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If most of your recipes call for 2cm pieces, then yes, definitely chop them into pieces that size to make it easier for yourself.

Here are the full instructions: freezeit.co.uk/easy-3-ingredient-brown-sugar-cookies-recipe/ Or you can view them here also if you're looking for English or Spanish version: freezeit.net/easy-3-ingredient-brown-sugar-cookies-recipe/

While it is true that some aluminum gets into food when *cooked* in aluminum foil or with aluminum cookware, and that this is enhanced in acidic foods, it is not true this causes any health effects in healthy adults. It would be difficult to achieve the 2 mg/kg of body mass weekly aluminum limit from eating foods wrapped in aluminum when frozen.

Give these a try if you want to do a bigger batch. amzn.to/4bc4sV9

I think they do - but for very discerning palates it may depend on how you want to use them (what meal you use them in).

We just soaked them, but parboiling them is totally fine.

Thanks for watching!

Yes ;)

The full recipe, freezing instructions, and tips are here: freezeit.co.uk/4-ingredient-banana-muffins/

Thank u

Yes. Wash before.

You can :)

You can add seasonings before/after. I find it better to do it before 😋

Yes. You can thaw shredded mozzarella (or mozzarella balls) in the refrigerator overnight. Just be sure to use it within 3 days.

You're correct! You should pat them dry prior to freezing to help keep them from sticking together in a large bunch. We're working to update a lot of our videos.

Thanks for your prompt response.

😂

Because of you

Yes. We're working to improve our video content. Thanks for the suggestion.

It is. Cool the chana masala completely, then portion it into freezer-safe bags or containers. Label with the date and freeze for up to 3 months for best quality.

Thanks

😂😂😂

😂😂😂

You're the one looking up how to freeze pasta from a channel called "freeze it" 😂

Thank you! Cheers!

Thank you 😋

You're welcome! Happy to have helped :)

It really is! And if you're looking for tweaks, we've got a few listed with the full recipe here: freezeit.co.uk/hearty-old-fashioned-beef-stew-recipe/

Great question, as this is something many people struggle with (me, too, sometimes). Chicken breasts are one of the hardest cuts of chicken to cook and then freeze without the "rubbery" issue. Here are my top tips: 1. Avoid Overcooking: Use a thermometer to ensure the internal temperature reaches 165°F (74°C) but not much more on initial cooking. 2. Thaw Slowly: Allow it to thaw in the fridge overnight. 3. Brine It: Brining involves soaking the chicken in a saltwater solution, which helps retain moisture and avoid the rubbery issue. 4. Don't Microwave It: Microwaves are convenient, but they dry things out...a lot. If you still need to use one, try covering the chicken in a damp paper towel to help it retain its moisture. You can these tips, full instructions, and a lot more here: freezeit.co.uk/can-you-freeze-cooked-chicken/ Hope that helps!

Yes, freezing red wine in ice cubes can ensure you always have a supply for flavouring stews, soups, sauces and gravy. Drinking previously frozen red wine is terrible. Here's a little more information for context: freezeit.co.uk/can-you-freeze-red-wine/

It's true, mushrooms aren't a complete source of protein but they can still contribute to your daily protein intake, especially if you consume them regularly as part of a varied diet.

You could use either. Milk will give it a subtle creaminess with a more neutral flavour. Heavy cream has a higher fat content that will give it a thicker, richer, creamier texture and flavour.

@@freezeit cream it is then, thank you, I love your newsletters by the way.

Thanks so much,@@smiley9872 ! We love making them :)