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Hi.

Welcome to my blog. I document my adventures in cooking and food photography. Hope you have a nice stay!

Containers. Do you need to save or buy?

Why containers?

The cooking day in the kitchen can be very rewarding, but you do need to have containers. Something to store your creations in for meals later in the week. A Personal Chef usually comes into your home, consults with your for meal idea's, then shops and starts cooking. As you prepare meals, these are usually 2 or 4 servings, you need to put these in something to freeze or store in fridge for later in the week. I usually cook a big meal a couple times of a week, and use any container I have to store single servings. Then I can go to the freezer and select what we want for supper in the morning.

The tools

Do you buy sour cream, margarine, or anything else in a 300ml or larger container?  Something that is designed to open and be reusable.  For example a margarine container. Usually about 350ml and has a top since it is meant to be reused. Once you use all the margarine up DON'T throw out the container. This is a great vessel for storing short term frozen meals.

Margarine Containers

If you don't have enough, then I would suggest in buying some containers, and if your going to use these many times, something with quality. These are not expensive, and come in a variety of sizes and styles.  Make sure they have a good lid and are microwave and freezer safe.  I have been asked about glass containers, and of course, but with the caveat of being affordable and practical. I would concentrate on saving money rather than buying expensive storage containers.

 

Rubbermaid Storage Containers

ziplock Containers

 

 

 

 

 

Another tool that is needed for storing your deliciously prepared meals is a permanent marker. You need it to handle the heat, the freezing, and microwaving. With this hand little tool you can mark some important information on the containers.  This is why I recommend the most inexpensive containers. You're going to write the date and what is in the container on the lid or side.

Freezing tips.

If your planning on storing your creations for more than a week in the freezer, it is a good idea to fill the container to the top, leaving as little air as possible to prevent freezer burn. If you have a vacuum sealer, then you will know that liquids do not seal properly, unless you freeze them first, then seal the frozen block of liquid.  If it is a soup of pasta sauce, this can keep for a year in the freezer.

Happy storing...and enjoy your meals.

Chef Mike

I've been using FoodSaver for 2 years now!

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