Stretch Cooking: Some late, lamented freezer space
For several years, we have had two refrigerators in the house, one in the kitchen and one on the back porch, which is enclosed but not air conditioned. The BPIB (back porch icebox) was an older model, with exposed coils. When we looked for ways to cut our electric bill, our eyes fell almost automatically, and sorrowfully, on the BPIB. Last week, the men came to take it away.
It puts a dent in stretch cooking strategies. I have lost half my freezer space. The back freezer is where I held the meats I bought at CostCo, sliced into cooking sizes, and wrapped for freezing. In there, for example, were 17 wrapped packages each containing two half-inch slices of pork loin from a whole loin I bought for $17.65, a dozen half-pound packages of hamburger, and some sirloin steaks. Not to mention a six-dozen package of Porkyland’s tortillas, which freeze beautifully.
How Karen got all that stuff into the kitchen freezer, I do not know. But it was FULL. Excavation is now required to find everyday meal items like frozen slices of Trader Joe’s sourdough. But we will adjust. Freezer items we tend to use every day – bread, fruit, black-eyes, green beans, etc. – will gravitate toward the front.
The vegetables are already cooked and frozen in plastic containers. They get eaten before freezer burn can start. I hate those containers, by the way. I hate washing them, they are hard to store, and they have a built-in bounce that drives me nuts. I tolerate them, though, because of the facility with which they keep black-eyes and other stretch goodies in the freezer until you’re ready to eat them.
Many people cook everything first, then freeze it. Many people belong to that part of the stretch culture that does once-a-month cooking. I am not among those. I do quite a bit of once-a-week cooking, and freeze half of it, if it is what I call freezable. You can freeze chili, for example, but not barbecue, either beef or pork. I would no more put barbecued pork shoulder in the freezer than I would throw it in the dirt outside.
So I freeze a goodly amount of fresh meat. I avoid freezer burn by wrapping the meat tightly in foil and placing the packages in gallon-sized Ziploc freezer bags. It is air, of course, that causes freezer burn. If you have any question at all about freezer burn, by the way, go here. Or to any other of the 370,000 results that Google shows for “freezer burn.” I tell you, there’s not an adjective astonishing enough to describe the Internet as a repository of information.
It puts a dent in stretch cooking strategies. I have lost half my freezer space. The back freezer is where I held the meats I bought at CostCo, sliced into cooking sizes, and wrapped for freezing. In there, for example, were 17 wrapped packages each containing two half-inch slices of pork loin from a whole loin I bought for $17.65, a dozen half-pound packages of hamburger, and some sirloin steaks. Not to mention a six-dozen package of Porkyland’s tortillas, which freeze beautifully.
How Karen got all that stuff into the kitchen freezer, I do not know. But it was FULL. Excavation is now required to find everyday meal items like frozen slices of Trader Joe’s sourdough. But we will adjust. Freezer items we tend to use every day – bread, fruit, black-eyes, green beans, etc. – will gravitate toward the front.
The vegetables are already cooked and frozen in plastic containers. They get eaten before freezer burn can start. I hate those containers, by the way. I hate washing them, they are hard to store, and they have a built-in bounce that drives me nuts. I tolerate them, though, because of the facility with which they keep black-eyes and other stretch goodies in the freezer until you’re ready to eat them.
Many people cook everything first, then freeze it. Many people belong to that part of the stretch culture that does once-a-month cooking. I am not among those. I do quite a bit of once-a-week cooking, and freeze half of it, if it is what I call freezable. You can freeze chili, for example, but not barbecue, either beef or pork. I would no more put barbecued pork shoulder in the freezer than I would throw it in the dirt outside.
So I freeze a goodly amount of fresh meat. I avoid freezer burn by wrapping the meat tightly in foil and placing the packages in gallon-sized Ziploc freezer bags. It is air, of course, that causes freezer burn. If you have any question at all about freezer burn, by the way, go here. Or to any other of the 370,000 results that Google shows for “freezer burn.” I tell you, there’s not an adjective astonishing enough to describe the Internet as a repository of information.
Labels: Stretch Cooking
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Oh my God ... I can't believe the BPIB (or should that be FPIB ??) is gone ... I pray that the beer is safe !!
Posted by
Roland |
9/24/09 11:16 AM