Hi! I just tried posting this in a thread..don't think it worked so I will start a new one! LOL!

I am wanting to start freezing things, but have a few questions first....

~ I work 8am-5pm everyday. I want to start freezing milk(half gallons), but need other ways to thaw it. Can I take it from the freezer and put it straight into the fridge to let thaw a little then when I get home take it out and let it thaw the rest of the way? Or would it still be to frozen by dinner (7-ish)? Would it spoil it to leave it out 8-5?

~ What does "flash freeze" mean? Put straight in the freezer after cooking and it's still hot??

~ Pancakes and waffles?? How do you freeze them? Do you cook them till firm on both sides but semi-gooy in the middle then freeze and cook the rest of the way in the mirowave before eating? OR do you cook them all way? I am thinking if you cook them all the way, then freeze, then take out and re-heat they would be to rubbery or overcooked???

~ What is the best product to use to freeze without getting freezer burn!!???

Thanks Everyone!!

I'm able to answer some of your questions!

Frozen milk takes awhile to thaw out. I freeze whole gallons and it takes a bit of time. I don't think it will be finished by the time you get home. But it won't take as long with 1/2 gallons. Remember, before freezing it, to pour a little bit out as milk expands when frozen.

For pancakes and waffles, I usually put them in their own little ziplocs, after they have cooled down, and toss them in. They are completely cook as normal. And then I toast them in the toaster when I take them out.

~ What is the best product to use to freeze without getting freezer burn!!???

I like the "seal a meal" machine you can get at wal mart(they are pretty reasonable now)

If ya dont have one I suggest wrapping well in plastic then foil.


FLASH FREEZE

this means basically to freeze before you wrap and place back in the freezer.
(I do this w/my meatballs(I freeze mine raw)I make them..lay on cookie tray and freeze then wrap an place back in freezer)

You NEVER EVER put HOT foods straight in your freezer OR the fridge...always let them cool to room temp.

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Great questions! I've been making soups and freezing them in ziplocs after having them for lunch. Then since I'll be working 3 days/week soon, I can just take it out in the AM and heat it up at dinnertime w/some sandwiches.

Another great thing I just did recently was freezing the leftover veggies from dinner and made some veg. soup. I wonder if I can freeze that now again though? Hmmm.... any ideas anyone?

ALWAYS keep in mind the 40/140 rule. You want cold foods to be UNDER 40 degrees F and hot foods ABOVE 140 degrees F. You want to keep any food that needs to be cooked or refrigerated AWAY FROM being between 40 and 140 degrees for a cumulative total of 2 hours. A lot of food poisons can grow in 2 hours. So, if your milk is unrefrigerated for 20 minutes when you are bringing it home from the store, you have to add that time to the amount of time the carton sits out on the dinner table each night before it isn't any good to drink.

Defrosted milk separates no matter how you defrost it. I recommend defrosting it my removing it from the freezer and putting it in the refrigerator then shaking before serving.

Cook waffles and pancakes all the way through. Lay them out on a cookie sheet on waxed paper and stick that in the freezer. Once frozen, take them off the cookie sheet and put in a freezer bag or wrap in waxed paper (the same one that on the cookie sheet) then wrap that in plastic or aluminum foil. We heat up the waffles in the toaster.

You don't need a special device to prevent freezer burn, simply rotate your frozen foods frequently. If you're going to put items in the freezer for long term (6 months to a year), then all you have to do is (1) keep the food frozen - no self-defrosting freezer and (2) eliminate air from the frozen food. Vacuum packers help, of course, but aren't necessary.

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This may be a dumb question, I apologize in advance! Why do you not put HOT foods straight in the freezer?

Also, I usually brown my meatballs before I freeze them -- is there a differece between my way and yours? Just curious.

Putting the hot in fridge or frezzer can cause bacteria - gives it time to grow before it freezes thru.

If you put hot foods directly in the freezer more ice crystals will form than usual. It doesn't affect the food really, but it will add that moisture to it when it thaws, which can add a watery layer or cause it to taste watered down.

Flash freezing works well for items that you don't want to stick together (like meatballs) or items that should hold their shape, like lasagna or enchiladas. You can line the baking dish with foil, then plastic wrap and freeze for a few hours. Then you can take the item out of the baking dish and transfer it to a freezer bag, thus freeing up your baking dish. Then when it is time to cook it, thaw for an hour or so in the fridge, remove the foil and plastic wrap and transfer the item back to the baking dish to cook after it has thawed completely. For something like meatballs I freeze them on a cookie sheet not touching each other, then transfer them to a bag. That way I can remove just how many I need without them sticking together.

Putting hot stuff in the frig or freezer also causes the appliance to work harder since you are heating up the space.

As for the pancake thing, I do what OP said - place them on a cookie sheet and freeze them for about 6 minutes. Then I toss them in a zipper bag and put into the freezer. I find that if I just cool them without the quick freeze they stick together in a big clump and are hard to separate. We warm ours in the microwave.