freezing extra food safely

I think she is the US. Not sure what size of container, but it probably started out too small and she has changed it.

Hopefully, she isn't in the freezer Elegran but, if she is, I hope the container is the correct sort.

One of DS's girlfriends had Philpotts syndrome. She would start cooking (on MY ceramic hob) in a pan that was far too small for everything she was adding. When it overflowed she transferred everrthing to the next size up, then when it overflowed that pan it all went into the largest. Meanwhile the sink filled up with dirty pans and the ceramic hob with burnt-on overflow.

She didn't last long.

Exactly which poly whatnot containers are considered unsafe? I think hope all mine are freezer proof.

Philpotts syndrome is one of Phoenix's constructs.

It is when you can can never manage to judge the right sized bowl, jar or whatever container, you need at the first attempt.
The result is that sufferers find there are a lot more pots to wash up than for non sufferers.
I am one of those who rarely get it right.

Oh dear. Still a bit confused! However I will try some freezer bags as this seems to be good. (I like that it takes the shape of the cooking container.)

I panicked a bit when I found I'd been using some poly. pots sneakily labelled dry food only! ! ! This info. is in tiny moulded lettering on the base, so very hard to see.

I looked up poly. containers for freezing and the web site led me to some no.s which of course are not on a lot of my boxes (-very old Lakeland). These are 1,2,3,4,and 5, but the different headings didn't entirely agree about them.

BTW what is Philpotts Syndrome? It sounds very nasty. . . .

Yes, I do that as well, gratefulgran. Add a few things and make it into a quick spag bol etc.
The potato does freeze OK though if you do try it (only keep it for a short time I would think).

I might do some with mash on top rosequartz, but I tend to just freeze the meat bit so I can change it into something else if the mood takes me , like, for instance, baking a spud and just having it with that, with some grated cheese on top!
Oh, and I forgot I have some sweet and sour chicken in there too!
All set for at least a month I reckon!

I have frozen home-made shepherd pies and cottage pies with the potato already on the top, gratefulgran. I sometimes grate some cheese on top after thawing and forking up the potato. They keep fine for a month or more.

I tend to 'batch-cook' once a fortnight or so as I still can't get used to only cooking for 1, and it is hard to get anything in single portions.
I use my plastic tubs, but lined with a freezer/sandwich bag. Pop the food in the bag (that's in the tub), into the freezer un-sealed, then, when it's frozen (usually the next morning) I just pull the bag out of the tub, seal it up and pop back in the freezer...that way I have the tubs still free for the next lot!
I currently have chilli, liver and bacon casserole, tuna pasta bake and meatballs and spaghetti in there...soon to be joined by sausage casserole and shepherds pie(well, the mince part of it anyway).
I've also found the little foil tubs with cardboard lids that you can get are good. Can get a pack of ten for £1.50 in my local sainsburys!

Cool it, freeze it as quickly as possible, thaw and reheat VERY thoroughly and all should be fine, jeanie.

Rice is a bit dodgy because of the toxins that can develop if it is left warm in a big heap for too long. Cool it really quickly, thaw and reheat thoroughly as above.

I dear I freeze lots of things and you've got me worried now!!!!

I remember being told not to keep whiskey, etc. in a crystal decanter for longer then a few weeks as the lead leaks out. There are so many ways to kill yourself!

Lakeland has opened a shop near us - can't wait to go there! How sad.

Doing nicely, thank you kitty and he's not dead either! Away during the week, home weekends, along with shirts to be washed AND ironed!

Actually, I'd better do it now, rather than later..............

I've done it too phoenix and I'm fairly sure I'm not dead either.

(How is MrP, btw?)

I use some tubs from Lakeland that are exactly the right portion size for us, I also use margarine/spreadable butter containers.

Like many others, I also sometimes use a freezer bag to line the saucepan, casserole dish freeze the stuff then take it out of the pan or dish and just leave it in the bag.

This helps to avoid the occurrence of Philpotts Syndrome when you come to actually re-heat the food.

I was "talking" to another GN member who was worried about re-freezing after making recipes from frozen mince. I was told at school that as long as you change the molecular structure of the food it is fine to freeze it.

So, if you de-frost some mince, make and cook a quantity of spag bol, chilli, shepherds pie etc, it is then perfectly safe to freeze them as sort of "ready meals".

I have done this for years, and I am not dead!

For soups I reuse cream/yog tubs.

For stews etc I line a plate , for one portion, with cling film, add the mix and stick in the freezer.

When frozen extract all, put plate is a little warm water, to defrost plate. Cling film intact, and then wrap up and place in a small poly bag.

To serve take off cling film, put frozen stew in the original plate, and microwave

I freeze cooked food in the dish it will be cooked in, lined with Cling Film. When frozen I remove from the dish and place in a freezer bag. I do this because it is easy and takes up less space, but I ignore all the advice about not re-using.

I use and reuse Chinese takeaway containers, ice cream tubs and cheap plastic containers from Aldi. I often reheat the food in them too and none of us have died yet. I use freezer bags sometimes and when I've finished with them I use them when I'm cleaning the cat litter tray.

Empty ice cream containers are good too.

I have too much stuff in not enough cupboards. If I put heavy stuff up there I could end up with a sore head.

I also use Chinese takeaway containers because they stack really well and whatever I put in them is the correct portion size for two people.

I would not be worried about freezing food in any of the containers but would not reheat food in them.