I'm trying to make the most out of what I have in but honestly I’m out of practice and I also have ocd mainly germophobia which one way it manifests is worrying about food safety.
I have some fresh items I need to use up but which I can’t eat necessarily in next few days, anxiety is messing up appetite too but I don’t want to waste food.
So I would really appreciate advice/guidance on cooking, storage and reheating (I don’t have a micro)
What doesn’t freeze well?
Tips on finding recipes that freeze well?
I have some plastic containers which I think I’ve got matching lids for a few will these be ok for freezing batch cooked dishes?
I’d need to probably get out the day before I’m planning to use to defrost as can’t cook it in the plastic tub in oven, defrost on side or in fridge?
I have a small amount of foil containers which are a little more suited to my circumstances but can these be washed and reused? I don’t think it will work for the lids! So I was wondering whether I could use regular cooking foil as lids?
Best way to reheat and how to know it’s been heated enough? (Yes I’m regretting not having a cooks thermometer right now!)
What about labelling? I’ve got marker pens and post it notes but nothing else I can really use for this any ideas most welcome.
How long are home made things good in the freezer for?
What doesn’t freeze well?
I’ve some creme fraiche needs used up which I’d normally use in creamy pasta one pots or pasta bake or creamy casserole type dishes (but generally add towards end) but it’s not something I’ve frozen and reheated before.
Feeling overwhelmed.
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Calling experienced cooks and food safety experts please.
50 replies
Graphista · 25/03/2020 22:16
OP posts:
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