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13.

Re: Out of the Blue

Jan 28, 2013, 15:30

Cutter

Freeze the chili and ragu. It's good for months, though the sooner consumed the better. When I make a sauce or stew or the like I always consume half and freeze the other half for the following week or week after but it doesn't stay in there too long. You can also freeze any cooked meat though fowl works best. If I have parts of a carcass and meat left over from a chicken or turkey I'll toss it in the freezer to make soup/stew out of it.

I've always found that freezing cooked meat - unless it's already basting in something like a sauce - won't taste as good on it's own so needs to be used in stuff like soups, tacos, sammys, etc. It's the best way to be thrifty. Just make sure to double wrap foil or cling, then into freezer bags.

You can also dehydrate stuff like ragus. Check Youtube to see how to make full on freeze dried meals - spaghetti and meat sauce, almost anything - it's really cool actually. This is a great little food dehydrator with which you make freeze dried meals, jerked meat and dehydrated fruit. They kick ass! So much cheaper and healthier. And again tons of instructional vids on Youtube.




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