How to Freeze a Meal?

There are numerous benefits of knowing how to freeze a meal. You can reduce your prep time during the week by preparing double recipes or freezing portions. It is vital to follow the correct steps in freezing recipes. You should know how to properly wrap and freeze the ingredients to ensure that they stay fresh. For more information, read this article. We’ll discuss how to freeze a Meal. It’s easy to make more food than you can eat in one sitting.

How to Freeze a Meal?

Laying out the fundamental guidelines for freezer containers.

First and foremost, they need to be as airtight as feasible. Freezer burn, which isn’t hazardous but ruins flavor and texture, is brought on by air.

Second, they must conserve as much room as they can. Space is never in short supply, whether you have a little freezer or a sizable chest.

Plain old freezer bags or reusable ones. You may easily remove all of the air from them (unlike a glass container, which might have extra head space). To fill them, make your job simpler by slipping the bag inside a glass measuring cup and rounding the opening by folding the lip over the edge of the cup.

The frozen bags can then be stacked like a stack of magazines. To lift out a casserole after it has frozen, line the pan with parchment paper, letting the ends dangle over the sides so you can use them as handles. When you take the frozen food out of the pan, wrap it in aluminum foil first, then several layers of plastic wrap. You’ll free up some room and a casserole dish.

Consider portioning according to your needs. The soup should be frozen in tiny freezer bags rather than a large one that will need to be thawed all at once if you know you’ll want single-serve alternatives. To eat your lasagna later, slice it and individually wrap each piece before freezing.

Don’t forget to use a permanent marker to date and label each package. In case someone else in the family is assigned to prepare supper, we also prefer to write reheating instructions on the outside of the dish.

What Foods are Easy to Freeze?

In other words, anything else that isn’t on the previous list freezes well! Meals that are primarily composed of meats, cereals, or cooked vegetables typically freeze well. Below, we’ve highlighted several categories rather than listing them all.

Creamy casseroles: While the cream isn’t the best thing to freeze on its own, we’ve found success freezing it when it’s incorporated into a dish like a casserole, pot pie, mac and cheese, quiche, or soup.

Saucy large-batch recipes: Because the sauce protects the meat and other ingredients from drying out, pulled meat meals like stews, braises, soups, and braises tend to freeze well.

Stock: Handmade stock freezes remarkably well. The ingredients for stock, including a chicken carcass and vegetable scraps, store well if you don’t have time to make it right away.

Completely prepared grains and pulses: Once cooked, grains and pulses like lentils, beans, and chickpeas keep well in the freezer.

homemade prepared foods Even though this is a broad category, keep in mind that you can prepare ahead of time and freeze your versions of popular frozen foods like chicken fingers, veggie burgers, empanadas, or breakfast sandwiches.

Bread dough, pizza dough, pie dough, and cookie dough are all kept in perfect condition in the freezer.

Desserts: You may freeze cookies, muffins, scones, cake, and even croissants.

What are Some Non-Freezing Meals?

Here is a comprehensive list of the recipes that you shouldn’t attempt to freeze.

Sauces made with cream: Plain cream will break when it thaws, as anyone who has frozen it knows. A recipe that relies heavily on cream, such as a cream-and-garlic pasta sauce, is likely to turn gritty.

Foods made using mayonnaise: Mayonnaise is often an emulsion of egg yolks, olive oil, and lemon juice. It splits into a smooth mixture when frozen and thawed. For this reason, stay away from freezing things like deviled egg filling or chicken salad.

Using hard-boiled eggs in recipes When egg whites are thawed, they lose water and become tough.

Salads and slaws: Large ice crystals form inside the cell walls of raw vegetables with high water content, such as lettuce, herbs, and cucumbers, making them thaw limp or mushy. These foods don’t freeze well.

Custardy desserts: When custardy sweets, like pumpkin pie, melt and release water, the proteins in the eggs clump together and cause the dessert to become gritty.

Which Dishes are Halfway Cooked Before They are Frozen?

For texture or other reasons, it makes sense to partially cook a lot of meals. These recipes have been divided into a few simple categories for easy comprehension.

Foods intended to be deep-fried or baked until crisp, such as chicken fingers, fish sticks, or mozzarella sticks, should be assembled rather than deep-fried because freezing destroys crispness. Similar to this, if a casserole has something crunchy on the top, leave it off while freezing the dish and add it just before baking.

Foods you may overcook include: Foods that cook fast, such as handmade hamburgers or stir-fried marinated chicken, should be frozen fresh to prevent overcooking during reheating.

Recipes that have been assembled: This is a somewhat broad category, but foods like pizza, dumplings, falafel, pot pies, and pierogies are best left uncooked after being completely assembled. They could become overcooked or fall apart if you cook something again.

Stews and soups containing starchy ingredients: Making rice or potatoes a part of a soup? The entire dish may be prepared in advance, but we advise cooking and including the starchy element only before serving. As they freeze, potatoes and rice will take on water, soaking up the broth and becoming mushy.

Pasta recipes: Here’s a clever tip: You may prepare pasta dishes in advance and freeze them with their sauce. Simply leave the noodles a little underdone so that they will be perfectly al dente when you reheat them.

How to Quickly Cool Food Before Freezing?

Yes, waiting around as food cools down is tedious, but it’s an essential step. The safety of all the other food you have in the freezer may be jeopardized if you add piping-hot food to the freezer because doing so will increase the freezer’s temperature. Quickly cool your food the way commercial kitchens do: To get the most surface area, spread it out on sheet trays. Even soups and stews can be prepared using this method.

You can place the bottom of casseroles in a jar filled with chilly water. Alternatively, if all of this sounds like too much work, just stir the food frequently to release the heat. Once it is lukewarm, place it in the refrigerator to cool down completely before transferring it to the freezer.

How to Defrost Frozen Food?

A little forethought goes a long way: Our favorite strategy is to place a frozen dish in the refrigerator to thaw overnight. Remember that it takes a day or two for the majority of dishes to completely defrost, but here’s a fast calculation: For every 5 pounds of weight, 1 day must pass before thawing. You can let the meal thaw in the refrigerator and don’t have to prepare it right away, but you must do so within three days.

Don’t worry if you forgot to put the dinner in the refrigerator. Place the food in an airtight bag, cover it with cold water, and replace the water every 30 minutes for quick last-minute defrosting. Serve the dish right after reheating it.

Last but not least, you can defrost the meal in the microwave immediately before eating if you’re in a genuine bind, albeit this method can also cook some of the dishes.

How to Make Your Food Freeze Immediately?

Have you ever heard of “flash freezing”? Many commercial frozen food firms employ this method to quickly freeze food while preserving its quality. Large ice crystals occur as a result of slow freezing. They obliterate the structural integrity of food, disintegrate emulsions, and make meat leak and lose its juiciness.

Yikes. Expose as much of your food’s surface to the chilly air of the freezer as you can to help it freeze fast. Place meals that you want to freeze, such as meatballs, on sheet trays, then put them in freezer bags. The soup should be frozen in several freezer bags rather than one big container. Furthermore, never stack the goods you are trying to freeze; instead, spread them out on several shelves and only stack them when they are completely frozen.

Can Food be Frozen in Mason Jars?

Yes, you can freeze food in Mason jars or other glass jars, but you must take extra care with them because glass is brittle. The following steps must be taken to stop glass containers from cracking in the freezer:

Choose the proper jar: Pick a clear glass jar with a sturdy wall and straight sides. Avoid freezing jars that have been reused, such as pickle or relish jars, and jars with rounded tops since the curved design reduces the amount of room food has to grow.

Leave headspace: Make sure you’re giving food enough room to expand. Although some jars are marked with a frozen line, we advise erring on the side of caution and leaving at least an inch of headspace. If it’s your first time freezing food, you can leave an inch and a half or two of space to see how much it expands.

Label everything: Write the food’s ingredients and the date it was frozen on the jar. Write this on the lid or use these sweet canning jar labels ($10) to stay organized.

Fridge first: Glass jars shouldn’t be put in the freezer by themselves.

If the temperature fluctuates too much too soon, the glass may break. Before putting food in the freezer, keep it in the refrigerator overnight.

Now that you are familiar with some of the fundamentals, let’s start freezing some food!

Does Freezing Food Eliminate Bacteria?

Not quite. The USDA claims that freezing food makes bacteria and other germs inert, protecting your food from spoilage. You run the danger of contracting a foodborne disease if the food is left out between 40 and 140oF before being washed and/or cooked once it has been taken out of the freezer and has begun to thaw. To safely freeze food, make sure your freezer is at 0°F.

Let’s face it, we’d rather advise you how to properly freeze your food than how to avoid blunders, but here are a few harmful food errors that shouldn’t be disregarded.

What are the Common Mistakes Done While Freezing Food?

Not maintaining the proper temperature in your freezer. Always keep your freezer at 0 degrees Fahrenheit. Any dangerous microorganisms in food are rendered inactive by freezing. But they can become active if even a small amount of your meal partially thaws. If your freezer lacks a thermometer, get one up for a few dollars.

Preserving food that has reached the end of its shelf life. If anything was nasty before going into the freezer, it will still be bad after coming out. For the greatest outcomes, freeze food as soon as it is possible.

Food that has been left out and is at room temperature. Food that has been left out at room temperature for more than two hours should never be frozen. Think of the danger zone as being at room temperature because that is where bacteria love to grow.


The best method to freeze a meal is to maintain the cold, make sure the freezer is set to 0°F. For precision, use a refrigerator/freezer thermometer. Don’t freeze hot food; instead, let it cool completely after cooking. Your other foods may defrost if you put warm food in the freezer.

Firmly wrapping and sealing food is protected from freezer burn by foil, plastic wrap, and plastic freezer bags. To avoid freezer burn, try to eliminate as much air as possible when packaging. Alternatively, if you’re using food storage containers, be sure to provide room for the liquid to expand as it freezes.