Just taken delivery of an upright freezer about that size for the kitchen. Aim is to allow us to bulk cook more and give wife some weekend time back. Of course need dozens of new containers to put it in. Also means I don't have to arrange ice cream making to the days of the week when there is space in the current freezer. Never been so happy to have a new appliance, possibly the sadness that comes with kids 😀
Buy round, rectangular and square containers in assorted sizes.
Those are what I used to make some years ago.
Those are what I used to make some years ago.
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We use systema at the moment, after I destroyed the last of the rubbermaid stuff but she who must be obeyed wants to try glass this time. Round is a pain as you have voids that you end up losing the frozen peas in
Glass breaks, and the lids are LDPE, which cracks in the freezer over a few months.
Wet hands, small children....not a good idea in my opinion.
BTW, I read Tupperware is in some trouble, so you can shop around for competitors like Rubber-Maid.
They are a generic product really, the brand simply multiplies the price.
There is a type of lid that has a gasket and side locks, those are available for glass containers also.
That has a better locking than some simple plastic lids of the push in type.
So less cross odor problem, if you have different types of food in the same freezer.
Wet hands, small children....not a good idea in my opinion.
BTW, I read Tupperware is in some trouble, so you can shop around for competitors like Rubber-Maid.
They are a generic product really, the brand simply multiplies the price.
There is a type of lid that has a gasket and side locks, those are available for glass containers also.
That has a better locking than some simple plastic lids of the push in type.
So less cross odor problem, if you have different types of food in the same freezer.
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We have a number of the glass dishes with the gaskets and locks. They're my favorite to date...
Freezer bags?
Vacuum freezer bags...
NEVER worry about freezer burn.
And you can truly STUFF the fridge/freezer... to the point you got to watch that you allow air flow.
Freezer bags just don't work for us as a lot of the things we freeze are quite liquid. Do use them for things like dough and kala chana though. Have been using this https://www.sistemaplastics.com/us/food-storage even though seems odd to ship empty containers from NZ but they seal well and survive hundreds of freeze/thaw cycles without going brittle. Turmeric does stain them though. The test pyrex containers have just been delivered so will try those. Never had pyrex break in the freezer and heavy stuff goes on the lower shelves so all looks good to go.
BTW in my experience if you try and pick up a pyrex dish chilled to -20C with wet hands your hands stick very well to the cold glass. Too well for comfort...
BTW in my experience if you try and pick up a pyrex dish chilled to -20C with wet hands your hands stick very well to the cold glass. Too well for comfort...
Get a vacuum chamber machine. It handles liquids.
Also, there's always the liquid displacement trick in the sink. It works very well.
We buy the freezer bags from Costco.. 1 gallon and 1 quart sizes.
MY concern with fixed volume containers is the freezer burn because you tend to always have some air in there. And also they are harder to pack than plastic bags. Which, if you carefully freeze in a stack with metal plates between them, will then have flat sides... perfect for maximizing the storage.
For soups, rice, freshly bought meats, etc.. .we use the vacuum machines... an edge jobbie that can do big bags (roast sizes) and a smaller chamber that can do smaller stuff and liquids. To top it off, we don't freeze meats, we vacuum wrap them and store them in the garage fridge. For months.
So for us, pulling the air out of the bag has two advantages.... no freezer burn, long term meat storage in the fridge.
The "disadvantage" is that you can really pack the freezer/fridge with stuff and sometimes you "lose" things in there.
Also, there's always the liquid displacement trick in the sink. It works very well.
We buy the freezer bags from Costco.. 1 gallon and 1 quart sizes.
MY concern with fixed volume containers is the freezer burn because you tend to always have some air in there. And also they are harder to pack than plastic bags. Which, if you carefully freeze in a stack with metal plates between them, will then have flat sides... perfect for maximizing the storage.
For soups, rice, freshly bought meats, etc.. .we use the vacuum machines... an edge jobbie that can do big bags (roast sizes) and a smaller chamber that can do smaller stuff and liquids. To top it off, we don't freeze meats, we vacuum wrap them and store them in the garage fridge. For months.
So for us, pulling the air out of the bag has two advantages.... no freezer burn, long term meat storage in the fridge.
The "disadvantage" is that you can really pack the freezer/fridge with stuff and sometimes you "lose" things in there.
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Never had freezer burn problems with the containers we use. And my hovel doesn't have room for a vac machine. I'm still trying to find room for a second instant pot.
Food saver vacuum sealed bags for us. Organizer baskets made of enameled wire go on the freezer shelf, vacuum sealed food goes in the baskets. Baskets chosen such that three baskets fit snugly side by side on each shelf.
One basket for chicken. One basket for beef steaks. One basket for pork. One basket for hamburger patties. One basket for bacon & sausage, etc.
OBTW we make huge slow cooker batches of yellow Dal and also southern-US split pea + hamhock soup. Ladle the soups into (these containers) and put in freezer overnight. The next day, liberate the frozen pucks and vacuum seal them. Vacuum seal protects against freezer burn much better, and you don't need to own/store as many screwtop containers. Our sealer is NESCO brand.
One basket for chicken. One basket for beef steaks. One basket for pork. One basket for hamburger patties. One basket for bacon & sausage, etc.
OBTW we make huge slow cooker batches of yellow Dal and also southern-US split pea + hamhock soup. Ladle the soups into (these containers) and put in freezer overnight. The next day, liberate the frozen pucks and vacuum seal them. Vacuum seal protects against freezer burn much better, and you don't need to own/store as many screwtop containers. Our sealer is NESCO brand.
I've got a healthy risen dough and the makings for pizza. Going in...
If I don't follow up with pics, it was a disaster or a work of art so astounding that I couldn't pause for trivial matters like documentation. Wish me luck
If I don't follow up with pics, it was a disaster or a work of art so astounding that I couldn't pause for trivial matters like documentation. Wish me luck
Daughter had some deep dish pizzas shipped from Chicago. Came in a big box with dry ice. Six pies in the box.
We had one tonite... sausage... it was very good. Very different from what I think a pizza should be. A pie for real.
Today is Deep Dish Pizza National Day...
We had one tonite... sausage... it was very good. Very different from what I think a pizza should be. A pie for real.
Today is Deep Dish Pizza National Day...
It turned out to be neither a disaster nor high art. There was a mishap transferring the pizza to the baking stone along with my amateur dough handling skills but it was pretty tasty. We'll plow forward and try again.
I like the snacklebox. As long as it fits into the cooler under the center seat. The one for the fish is fine on the floor.
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Here is food for small freshwater fish. I don’t really have a taste for it myself.
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Here's the pizza from last night. It travelled from Chicago to SoCal.
I wasn't bad, it had a layer of sausage that was really good. I mean, it was a good sausage and tomatoes pie, but not what I think of a "pizza".. The crust was not the attraction, it was the content... which is sort of a very different take on pizza.
I mean, real pizza has to have pineapple chunks, Canadian bacon, pitted black olives, sliced green peppers and a little bit of industrial mozzarella. You know, Cal's Pizza.... he's Canadian, right? 🙄 Oh wait, he's a moderator... OK, OK... but I perversely do like the "Hawai'ian" pizza. Of all places, Shakey's used to make the best one... honestly... it's just one of those things.
In a pinch, we can do with Thai Chicken pizza.
It was free though.
I wasn't bad, it had a layer of sausage that was really good. I mean, it was a good sausage and tomatoes pie, but not what I think of a "pizza".. The crust was not the attraction, it was the content... which is sort of a very different take on pizza.
I mean, real pizza has to have pineapple chunks, Canadian bacon, pitted black olives, sliced green peppers and a little bit of industrial mozzarella. You know, Cal's Pizza.... he's Canadian, right? 🙄 Oh wait, he's a moderator... OK, OK... but I perversely do like the "Hawai'ian" pizza. Of all places, Shakey's used to make the best one... honestly... it's just one of those things.
In a pinch, we can do with Thai Chicken pizza.
It was free though.
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