I freeze everything that can go stale. Nuts, grains and dry beans, cake mixes, biscuit mix, chocolate chips, flour, cornmeal... you get the idea. One tip my grandmother gave me is when you freeze baked goods, place a paper towel around the item then wrap. When you thaw the whole thing, for instance bread or quick breads, it won't get soggy.
there are many fix ahead books out there too. When freezing ahead, I prepare the dish up to just before baking, wrap and freeze, then bake it thawed (put in the refrigerator the night before) along with a few extra minutes than the time specified. You can freeze your meal in the dish you want to bake it in. When frozen, pop it out, wrap. Then when you want to bake it, unwrap it, place it in the baking dish and thaw in the fridge. This way, you can use your pan and not tie it up in the freezer.
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