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Tips for freezing cooked 1" cubed beef (in liquid or not?), best container, etc.

Answered on August 19, 2014
Created April 02, 2013 at 5:27 PM

I'll be cutting a chuck roast into 0.5" or 1" pieces, cooking in my pressure cooker, and FREEZING for future meals.

  1. Will it work better if I freeze the cooked beef cubes in broth, or dry?

  2. Should I freeze each 5oz portion in a ZIPLOCK BAG (having squeezed out all the air), or in those cheap glad re-usable plastic food containers (plenty of air inside). BTW, are ziplock plastic bags as safe from a BPA or chemical leaching perspective? My Glad containers are BPA free. I'm sure the best paleo answer is freeze and cook in glass, but I'm trying to strike the best balance for taste, convenience, etc.

  3. When I tried freezing a beef stew, the potatoes got pretty mushy, but the beef was fine when microwaving from a frozen state. Any other tips for bulk cooking, freezing, thawing beef and/or beef stew?

Many thanks,

Caveman Mike

7fc82eebafd44badc73c520f44660150

(3275)

on April 02, 2013
at 08:44 PM

Great answer, thank you greymouser!

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Ebb10603524dd22621c1155dd7ddf106

(19150)

on April 02, 2013
at 05:38 PM

Regarding plastics ... BTW, are ziplock plastic bags as safe from a BPA or chemical leaching perspective? My Glad containers are BPA free.

BPA is just one of many xenoestrogens found in plastics. There are some safe plasticy type materials, like food grade vinyl and medical grade silicone, which are pretty much free from this stuff. Your glad containers may be BPA free, but unless they are pyrex with silicone lids, they undoubtedly have a plethora of phthalates.

If you are freezing, however, I'd worry a lot less. Just don't put anything in the ziploc bags while the items are hot or warm, and even when cool, consider not putting liquids in them at all. Regardless, definitely do not reheat in plastic. If you must freeze the liquid, let it cool completely, then freeze in whatever container suits your use best, and just don't stress about trace phthalates.

7fc82eebafd44badc73c520f44660150

(3275)

on April 02, 2013
at 08:44 PM

Great answer, thank you greymouser!

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