Awhile back, a friend asked if I could post a tutorial on Bulk/Freezer cooking. I’m just now getting around to it. The following pics and info are really for the newbies. If you’ve bulk/freezer cooked for awhile, you’ll likely think this is way too simple.
There are several different ways to approach Bulk/Freezer cooking–making “freezer packs” of raw foods, preparing casseroles–again both cooked and uncooked, soups, stews, breads, desserts, etc.
I think the method below is likely the best for beginners and is how I originally learned. I used to devote a day–one for preparing meats, one for baking breads, one for desserts, one for casseroles, vegetables, etc.
We also use a variety of meats (my husband loves lamb and fish) and usually aim for an assortment and then round out each meal with lots of vegetables and whole grains.
For these “freezer packs,” I used 12 pounds of meat, 4 gallon size bags, seasonings (I used Wildtree this time, so this can double as my Wildtree highlight of the week), and a sharpie.
I start off by setting out my bags and seasonings. For these I used the Asian Ginger Plum Dressing, Tia Rosa’s Red Enchilada Sauce, Wicked Good Slow Cooker Sauce , and a Marinade made with Natural Grapeseed Oil and Garlic Galore
My son pouring the Grapeseed oil (6 tablespoons) and Garlic Galore (6 teaspoons) mixture onto 3 pounds of meat.
I only took pictures of assembling 4 kits today. These 4 will provide a total of 14 to 16 meals. When I was expecting my last baby, I made enough to last 3 months! We have a deep freezer, which comes in handy!
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