<p>amesie:</p>
<p>I would freeze the stuff in a microwavable container. It will not be at all defroasted from morning to lunchtime. I pull stuff out the night before and stick in the fridge and it’s still frozen at lunchtime.</p>
<p>As for freezer burn in the airspace, if you plan to use this stuff within a month, it’s really not too big of an issue. Not on something like a stew or a chili. Three or four months? Yeah, then it starts to be an issue.</p>
<p>For those dishes that need it I’ll cook rice or noodles fresh while I let the frozen what ever hang out on the counter. While the rice rests or noodles drain I pop the main dish on the microwave and have the best of both worlds.</p>
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<p>The Pyrex is microwaveable. The problem is that the little insert that came with it says to avoid extreme changes in temperature. I am sure that means that freezer to microwave is a bad idea. I am not sure about the refrigerator to the microwave. Is a 1.5 cup container really still frozen after being in the fridge all night?</p>
<p>I do see the appeal of the plastic containers that go straight from the freezer to the microwave. But I don’t have any of those containers anymore, so I am stuck with the Pyrex unless I want to start a row with H. I just wish I weren’t facing all these learning cures at once–cooking, freezing, reheating . . . I guess I’ll just look at all of this as a big experiment.</p>
<p>Do you have the Pyrex containers with plastic lids? If so, don’t put the lids in the dishwasher, because the heat will “shrink” them slightly and they won’t fit on the containers. If you have the old fashioned type with glass lids that don’t form a tight seal, place a layer of waxed paper, then a layer of foil over the top of the container, overlapping the edges of the dish. Seal tightly, then place the glass lid on top. My MIL uses the all glass Pyrex containers to freeze lasagna and eggplant parm - she wraps the entire dish in a couple of layers of foil.</p>
<p>I also put hot items right into the freezer without cooling first - never had a problem. My freezer has a “quick freeze” shelf at the very top - I usually place the hot items there, away from everything else until frozen, then I relocate to another shelf.</p>
<p>I made dumpling and wonton by myself. About once every two month.
It’s so convenient when the refrigerator is empty.</p>
<p>I like the semi-disposable microwaveable containers made by Glad, Reynolds etc. They are great for packing away leftovers in fridge or freezer for work. I reuse them many times, but I don’t feel bad about tossing them when accidentally left in my backpack too many days.</p>
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<p>I used those, too. And I would like to shoot the guy who decides to change the design of the tops so that old tops don’t fit on new containers and vice versa. I’ve just now gotten rid of all the old versions so that all my tops fit all my containers. Sheesh. What a concept, huh?</p>
<p>The other container that is really really handy is the Sara Lee cold cut turkey containers. Same material. Holds two cups, but in a flat configuration. Perfect for a left over chicken breast or opened package of hot dogs. Stack beautifully with frozen stew in the freezer. Tops and bottoms are stackable for cupboard storage. It’s worth getting their cold cut turkey every once in a while just for the free containers.</p>
<p>Be sure to label anything that you freeze. My friend’s cat died during the rainy season, so they had to delay the backyard funeral service until the ground could dry out. Wrapped her in butcher paper and put her in the freezer.</p>
<p>I have the new pyrex containers and for a while was worried about taking things from fridge to microwave because of the warning to avoid temp extremes. I have since decided what the heck & it works fine to go from fridge to microwave instead of having to transfer the food to yet another dish. I do NOT microwave the pyrex plastic tops for fear of them melting/warping.</p>
<p>I have never gone from freezer to microwave and think that would shatter the pyrex! I am trying to use more glass instead of plastic and have had good success covering with an upturned dish, paper towel or waxed paper.</p>
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<p>interesteddad - I 100% agree and share your frustration.</p>
<p>Well, the chili turned out well and I managed to reheat a serving of it today without shattering or exploding anything. It is very nice to have lunch ready to take out of the freezer and pack in the morning.</p>
<p>My two questions now are, how long would be too long to leave the frozen chili in the freezer (in other words, when should I toss it, if there’s any left) and is my freezer too full (it is pretty packed right now, and I think I remember reading something about leaving space for airflow)?</p>