In the kitchen cooking and not sure how many teaspoons are in a Tablespoon? We have you covered with a conversion chart and more!
There are THREE sets of directions on our recipes based on how you are preparing the recipe. Set 1: Freeze For Later Cooking Day Directions Freezing Directions = these are directions for COOKING or ASSEMBLING the meal BEFORE freezing the…
We always urge you to follow good food safety practices in your kitchen, but especially on cooking day. You do not want to have a freezer full of food that is going to make you sick. Each type of meat…
Making a substitution in a recipe is often an issue of applying a little bit of knowledge and a lot of common sense (with a dash of Google on occasion!). Generally, if an ingredient is similar in taste and acts…
There is a certain list of items that people seem to think that you can’t freeze. However, many of these items can be found in grocery freezer aisles everywhere. We have tested all of these items (and we test each…
The Prep Sheet is a unique document to help you prepare for your big freezer cooking day by chopping produce and pre-cooking some ingredients. Here are some tips and answers to common questions if you are feeling confused. When to…
The general rule for freezer meals is 3-6 months. But we have had staff members “taste test” meals that have been frozen up to a year. It really comes down to your taste buds. Generally, produce will keep its quality…
There are four methods of thawing that are safe: Safe Thawing: meaning they keep food temperatures in the safe zone until they are cooked. Refrigerator thaw Thawing in the refrigerator is the safest method, and it also preserves the taste…
Flash freezing is cooling down food very quickly in order to speed the freezing process and preserve freshness. Flash freezing is also used to prevent food from freezing together when you place it in the container later. You will typically…
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