Thawing and Heating

A big issue when doing freezer cooking is always how do I thaw the meals and how reheat meals. So here are some ideas about how to manage those tasks.

The best way to thaw, is to take things out the night before and put them in the fridge. I always put the zip-lock bags from the freezer in a dish of some kind before I put them in the fridge, just in case the bags have a small tear in them. That way they do not leak as they thaw. Using your microwave's thaw setting (usually 30% power) is a good second. Open the bags and put them in a dish of some sort. You can thaw the food inside the bags. Start with 3 minutes at a time turning the food and/or stirring it every 3 minutes, until no longer frosty. Try not to thaw things on the counter, you risk food poisoning that way.

To reheat, the microwave is a good choice. I always use about 70% power and start at 2 minutes, adding time as needed. Every microwave is REALLY different, so you will have to find what works with yours, just start slow at first, you can always add more time if you need it. You can also reheat in the oven, 350F, start with 20 minutes, then check at 5 minutes intervals if you need more time. Things with sauce can be heated in a shallow pan on the stove top over medium heat until they reach serving temperatures (about 140 F for those who care about such things).