Food freezing and reheating storage... I'm clueless

[Freezerbimbo]

Hi

Can anyone either recommend what kind of course I should look for to try and learn this kind of thing or tell me...

I have no idea what can be cooked and then frozen to be reheated later, or how to do it.

But it would save me a fortune if I knew

Currently I end up using a whole pack of something (eg sausages) in one day when really I only needed to use half the pack so we have tons of waste

Can you put open meat back in the fridge to use later?
Should I cook it all and then cool it, then freeze it and reheat later?

How do you do all this?

I really should have learned this years ago but I was too busy skiving school

No idea about a course. Maybe look at a local evening class or something?

When you open a packet of sausages, you can either cook them all, eating some and putting the remainder back in a container in the fridge to reheat the next day. Or you could only cook what you need, put the raw ones back in the fridge (wrapped or in a container) and cook them another day up to the best before or use by date.
Or, you could freeze the raw sausages if you arent going to use them by the best before date.

Freezing gives you about 3 - 6 months to use things up by. Put them in a suitable container, or foil, or a freezer bag. Defrost overnight in the fridge before you cook them. Dont freeze things in glass containers.

Some things dont freeze well like eggs or lettuce. Most things do.

You can buy frozen veg and keep it in your freezer, only cooking what you need for the meal you are making.

love food hate waste

Lots of advice here.

Oooh thanks this is all very helpful.

*Why shouldn't I freeze in glass containers? probably being really dense is it so they don't smash? pyrex is ok though? or is there some other reason?

I went all eco health conscious recently and am trying to avoid plastic in our food so bought some pyrex containers as I thought they are good for freezing food?

Foil boxes are freezer storage and you can just pop them straight into the oven when you're ready to reheat.

Whereabouts in the country are you (for classes)?

im in kent but would prefer a online or distance learning course if they exist? saw a food hygeine one just not sure if would cover this type of thing?

Because a liquid will expand when its frozen. So if you have a sealed glass jar with no space in it, it will crack.
Also, dont put from cold freezer straight into hot oven.

Pyrex should be ok, you got lids with them?

Food hygiene covers safety basics related to food eg 'what does it mean if you find mouse droppings?' 'What temp should your fridge be?' 'Whats the best way to wash up?' etc. Is that something you'd be intetested in?

Although actually if you cant find anything you like I do need a guinea pig to practise my curriculum writing on! I'd love to plan some online lessons for you about various cooking guidelines (a bit like Food Technology in schools). The course wont give you any kind of formal qualification because it's my practise run but PM me if you want to be my first student!

(I'm a teacher btw, not just a random enthusiast!)