I’ve been doing this for some time now. Even if it’s something that I consider important.
I just don’t see the value in participating in a discussion that I have seen countless times already where the same points and arguments happen over and over again. One that I know wilI turn ugly. It’s exhausting and I’ve decided to just opt-out.
Huh, I freeze containers of big batches of curries, gumbo, even pastas all the time and they’re still great months and months later.
It really helps choosing the things that work best to freeze. For example chicken breasts suck when reheated, it’s the nature of the cut of meat. It’s so easy to dry out chicken breast. Additionally, I never freeze starches unless they are “drowned” in sauce. Freezing a bunch of fries is not going to lead to a nice meal later but freezing a stew which has potatoes in it works. Minced meat is very forgiving, same too with chicken thighs, drumsticks. Anything with a higher fat content and already has sauce.
Good Examples: I’ll freeze Bolognese sauce, no pasta. Cook the pasta on the day. Curries without rice. Stews. Soups. All of these with fattier cuts of meat and with sauce covering the food. Maybe it protects it. All of these can even taste better from the freezer somehow.
Bad examples: lean steak, pork chops, vegetables. Essentially, anything which has to be cooked almost perfectly to be good. Fresh fruits are gonna suck texturally also but they will be absolutely perfect in smoothies, sauces, syrups etc.