Maine Nesties
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Vacuum Sealer
I bought a vacuum sealer from a Nestie a few weeks ago. I haven't used it yet, but I want to start making stuff to stock my freezer. What are your favorite recipes to freezer, particularly with a vacuum sealer (if you have one)? So far I'm thinking meatloaf, quiche, lasagna? How would more "liquid" things work (like stew or chili)? Can I just throw them in the bag or should I put them in some sort of a dish first and then put the bag around it?
Re: Vacuum Sealer
I use my vacuum sealer almost exclusively for freezing raw meats. I buy in bulk/on sale and then repackage into smaller portions in vacuum bags. Make sure you label your packages with the contents and the date!
If you wanted to do a liquid I think you'd have to either get a vacuum canister or pre-freeze it in another container and then transfer it to a vacuum bag. For liquid things, I just freeze them in Ziploc plastic containers with screw-on lids.
I don't have a vacuum sealer, but things that we freeze regularly are chili, pulled pork, homemade meatballs and sauce, mini meatloaves. The liquidy stuff, I just freeze flat in ziplock bags. Usually I just make the meal and double the batch, and then put half away for another day so I'm not doing more than my regular cooking. I made this chicken tetrazzini recently also, it makes two small casseroles, and I froze one by lining the casserole dish in tin foil, freezing it, and then popping it out of the dish so it's just wrapped in the tinfoil.
http://www.myrecipes.com/recipe/chicken-tetrazzini-10000000522494/