Storing and saving your recipes

The best ways to
prepare, store and save
your Fall recipes.

Thawing out: In the fridge !

The refrigerator is the best place to thaw out frozen food, not the countertop or the garage!

The refrigerator is the best place to thaw out frozen food. Not on the kitchen counter or in the garage! The exterior should stay cold until the centre is totally thawed, which prevents the multiplication of bacteria. Not enough time? Use the “defrost” mode on your microwave or soak the food, in its original wrapping, in a container filled with cold water.

 

To Freeze Or Not To Freeze ?

Soups, sandwiches, meats, stews or casseroles, pies, cakes, breads and others: almost all foods can be frozen.

A few exceptions: some raw vegetables (tomato, lettuce, cucumbers, etc.), some cheeses (brie, camembert, cream cheese, cottage cheese) and sauces thickened with cornstarch or flour, mayonnaise, boiled eggs, as well as cream or custard desserts.

 

From Freezer To Stove

Raw or cooked meat, pasta, pies and stews or casseroles can be cooked or reheated from frozen.

Put them in the oven at 350°F (180°C) while adding between a third and half the cooking time required in the recipe.