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@SLB, do you do anything special about sauces which go in the freezer? With a casserole, I think there ought to be a sauce. Or maybe two, to add some variety to the batch.

Very gracious (blush). Your post is full of most helpful information, and thanks to the pointer to rutabaga recipe. Sadly, I'm afraid of deep frying – what if I liked it? I suppose the people who deep fry regularly know how to minimize the volume of fat in finished coating . . .

Thanks for your generous wishes! No, no diet restrictions. Edited to add: But I do have a tendency to do some sameness. Right now I'm filling individual tin pie plates with a casseroley concoction: cooked meat, starch, garlic, onion, some veg. Sigh.

I also was thinking about dinner x 2. Once upon a time DH was the main dinner cook, but not for some time. Breakfast for me is toast. Lunch is easy if I have homemade bread (machine). 😃

Another note from my desk: SAUCES What are good sauces for dishes that will be frozen? VARIETY Methinks that more variety could be introduced by using noticeably different sauces in the same batch. Use different brined foods (tangy and salty) Suggestions welcome.

Much followup to do but I'm wanting to get rid of stack of notes on my desk! PRE-COOK If I'm only doing the pre-cooking of food components (onion, garlic, bacon, chicken, etc.), can I used dried vegetables (onion, garlic, carrot, celery, bell pepper, mushrooms*, etc.) WITHOUT any soaking or cooking, as long as I ADD water or other fluid to the dish? HERBS & SPICES Considering that reheated frozen food doesn't taste as good as the first cook, what can be done to improve the flavour? Can I (and is it effective to) double the dried herbs double the spices in dry rubs reduce the offensive spices (e.g. allspice) use more volume of flavourings, e.g. mustard, worcestershire sauce, soy sauce, Maggi, More Than Gourmet demi glace I want to thank everyone for their support. I'm going to be convalescent for a couple months at least; my operation is very soon, so I don't have time to do m/any more trial runs. It will be disastrous if everything tastes awful; I don't want to rely on drab takeout pizza, or chicken pies from the grocery. 😒 Edited to add: * Notwithstanding that @weinoo says I have to soak the mushrooms so I can get the dirt out.

Elsie, I don't know much about baking directly with a frozen dish, so maybe. It's possible my sister does this with her frozen meals, i.e. directly into the oven. Right now I'm pre-cooking items, as I do when making a casserole, e.g. onions, garlic, celery, bacon, potato cubes, cabbage, etc. But not all the items are fully cooked. The items are dolloped into multiple small containers which are wrapped with tin foil, labelled and frozen. Then vacuum-sealed. This process is kinda entertaining which I will document later. My plan was to put the frozen item in the steam oven at a low temp so it defrosts, then heats to eating temperature. I planned to keep the dish at that low temp for long enough to thoroughly cook the dish, but I don't think I left anything dangerous in any of the dishes I've made thus far. Anova Culinary has only one recipe for defrosting frozen proteins in APO with Sous Vide Mode but that recipe is for uncooked meat or fish, so not quite the right recipe. It defrosts up to ONE pound of frozen protein in about an hour. So, Elsie, I think you and I are on the same track! I will try to document what I have done so far so you can pinch any ideas you like. 😂

FREEZE-DRIED If a food item has been freeze-dried, does that indicate it has survived the freezing process? Does the length of time it has been frozen make any difference to the food product, rather than the year or two in regular freezer? Quite a while ago I read about @Kerry Beal's adventures in Freeze Dryers and Freeze Dried Food but don't know if rereading the thread would help me now. Kerry?

I too looked at Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen. I was going to mention I wanted one of those specifically about freezing! (Great minds sometimes think alike in the morning 😀)

Thanks to @JAZ, I asked for ground rules for selecting recipes from her cookbooks for freezing meals

What was the sauce? Cream with or without cheese, or tomato?

Hi @JAZ, I have Dutch Oven Dinners Dutch Oven Cookbook for two Instant Pot obsession The Ultimate Instant Pot Cookbook for two Super-Easy Instant Pot Cookbook Thanks for offering to recommend some freezable recipes.

Thanks for this topic, @Smithy. DAIRY When selecting/preparing food to be frozen, what's the best suitability between milk evaporated or condensed milk dried milk butter cream sour cream or crème fraîche buttermilk yogurt cheese, various varieties thereof, including cream cheese ice cream and are there different freezing characteristics between dairy animals: cows, goats, sheep, buffaloes nut based milks I.e. How to adjust dairy components for the freezer.

COOKBOOKS, ENCYCLOPEDIA, REFERENCES First thing I'd like to know is if anyone has any cookbooks, encyclopedia or references about preparing food whose destination is to be frozen. I'm looking for something which says use cornstarch in place of cream, or bread freezes better than if refrigerated, or potatoes will like/dislike being frozen. I want to know the "why" of it. With an encyclopedia , I want to look up a vegetable or food product and find out how it survives when frozen. If the result isn't happy, I want to read what to use as a replacement or alternative. Or, what change in procedure will help. In general, I haven't found any/many printed/online recipes which state destination is to be frozen. And I've not yet discovered one search term that will whittle query results. Some recipes have instructions about cooking part way (up to Step 6) and then refrigerating or freezing the dish. Others say dish can be frozen for 3 weeks. What is the science behind either of those statements?

@rotuts, does Fz mean "frozen" ?