Preparing double or even triple recipes and freezing portions for later means you don’t have to cook every night to have a delicious and nutritious meal on the table.
To keep food safe, cool freshly cooked dishes quickly before freezing. Putting foods that are still warm in the freezer can raise the temperature, causing surrounding frozen items to partially thaw and refreeze, which can alter the taste and texture of some foods. Place food in a shallow, wide container and refrigerate, uncovered, until cool. To chill soup or stew even faster, pour it into a metal bowl and set in an ice bath—a larger bowl filled halfway with ice water. Stir occasionally.
For stews, braises, or other semiliquid dishes with some fat content, chill completely, and then skim the fat from the top before freezing. Fat spoils over time in the freezer and shortens a dish’s frozen shelf life.