rambo
New member
I'm thinking about starting to cook my meals in advance, say every Sunday for the week ahead.
For those of you who do this, I have a few questions.
How do you do it?
How long can the food you cook be frozen/refrigerated?
How do you reheat it? (defrost + microwave/oven?)
How does it taste compared to making it fresh?
What can't/shouldn't be frozen & reheated?
Is it okay to cook chicken, freeze it, then defrost/reheat it later?
I was thinking of doing a couple chicken breasts and tuna tomorrow with the combination of pasta, rice, potato or veggies & some random sauces. Will it be ok to freeze these & reheat later in the week? Or better to just refrigerate them?
For those of you who do this, I have a few questions.
How do you do it?
How long can the food you cook be frozen/refrigerated?
How do you reheat it? (defrost + microwave/oven?)
How does it taste compared to making it fresh?
What can't/shouldn't be frozen & reheated?
Is it okay to cook chicken, freeze it, then defrost/reheat it later?
I was thinking of doing a couple chicken breasts and tuna tomorrow with the combination of pasta, rice, potato or veggies & some random sauces. Will it be ok to freeze these & reheat later in the week? Or better to just refrigerate them?