Freeze Your Eggs!

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Lynx

Lynx

Folksy yet erudite
#1
Aug 13, 2014
28,026
9,869
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#1
No, not that... This thread is about batch cooking.

I was doing batch cooking before it was cool. See, about six or seven years ago the doctor said Grandma's blood sugar was sky high. Investigation revealed she had started just grabbing whatever food was easy to eat instead of actually cooking for herself. All the easy options are high in sugar, so...

I borrowed an industrial size roasting pan from the church kitchen (we have a whole stack of them) and started making chili, scrambled eggs, chicken casserole and etc. in bulk. I would freeze the big batch in small containers, then pop the frozen disks out and put them in freezer bags for her to pull out a meal whenever she wanted.

What experience do you have with batch cooking? Got any tips for avoiding freezer burn, keeping scrambled eggs appealing after freezing and reheating, etc?

(This thread sponsored by seoulsearch. We were talking in chat about the current high price of eggs. She said next time the price drops she is going to buy a lot, scramble them all and freeze them.)
 
JaumeJ

JaumeJ

Senior Member
#4
Jul 2, 2011
21,493
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#4
I never knew any other way than buying foods at the best price, keeping an eye on the quality. Also , I suppose, my cooking habit has always been to prepare batches and freezing. For me it has been natural since the 1950-s. It has been good for me always, and I think many others have the same habits??? Maybe. I am grateful for anything I have, cause I know Where it comes from, yupper, I really do.
 
Tall_Timbers

Tall_Timbers

Well-known member
#5
Mar 31, 2023
1,368
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Cheyenne WY
christiancommunityforum.com
#5
When I slow cook or pressure cook meat for a meal that calls for shredded beef or pork, I usually freeze about 2/3s of the shredded meat for future meals. I freeze it in amounts that are about right for another meal and some leftovers. My preference for wrapping is to first wrap tightly in plastic wrap, then again tightly in freezer or butcher paper. Most folks prefer to use the shrink wrapper. I use that too, but prefer the double wrap method described above for most things. If you do shrink wrap, the wrapper has a better chance of removing all the air if you freeze or nearly freeze first whatever it is you're going to shrink wrap. If wrapped good and tight you can get up to three years with double wrapped meat. Shrink wrapped meat won't usually last nearly as long because when you're moving things around in your freezer you'll inevitably put a little hole in the shrink wrap and then the freezer burn begins in earnest. If you do manage to perfectly protect the shrink wrap from punctures than the product shrink wrapped can last as long as the double wrapped product and still be very good to eat.

Just a few days ago my youngest son cooked a ham and then separated the meat out into freezable portions and I set to teaching him how to wrap with freezer paper. It's a learned skill that takes practice, that's for sure. Maybe that's why most people prefer the shrink wrap method.

Things like chili and casseroles tend to freeze well. In those cases freezing them in a container then removing them from the container and shrink wrapping sounds like the way to go. I usually freeze them in a container and consume them before too much time has gone by so there's no need to go to the trouble of shrink wrapping.

I'm kind of picky about my eggs... I've never frozen those and don't think I'd care much for them after they'd been frozen.
 
seoulsearch

seoulsearch

OutWrite Trouble
#6
May 23, 2009
16,813
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#6
I would love to find some batch meal recipes that still taste good after being frozen...

But yet also meet all the nutritional requirements of myself and family members when/if I drop a few off for them. My childhood best friend and I were talking about the challenge of getting our parents to eat healthy to hopefully stay with us longer.

There are literally millions of recipes, cookbooks, and online tutorials, but I generally find that many recipes don't adhere to things like needs for reduced sodium, low sugar, low-carb, few processed ingredients (like canned soup) -- the list goes on -- and won't require entire days in the kitchen, and have easy-to-find ingredients that won't break the bank. (Who can afford to substitute almond flour for regular flour at every turn? If you can, I applaud you, but I'm not there yet.)

I've known a lot of great cooks.

But I haven't known many great cooks who (along with the people they feed) get glowing bloodwork, weight, and health reports on a regular basis -- and that's what I'm aiming for when I think about any kind of meal prep.

And so the search goes on...
 
Kireina

Kireina

Well-known member
#7
Aug 26, 2020
1,496
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#7
I grew up in a household where we shopped and cooked individual meals rather than batch cooking... I've never tried batch cooking but it sounds like a great idea. Especially now that I have a family on my own and trying to save a few dollars for the future...we'll try this one soon. I'll come back to this thread to read the suggestions that have been posted. Many thanks ♥️👋
 
Lynx

Lynx

Folksy yet erudite
#9
Aug 13, 2014
28,026
9,869
113
#9
JaumeJ said:
I never knew any other way than buying foods at the best price, keeping an eye on the quality. Also , I suppose, my cooking habit has always been to prepare batches and freezing. For me it has been natural since the 1950-s. It has been good for me always, and I think many others have the same habits??? Maybe. I am grateful for anything I have, cause I know Where it comes from, yupper, I really do.
Click to expand...
It has made sense, and cents ever since chest freezers became commonplace. But it hasn't been popular for very long. Only in the last few years have I heard people at large talking about it.
 
T

ThereRoseaLamb

Well-known member
#10
Jan 17, 2023
5,289
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#10
Lynx said:
It has made sense, and cents ever since chest freezers became commonplace. But it hasn't been popular for very long. Only in the last few years have I heard people at large talking about it.
Click to expand...
I can't say much to help other than I have seen Youtube videos on this and other survival type subjects. Basically making food last as long as possible. Also that it is more cost effective and easier for working Moms to prepare the food at the first of the week. I always wondered about trying it out.
 
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