I am, let us say, less than domesticated. But I've just made a huge pot of lovely bolognaise. I want to freeze some batches and have some much later for dinner. How much doI need to cool the batches before I freeze them? How do I store the rest of it before reheating later?? Thank you. Sorry, I am clueless andparanoid re food poisoning.
Cool it to room temperature, in batches, and pop in the freezer. If it's put in whilst hot then it brings the temperature of your freezer up, which you don't want.
If I want to use something from the freezer that I previously cooked, I just take it out in the morning, leave it out or put in fridge and heat it up in the evening. Never a problem. Takeaway plastic containers are very useful for portions and freezing.
Put it into separate bags, ie portion sized bags for however many people you need and leave to cool completely before freezing. the rest can be left to cool on the side/in the pan before refrigerating. it will keep in the fridge for at least 5 days but always make sure you reheat thoroughly before you serve, and don't reheat the same portion more than once.
I tend to put bolognaise etc into chinese takeaway pots and leave it to cool on the side, hopefully remembering to put it in the fridge or freezer before I go to bed (also slightly paranoid about food poisoning!) When freezing food for a baby I used to use an ice cube tray and then transfer the blocks into freezer bags once frozen.
When reheating I stick the pot with the lid loosened off in the microwave on high for a few minutes. I then tend to transfer it to a saucepan on the hob or a larger microwaveable dish as I always fill the pots too full to actually stir them.
I think the rule on reheating (to be on the safe side) is only reheat food once, so if you let the bolognaise cool and then reheat you shouldn't keep and reheat any leftovers (although I probably would in this case). In your situation I would tend to just leave the pot bubbling on a low setting for when your DH gets home.