slmkhoo:mugen:Yes, am referring to freezable cooked dishes. I find there is a slight change in texture when I freeze some food, not sure if it is the wrong type of food or if it is because I sometimes use disposable containers for freezing.
I don't usually freeze whole dishes as I tend to cook all-in-one stews, and veggies don't freeze well, in my experience. They tend to come out very mushy. I find that meats are usually OK unless you are very discerning. There are a lot of websites that give tips; you may want to google and have a look? They will be mostly western dishes as Asian food doesn't have a tradition of freezing.
I have done a half-measure - I pre-cook and freeze sliced meat and then use that with added veg and seasoning to whip up quick meals. That way, the veggies are still crisp.
Agreed, mainly western dishes. Pasta sauce like bolognise keeps well. I store in glass container n cling wrap before I put the cover. Keeps well n in fact the taste improves.
Western soup also freezes well like cream of mushrooms, tomato soup.
I am a FTWM n admire those who cooks 1 veg 1 soup n 1 dish. I go for 1 pot dish mainly. Bought an electric pressure cooker n find it useful. Although the quality not exactly what i would want but it really cuts down a lot of work. You can put all the ingredients inside, set a timer to start cooking at say 5pm and cook for how long. Pretty alright considering minimal time spend.
So far I made soup, stew n porridge . Gonna try steam cooking so maybe can do herbal chicken.
5 months without maid, yes, granted, tough at first but I am mentally much happier. Work made easier thanks to my dryer, vacuum cleaner and my next gadget (haven't decide yet) :boogie:
加油!! :rahrah: