3. Plastic wrap is your best friend … but not for what you think. Before you begin filling up baking pans and casserole dishes, line them thoroughly with plastic wrap. À la this recipe for baked pasta, once the food has frozen, simply lift up the frozen food, “remove plastic wrap, and transfer to resealable freezer bags" and then place the bags in the freezer. When you are ready to eat, slide the food out of the bag, place it onto a pan, and reheat.
4. Flash freeze your messy stuff. You can freeze a whole lot more than just soups and casseroles. Individual items, even messy ones like olive cheese bread by The Pioneer Woman, which would normally fuse together if frozen the traditional way, can be “flash” frozen. Think balls of cookie dough, hamburger patties, meatballs and more. Place separate pieces on baking sheets, freeze for a short time until the surface hardens, and then freeze them together with their buddies in airtight containers or freezer bags.
5. Give yourself headspace. Before you can freeze anything, you must make sure that it’s wrapped carefully and that you squeeze out any excess air. Doing both prevents the enemy of batch cooking, freezer burn. And when you freeze soup, give yourself what’s called “headspace,” a little room (generally half an inch to an inch) between the soup and the lid for expansion.
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