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Little chart to help with measures.

Freezing Meat

Meat should be trimmed and flash frozen (see instructions below) before bulk freezing to avoid items sticking together. Pancakes, waffles, French toast, or English muffins should also be flash frozen before bulk freezing. Meals like casseroles may need stock/broth or other vegetables and herbs added after they are defrosted to add moisture and flavor.

How to Flash Freeze

• Lay individual pieces (1 layer, spaced apart) onto a cookie sheet, lined with freezer or wax paper.  Place in freezer. Once frozen, place into larger bulk container.

Freezing Liquid

• Liquids expand when frozen, so leave some space in the container. We recommend you leave up to 2 inches for every 4-cups/1 liter of liquid.

Plan Ahead

Consider how food will be cooked or reheated once defrosted. When reheating or defrosting, simply place the defrosted food in a Vent ‘N Serve™ Container nearly the size of the Freeze It® container so as to fill the container for even reheating. Never defrost meats and seafood at room temperature.

Food left at room temperature has a higher risk for developing bacteria and causing food-borne illness.

Place frozen items in the refrigerator for several hours or overnight, or under cold running water until completely thawed. For faster results, use the defrost setting on your microwave.

Cool Food Completely before Freezing

All food must be completely cool before being placed in the freezer because warm or hot food can cause the freezer’s temperature to fluctuate and possibly rise. This may affect the food already in your freezer and the food you are about to freeze. If the temperature rises above 0°F/-18°C, foods that are already frozen could defrost slightly and then refreeze, which can lead to deterioration and bacteria growth.

Keep It Frozen

Once food is frozen, it should stay frozen until you are ready to use it. This is because fluctuations in temperature can lead to freezer burn, which can affect the quality and flavor of the food.

Colder food freezes faster, and foods that freeze rapidly are not affected by the freezing process. The quicker the food freezes, the more moisture, vitamins, texture, and flavor it retains. Freeze It ® containers are specially designed with thinner walls to allow for faster freezing. Rounded corners and a recessed base allows for even air circulation around the container, for faster and more efficient freezing and thawing.

Cool it Quickly

Food intended for freezing should be cooled quickly and safely in the refrigerator. Do not wait for food such as poultry, seafood, eggs, or meat to come to room temperature as this can cause bacteria to multiply and food to be contaminated, making it not safe for consumption.

These Vent N' Serve are what I use to reheat and also freeze plan ahead meals.

They can be purchases at www.myTWbiz.com under microwave.