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Once A Month Cooking, Part 3
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For Part One, click here.
For Part Two, click here.
D. Storing
1. Ziplock freezer gallon size bags for things like:a. Soups
b. Sauces
c. Meat or poultry with marinades
d. Individually frozen calzones, muffins or other such items
*To avoid freezer burn you can use the straw method to suction the air out of the bags, especially if you don’t have a fancy vacuum sealer (which I don’t).
2. Foil lined pans for casseroles.*I line whatever size pan that I am using with foil (2 layers) and then I spray that with non-stick spray and put my casserole in that. I flash freeze that and when it is almost completely frozen I take it out of the pan, wrap it up and label it and put it back in the freezer. This saves on buying foil pans and using up all of your pans.
Flash freezing means to lay something out individually (usually on a cookies sheet) and put it in the freezer until it is almost frozen and then you put those into a Ziplock bag type of containers or the foil that you lined the pans with.
E. Cleaning:
1. I ALWAYS have a sink full of hot soapy water and I usually end up running my dishwasher at least 2 times.
2. I clean and wipe up spills as I go so that I am not looking at a nuclear disaster of a kitchen when I am done for the day.
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