layer of fat has congealed on top. Remove that, ladle into freezer containers and into the freezer.