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Using Your Freezer
Just about everyone knows that I love my freezers. All four of them: the chest one in the laundry, the chest freezer on the verandah, the small upright in the kitchen and even the small one on top of the fridge. They are always full, being constantly topped up with bargains and baking. Our family could live for twelve months (or longer) on what we have stored in the freezers.
I have allocated the slush fund (leftover grocery budget) as bargain money so that when something we use is on sale at a great price, I have the money to buy it. When butter or margarine is on sale, $4/kg is a reasonable price, I'll use my slush fund to stock up, usually a dozen at a time. The same with cheese - $6.49/kilo is a good price for block tasty cheese, so again I'll stock up with 6 blocks. If I find frozen veggies at a good price, into the freezer go a dozen packets. Fresh veggies are blanched, bagged and frozen.
Knowing how long foods keep in the freezer is essential. All things have a freezer life after which they start to deteriorate. They may lose colour, texture or flavour, so knowing when they are to be used by avoids disappointing meals. A freezer pen from Kmart is a handy tool. By writing the date something goes into the freezer on the container, I can easily rotate the stock, so that the oldest is used first. Or use masking tape and a Sharpie to label containers and packages with the contents and date frozen. If you're not sure how long to keep foods frozen, use our handy chart. Mine is laminated and hangs on a hook next to the big freezer.
Freezers are also great for cooking ahead. You don't have to have a marathon cooking session to fill your freezer with meals - just double up! If you're making pasta sauces, double the quantity and freeze, ready for another meal. When you make a meatloaf, make two or three and freeze one whole, ready for dinner, freeze one for another meal and slice the other one for salads or sandwiches. Then, when you make lunches, just whip out a slice of meatloaf and pop it on the bread. It will thaw by lunchtime.
For pie making, if you don't have a pie maker, invest in some foil pie plates and use these. Most $2 shops will stock them and they can be used a number of times if you are careful when cutting the pies. Then you can make an extra shepherd's pie for the freezer; apple pies are easy and quick to make and are a great stand-by for emergency desserts. Lemon meringue pie freezes well too.
Cakes and muffins are great in the freezer. Make a double or triple batch, cool and then wrap individually. Then you just need to take one from the freezer and put it in the lunchbox or pop it on a plate for a treat.
Biscuits will freeze too, but try making the dough, rolling into logs, slicing and freezing the slices. They can be baked from frozen for fresh baked cookies (just add a few extra minutes to the cooking time - start with five and test, cook longer if they're not done). Your visitors will think you're a marvel if you welcome them into a house filled with the aroma of freshly baked biscuits.
Freezers are a tool and they need to be used as a tool to save you money, time and energy. Think about how you use your freezer and then make the changes you need to ensure you are getting the most from this great kitchen tool.
I have allocated the slush fund (leftover grocery budget) as bargain money so that when something we use is on sale at a great price, I have the money to buy it. When butter or margarine is on sale, $4/kg is a reasonable price, I'll use my slush fund to stock up, usually a dozen at a time. The same with cheese - $6.49/kilo is a good price for block tasty cheese, so again I'll stock up with 6 blocks. If I find frozen veggies at a good price, into the freezer go a dozen packets. Fresh veggies are blanched, bagged and frozen.
Knowing how long foods keep in the freezer is essential. All things have a freezer life after which they start to deteriorate. They may lose colour, texture or flavour, so knowing when they are to be used by avoids disappointing meals. A freezer pen from Kmart is a handy tool. By writing the date something goes into the freezer on the container, I can easily rotate the stock, so that the oldest is used first. Or use masking tape and a Sharpie to label containers and packages with the contents and date frozen. If you're not sure how long to keep foods frozen, use our handy chart. Mine is laminated and hangs on a hook next to the big freezer.
Freezers are also great for cooking ahead. You don't have to have a marathon cooking session to fill your freezer with meals - just double up! If you're making pasta sauces, double the quantity and freeze, ready for another meal. When you make a meatloaf, make two or three and freeze one whole, ready for dinner, freeze one for another meal and slice the other one for salads or sandwiches. Then, when you make lunches, just whip out a slice of meatloaf and pop it on the bread. It will thaw by lunchtime.
For pie making, if you don't have a pie maker, invest in some foil pie plates and use these. Most $2 shops will stock them and they can be used a number of times if you are careful when cutting the pies. Then you can make an extra shepherd's pie for the freezer; apple pies are easy and quick to make and are a great stand-by for emergency desserts. Lemon meringue pie freezes well too.
Cakes and muffins are great in the freezer. Make a double or triple batch, cool and then wrap individually. Then you just need to take one from the freezer and put it in the lunchbox or pop it on a plate for a treat.
Biscuits will freeze too, but try making the dough, rolling into logs, slicing and freezing the slices. They can be baked from frozen for fresh baked cookies (just add a few extra minutes to the cooking time - start with five and test, cook longer if they're not done). Your visitors will think you're a marvel if you welcome them into a house filled with the aroma of freshly baked biscuits.
Freezers are a tool and they need to be used as a tool to save you money, time and energy. Think about how you use your freezer and then make the changes you need to ensure you are getting the most from this great kitchen tool.