A lot of people use tinfoil trays (like you get your takeaway curry in) or plastic boxes to freeze almost everything. While they are definitely a great option for Lasagne Slices or even mini “oven bakes” they do take up a lot of space in the freezer, and with most of us not having a chest freezer, it doesn’t seem practical to freeze food in portions.
But, there is a way to freeze food in portions, at least some types of dishes anyway. The technique we use most is for freezing those “thicker liquid” type of dishes, your soups, sauces, currys, stews etc. and it really is straight forward. here’s how…
First you’re going to need some sealable plastic freezer or sandwich bags (not the ones that you tie). You will also need to let the food cool before doing this.
You will also need a pint glass or a measuring jug. Now place the Bag in the glass or jug and fold the open end over the side as shown in the picture.
Then simply add your soup, sauce, curry or stew into the bag. We usually add two portions per bag, simply because there’s 2 of us to cook for, but there’s no reason you couldn’t do less or more portions either, so long as you have appropriate sized bags. I will sometimes use a Kitchen funnel with soups and sauces as it reduces the potential for making a mess. 😉
Next you want to lift the bag out of your jug or glass and close the top about three quarters the way across. While holding the open corner, you want to lay the bag on a flat surface (remembering to hold the open part up a little so the contents don’t flow out) and gently push all the air towards the opening.
Once you have the air out, try to make the liquid reach the seal by gently pushing down on the bag and then close the bag the rest of the way.
Using a freezer marker, write on the bag what you put in, when and how many portions, you might think you’ll remember but chances are you won’t.
Once you have the bag sealed, simply lay it flat in your freezer and leave it to freeze. You can stack multiples of these at a time and leave them to freeze, just make sure the outsides are dry and they won’t freeze/stick together.
The biggest benefit that we’ve had from doing this apart from the obvious saving on wasted food, is that these “skinny” bags defrost in a few hours on their own, but also if your’re in a hurry a soup or a sauce can be defrosted even quicker by propping up the frozen bag in your sink and letting cold or slightly warm water flow over it for a few minutes.
Once defrosted, simply re-heat the dish and serve as normal.