Hi everyone! I have a quick question about freezing meals. If I make something like a stir fry with rice, can I just portion it into containers, let it cool, seal them with lids, and pop them into the freezer? Do I need to vacuum seal, or is that step optional? How do you prevent freezer burn?
Also, what’s the best way to reheat frozen meals?Should I thaw them in the fridge first or can I microwave them straight from the freezer?
Are these containers acceptable?
Thanks in advance! I know some of this might be common sense, but I just want to make sure I’m doing it right.
by Gullible-Corgi585
9 Comments
These are okay for frozen meals that you plan on eating within the week or so, otherwise you get freezer burn.
I generally let them cool (mostly), did egg dish last week in glad containers and just kept on the sheet tray and stuck on bottom shelf of fridge after cooled a little. Then can toss in the freezer.
As for reheating it depends. Can do from frozen but could take longer, though usually more when use a taller/smaller profile container vs something like yours where food is more spread out. When I take them into the office for lunch I just put in my container frozen without an ice pack and generally thaws some by lunch time.
I usually sprinkle a little water in as well, definitely for rice dishes and sometimes if it’s pasta. Sometimes use defrost/low power but usually just normal microwave settings.
https://preview.redd.it/lsbbbyocwg9f1.jpeg?width=1290&format=pjpg&auto=webp&s=bcd6e842efa1b6926de7439728ab597d66d4c75d
Get something like these, doesn’t have to be the glass ones unless you want them specifically. They make plastic ones like this also. They clamp down and have a seal that rests along the edge so the closures prevent freezer burn and that yucky freezer taste you can get on certain things.
The containers will have a heat limit. I usually let whatever cool a bit first in the pan, then finish cooking in the container—on my countertop, spread out, with lids perched but not snapped shut.
I also recommend getting deli containers over these kinds of containers. Matching lids and custom size is super convenient for meal prep. My meal portions vary based on what I’m eating. Curry and rice is going to get a smaller portion than a brothy stew.
If you can afford it and you have the space, the glass container is obviously the best. I hate worrying about chipping them though. And the seal on the lids can degrade in the dish washer from my experience, some brands probably worse than others.
I highly recommend using glass tupperware from Pyrex or OXO.
Plastic tupperwares are cheaper and alright at first, but they 100% get scratched, discolor, have heat limits, and shed microplastic eventually.
Glass tupperwares can microwave, freeze, go in the oven, and last way longer than plastic.
Don’t put hot food into plastic unless you want your nuts to be full of micro plastics
If those containers are freezer and microwave safe, yes, they’re good. I use ones almost just like them. Because the meals don’t stay long in the freezer, I don’t worry about them not having a perfect seal. I used these for years to pack my husband’s reheatable lunches. I cool prepped dishes on the counter before moving to the freezer.
It is easier to reheat from thawed. Whether thawed or not, microwave on a low setting to help the food heat evenly. Some microwaves have a defrost setting.
That being said, I prefer Pyrex Simply Store rectangular containers and a soft sided lunch warmer (e.g., [Hot Logic](https://hotlogic.com/products/hotlogic-mini)), which reheats meals more evenly and keeps them warm until you’re ready to eat. Heck, I’m retired and still meal prep, store, and reheat many of our lunches and dinners this way.
I hate these Tupperware so much. One drop and they shatter. They’re flimsy as hell. Definitely recommend getting glass Tupperware.
I would advise you, not to buy plastic containers, Glass lasts longer and you won’t get as many microplastics in your system with a glass container.