Freeze and Eat Later
We made beef stroganoff last spring and it makes twice as much as our family needs. So we cook on casserole and freeze the other.
I surprised some of my co-workers when I told them that we made it in February and it tasted like it was cooked yesterday. They mentioned the dreaded words: FREEZER BURN.
No, I avoided freezer burn by good wrapping. I read that foil is the best thing to directly wrap on the food. I wrapped the dish tightly in foil then wrapped that with plastic wrap to store in the freezer. (The dish was too big to put in a freezer bag.)
So based on yesterday’s delicious dinner; I am a believer for foil, tightly on the food, then into a freezer bag or plastic wrap. This should do a good job of keeping oxygen out; which is the main cause of freezer burn.
I wonder if I should test some food too see if it will keep even longer, like a year or two; kind of like a food capsule? I probably have something that old stuck in the back of my freezer right now!
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