Guest guest Posted October 11, 2008 Report Share Posted October 11, 2008 You can also get pyrex storage bowls with lids, they go from freezer to oven without thawing. Depending upon what you are making, you can also freeze servings in platic or paper cups and pop the individual serving size out and put them in a baggie. That way if you need a serving for one, you can pull it out of the bag and heat it up. I love to do this with soups and beans, you can take out a serving, pop it on the stove, while it is heating make a quick sandwich or salad and within minutes you have an instant meal. We also do this with soup stock and beans so that we can assimilate them into recipes. If a recipe calls for 2 cups of stock, we just pull out two stock pops (I freeze them in 1 cup increments) pop them in the pot and we are good to go. One precaution: Make sure that you label the bag well, after a while all the little cup-shaped frozen foods begin to look alike and then you have to play veggie-roulette. Brings whole new meaning to the term " pot luck " . Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2008 Report Share Posted October 12, 2008 I read that you should never put a frozen pyrex bowl or pan in the freezer. It is likely to break, even though they advertise that you can do so. I got this info from Answers and some people said that they had pans that broke if they didn't thaw them first. With how expensive the pans are, I don't want anyone to have to replace them. Or go through the mess of cleaning it up... , ande frayser <andefrayser wrote: > > You can also get pyrex storage bowls with lids, they go from freezer to oven without thawing. > > Depending upon what you are making, you can also freeze servings in platic or paper cups and pop the individual serving size out and put them in a baggie. > > That way if you need a serving for one, you can pull it out of the bag and heat it up. I love to do this with soups and beans, you can take out a serving, pop it on the stove, while it is heating make a quick sandwich or salad and within minutes you have an instant meal. > > We also do this with soup stock and beans so that we can assimilate them into recipes. If a recipe calls for 2 cups of stock, we just pull out two stock pops (I freeze them in 1 cup increments) pop them in the pot and we are good to go. > > One precaution: Make sure that you label the bag well, after a while all the little cup-shaped frozen foods begin to look alike and then you have to play veggie-roulette. Brings whole new meaning to the term " pot luck " . > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2008 Report Share Posted October 12, 2008 That's good to know. Although, I have been using them, freezing them for years. I guess I thaw them out first because I don't use the whole bowl at one time, usually takes a couple of days. I will have to remember that one. I think I have put them in the microwave frozen too. I wonder what they do to break them. That is what I use for my loafs and soups. Never a problem. itshotinjt04 <itshotinjt04 Sunday, October 12, 2008 1:15:18 PM Re:Crockpot food storage I read that you should never put a frozen pyrex bowl or pan in the freezer. It is likely to break, even though they advertise that you can do so. I got this info from Answers and some people said that they had pans that broke if they didn't thaw them first. With how expensive the pans are, I don't want anyone to have to replace them. Or go through the mess of cleaning it up... , ande frayser <andefrayser@ ...> wrote: > > You can also get pyrex storage bowls with lids, they go from freezer to oven without thawing. > > Depending upon what you are making, you can also freeze servings in platic or paper cups and pop the individual serving size out and put them in a baggie. > > That way if you need a serving for one, you can pull it out of the bag and heat it up. I love to do this with soups and beans, you can take out a serving, pop it on the stove, while it is heating make a quick sandwich or salad and within minutes you have an instant meal. > > We also do this with soup stock and beans so that we can assimilate them into recipes. If a recipe calls for 2 cups of stock, we just pull out two stock pops (I freeze them in 1 cup increments) pop them in the pot and we are good to go. > > One precaution: Make sure that you label the bag well, after a while all the little cup-shaped frozen foods begin to look alike and then you have to play veggie-roulette. Brings whole new meaning to the term " pot luck " . > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2008 Report Share Posted October 12, 2008 I cannot vouch for the new Pyrex, those pieces made since World Kitchen's, Inc. bought out the housewares division of Corning and started Pyrex production, but the older pieces will do fine with going from the freezer to the oven. Corning sold their whole and complete housewares division to World Kitchen's, Inc. in 1996 and Corning has not made it since that time. It is not just heat that causes Pyrex to crack or break. It is the " thermal shock " of only one area of the cold dish being exposed to heat that will cause a problem. If you put the full, frozen casserole into a heated oven, the heat is equally distributed and there is no thermol shock. I have been going from freezer to oven to table with vintage Pyrex utility pans and casserole dishes for 30 years or better. I have pieces now that were made in 1915, or soon after that, that I personally have put from the freezer into the oven with no cracking or breaking. Just don't set a hot casserole dish down on a cool or cold surface, pick it up with a wet or damp dishtowel or hot pad....that will definitely cause it to crack or break. A cold breeze would also probably not be a good idea....just like in canning you don't set your hot, full, canning jars straight from the canner on a cold surface or put then in a breezy area. Nancy C. East Texas That's good to know. Although, I have been using them, freezing them for years. I guess I thaw them out first because I don't use the whole bowl at one time, usually takes a couple of days. I will have to remember that one. I think I have put them in the microwave frozen too. I wonder what they do to break them. That is what I use for my loafs and soups. Never a problem. itshotinjt04 <itshotinjt04 Sunday, October 12, 2008 1:15:18 PM Re:Crockpot food storage I read that you should never put a frozen pyrex bowl or pan in the freezer. It is likely to break, even though they advertise that you can do so. I got this info from Answers and some people said that they had pans that broke if they didn't thaw them first. With how expensive the pans are, I don't want anyone to have to replace them. Or go through the mess of cleaning it up... , ande frayser <andefrayser@ ...> wrote: > > You can also get pyrex storage bowls with lids, they go from freezer to oven without thawing. > > Depending upon what you are making, you can also freeze servings in platic or paper cups and pop the individual serving size out and put them in a baggie. > > That way if you need a serving for one, you can pull it out of the bag and heat it up. I love to do this with soups and beans, you can take out a serving, pop it on the stove, while it is heating make a quick sandwich or salad and within minutes you have an instant meal. > > We also do this with soup stock and beans so that we can assimilate them into recipes. If a recipe calls for 2 cups of stock, we just pull out two stock pops (I freeze them in 1 cup increments) pop them in the pot and we are good to go. > > One precaution: Make sure that you label the bag well, after a while all the little cup-shaped frozen foods begin to look alike and then you have to play veggie-roulette. Brings whole new meaning to the term " pot luck " . > > > > > Quote Link to comment Share on other sites More sharing options...
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