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    Pyrex Dishes and freezing food.

    Can anyone here offer any advice?
    I thought i would try making a few stews, pies etc and freezing them and then cooking on the day i want them. Saving time etc.

    However i have never done this before and wondered if there is anyone on here that does that could offer any tips?

    I have a few glass pyrex dishes, are these suitable for the freeezer?
    Say i made a shepherds pie and then froze in the pyrex dish, what would i then cover it in the freezer with? Also when i was ready to use could i cook heat it up in the oven straight from frozen? - Or would i need to thaw it first?
    I mean can these dishes handle the change of temp from a freezer to a hot hot oven without cracking etc.

    Advice appreciated an

    22 Comments

    Hi Superskilly. What a great idea!

    It's not a good idea to put Pyrex in the freezer and then transfer it to the oven!

    I personally like to put the food I have cooked into plastic boxes. Make sure you buy the ones that are suitable for the freezer and microwave. They often have a plastic bit at the top that can rotate to open a hole in the lid.

    You don't have to microwave of course, you could get the food out of the freezer and let it thaw and put it in an oven suitable container

    I just want to clarify that Pyrex shouldn't go DIRECTLY from freezer to the oven. Like SS says - if it has thawed before going to the oven then it's ok!

    does the food still taste the same when its been frozen?
    i know my mum freezed milk once and that wasnt the same

    I do my meals like this sometimes. Make a large batch and then split them into individual portions. So if i don't feel like cooking, I just get one out and bung in the oven:thumbsup:

    Le Creuset all the way, from freezer to oven no probs

    If not invest in those cheapo foil trays that ready meals come in, they stock all shapes and sizes in my local pound shops, good for giving food to family withjout worrying abiout losing your dishes lol (as i've discovered)

    tigerallstars;5891810

    I do my meals like this sometimes. Make a large batch and then split them … I do my meals like this sometimes. Make a large batch and then split them into individual portions. So if i don't feel like cooking, I just get one out and bug in the oven:thumbsup:



    ewwww

    edjaned;5891809

    does the food still taste the same when its been frozen?i know my mum … does the food still taste the same when its been frozen?i know my mum freezed milk once and that wasnt the same



    Some foods actually taste better after cooking from frozen... Certainly some of my vegetable dishes seem to soak up more flavour.

    If you freeze milk - you have to make sure it is thoroughly defrosted or it has icy bits in, and doesn't taste the same.

    choc1969;5891832

    ewwww



    lol

    I love Fanny



    Craddock

    choc1969;5891832

    ewwww


    http://i631.photobucket.com/albums/uu37/tigerallstars/mouseincurrysauce.jpg

    Could be worse...

    tigerallstars;5891896

    Could be worse...



    ewwww Tiggy :shock:

    I do this quite often, I make shepherds pie in a Pyrex dish allow to cool down then freeze, covering with a couple of layers of cling film. when needed I allow to defrost fully and put it back in the oven tastes the same as it would fresh.

    choc1969;5891823

    Le Creuset all the way, from freezer to oven no probsIf not invest in … Le Creuset all the way, from freezer to oven no probsIf not invest in those cheapo foil trays that ready meals come in, they stock all shapes and sizes in my local pound shops, good for giving food to family withjout worrying abiout losing your dishes lol (as i've discovered)



    Yes i use the foil trays as well and have given to students going back to Uni, family friends in crisis as well as for us. Batch cooking is great if you have the time.

    I know someone who makes a months worth of sandwiches for kids school lunches and then freezes them in daily portion sized bags. Have tried one and they are not soggy and always still cool by lunchtime

    ............and yes she is a bit sad, AND she works far less hours than me. She is super organised but...there is a limit IMO

    bitch bitch

    Original Poster

    Thanks everyone, i think i will give it a go then. Just seems to take hours making a stew, would hardly take any longer to make 3 or 4 then freeze. Might have to go shopping for some more pyrex dishes though....lol...

    Ok clingfilm sounds good, thought i might try those huge freezer bags you can buy the ones you can write on.

    Yes those foil trays sound good too! They have those in my poundshop. If i use those can i cook direct from frozen. Is the only reason not too cook from frozen because the pyrex etc can't hadnle it? If so with those foil trays should not be a problem?

    Great ideas everyone and thanks for the advice, will leave rep all around when i have a few spare hours.... lol... (However won't be for a while now as i will be busy cooking )


    Ok then..... what dishes can i try, shepherds pie, stews, lasagne?? pies, any other ideas???

    Thanks all..... appreciated!!

    Have you tried the Aunt Bessies mashed potato for top of Shepherds Pie.......saved me hours on batch cooking and nobody has ever noticed the difference

    i use icelands own frozen mash its a bigger bag and its only a £1

    lasagne is good but make sure you dont use anything that has previously been frozen as it could make you poorley :thumbsup: also try stews as they always turn out far far nicer, also boil up a load of veg like cabbage, carrots, onion, turnip, cauliflower and broccoli and add a knor veg stock cube yummmmmmm, lovely soup once blended

    sausage casserole, beef bourgignon, liver and onion

    Original Poster

    *roosterpots*;5893236

    lasagne is good but make sure you dont use anything that has previously … lasagne is good but make sure you dont use anything that has previously been frozen as it could make you poorley :thumbsup: also try stews as they always turn out far far nicer, also boil up a load of veg like cabbage, carrots, onion, turnip, cauliflower and broccoli and add a knor veg stock cube yummmmmmm, lovely soup once blended



    ohhh will keep an eye out for the frozen things in that. thanks people!!

    Original Poster

    iglimpse;5893140

    Have you tried the Aunt Bessies mashed potato for top of Shepherds … Have you tried the Aunt Bessies mashed potato for top of Shepherds Pie.......saved me hours on batch cooking and nobody has ever noticed the difference



    edjaned;5893195

    i use icelands own frozen mash its a bigger bag and its only a £1



    no havent used either of those, usually make our own from the garden spuds :thumbsup:

    Banned

    Make sure you defrost in a fridge, not room temperature as this can be dangerous to certain foods.

    overnight should do it for a stew and 24 hours would be better.

    In fact, NEVER defrost any raw meat at room temperature

    THE THAW LAW

    1. Never defrost meat at room temperature.
    2. Thaw meat in the refrigerator or in the microwave if you’re cooking it immediately.
    3. If raw meat is left at room temperature over two hours, it may not be safe to eat even after proper cooking.
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