Air tight containers are key. Also, do not fully cook your foods. Cook them 3/4 of the way to being complete. Also, if you are buying ground beef, it could be the meat itself, not you. Ground beef is becoming a major issue in stores right now. Go to a market that does "In-House grounding" and get some ground there or purchase your bulk there. Most likely, you are tasting that Ammonia after taste that most supermarkets like Wal-Mart have on their shelves. Also, try other meats, like chicken. Chicken freezes way better. But, DON'T Fully cook it.
Pounds lost: 9.0
Fitness Minutes: (235) Posts: 4 6/23/12 10:56 P
Can you tell me how to freeze meals so they don't taste yucky when I take them out? The few times I've tried to freeze meat it ends up rancid when I take it out to use it a few weeks later and then I get angry that I wasted so much money on it. We end up buying meat in bulk (for the price) and then trying to eat 5-6 lbs of ground hamburger in a week before it goes bad. I know it's my fault for not storing it correctly but I don't know how to store it so that it will last.
Suggestions on what I could do better to keep it safe?
Almost any cooked food can be frozen. The only cooked foods that don't hold up well in the freezer are soft-textured items like custards, fried or breaded things or foods made with eggs.
Any cooked meat, poultry and fish can be frozen. Cooking a double portion of a meal and freezing half for later can be a time saver. Meats will keep from three to six months in the freezer before they suffer a decline in their desired texture. Bacon shouldn't be frozen, since it tends to turn rancid.
Loaf breads, pastries and cooked pies also keep in the freezer, also for about three to six months. Meringue pies shouldn't be frozen, since the egg-based meringues will lose their water content and their light texture will be spoiled.
Sauces, gravies and soups can all be frozen. Allow headspace in the container for the liquid to expand as it freezes, and be careful not to freeze egg-thickened sauces or soups with potatoes in them. Eggs and egg products don't freeze well, and potatoes turn mushy unless they are already mashed.
Stews and casseroles keep well in the freezer as long as they don't contain an egg-thickened sauce or potatoes. Allow plenty of time to thaw and reheat them, since the thicker the stew, the longer reheating takes. If a casserole is garnished with hard-boiled eggs, don't freeze them.
Cakes and cookies, like most other freezer-safe foods, will keep there for about three to six months. Wrap them well to guard against freezer burn (a discolored dry spot that results from air reaching the food). Cake frostings made with brown sugar or egg whites shouldn't be frozen.
Pounds lost: 9.0
Fitness Minutes: (110,022) Posts: 13,407 1/30/12 10:18 P
As a Personal Chef, I have learned how to big batch cook and freeze meals for later consumption. If you take an afternoon or a few hours to take your planned menu for your dinners, and do most of the prep or cooking and then freeze or store them; dinners won't be such a hassle. Keep in mind when you do cook ahead of time and freeze or refrigerate; you are only par-cooking. And when you take them out, you are simply finishing them. Somethings freeze better than others. Feel free to ask any questions. No question is too big or too small.
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