bulk cooking and reheting questions

[LaughingHyena]

There seem to be quite a few people here who do bulk cooking and the reheat things as needed.

Now I can do the bulk cooking bit fine, but I really need to learn the secrets of reheating things. How do you do it without ending up with mush?

Even soups that I freeze don't seem nice to me when frozen and reheated, all the veg just turns to mush. I'm not a fan of pureed soups, is that the problem?

Frozen lasagnas I can do but that seems to be about it.

[JTA Mom]

Depends on the reheat method used. With soups I would warm them without bringing them to a simmer. That way the veggies won't overcook.

Grains can be "stir fried" to warm up very well. Don't use a microwave. That usually ruins the food, imo. Pan frying (depending on the food, you don't have to necessarily use oil) reduces moisture and makes things crisper. Baking/oven reheating tends to keep food moister.

hth

Ami

[EviesMom]

Also, I tend to undercook veggies that I know I'm going to freeze. So I'm making broccoli quiche tonight for the freezer. The eggs will be done, but the broccoli will still be pretty crisp, so they don't get mushy when cooked again later.

[cdahlgrd]

Don't freeze potatoes, white sauces, greasy foods, and noodles or veggies that are fully cooked.

A lot of time I will freeze bags of hamburger I have already browned or chicken I have grilled and not the whole meal, etc. So next time I need burger, it is just a few seconds from ready and speeds up the meal, but the veggies are still really good.

Get the book "Mega-Cooking" from the library. She has tons of great info on how to freeze and reheat.