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For those who practice this, what take out foods have you had the most success in freezing then thawing, reheating without losing much quality/taste?
Usually when I get take out and have leftovers they go into the fridge and will usually be gone within a week. Some of my favorite restaurants are out of delivery range and/or with shelter in place restrictions, I thought maybe this could be an option.
It would be nice if you're craving your favorite pizza, burger etc you can walk into your kitchen and have access to a couple slices of pizza or other favorite take outs.
If you practice freezing take out or even food you prepared yourself, which types of foods have you had the most success with and what techniques have you used for best results?
Last edited by RockyCity; 04-28-2020 at 10:42 AM..
For those who practice this, what take out foods have you had the most success in freezing then thawing, reheating without losing much quality/taste?
Usually when I get take out and have leftovers they go into the fridge and will usually be gone within a week. Some of my favorite restaurants are out of delivery range and/or with shelter in place restrictions, I thought maybe this could be an option.
It would be nice if you're craving your favorite pizza, burger etc you can walk into your kitchen and have access to a couple slices of pizza or other favorite take outs.
If you practice freezing take out or even food you prepared yourself, which types of foods have you had the most success with and what techniques have you used for best results?
We freeze all sorts of take out, just as we do home cooked from scratch. I guess number 1 would be chicken, followed by pizza. I do have to admit we do not like somethings as well as others: it is hard to get a nice crispy crust on pizza and I have tried every suggested to me. Fish if there is any left freezes up well Chinese not so much.
The foods we've been freezing successfully from take out have been lasagne/baked pastas and enchiladas, which is not surprising to be since both are essentially casseroles. The home cooked dishes we've been freezing are mostly chilis, soups and a chicken dish or two.
It's easy to freeze pizza - wrap each slice in foil, put them in a freezer bag. When you want, put them frozen into the toaster oven (in my case, I don't use the large oven much) and reheat just as you do w/regular frozen pizza you get from the supermarket.
We freeze all sorts of take out, just as we do home cooked from scratch. I guess number 1 would be chicken, followed by pizza. I do have to admit we do not like somethings as well as others: it is hard to get a nice crispy crust on pizza and I have tried every suggested to me. Fish if there is any left freezes up well Chinese not so much.
OT - let it almost defrost then off to the air fryer:>) I made a dozen mini pizzas for quick lunches. Works fine.
I really do not do carry-out more than about twice a year as it is easier to cook at home from scratch. Scratch cooking tastes a lot better.
Prior to coronavirus I used to get take out on a regular basis, since then its become rare. Although I do cook meats, beef, chicken and pork and make a lot of pasta type dishes, my cooking really isn't that sophisticated, thus an old favorite take out seems like a nice option. Buy extra, have some then, then in a few days later again . Plus I'm hoping some of these favorite establishments don't close down due to this crisis. A lot of these places are practicing social distancing service which is encouraging.
Pizza that's about it, otherwise I don't freeze take out. I think it tastes better fresh. The only home cooked food I freeze are sauces, soups and chili.
Pizza that's about it, otherwise I don't freeze take out. I think it tastes better fresh. The only home cooked food I freeze are sauces, soups and chili.
Same here.
And I actually enjoy reheated pizza more because I add my garden basil and parmesan cheese, pepperoni or sauteed mushrooms to refresh it. And I get it wonderfully crispy and melty by first thawing then reheating in a skillet on very low.
Put a pat of butter under the slice for a touch of true decadence, seal the pan with a glass cover and BE PATIENT until the slice looks almost ready to bubble and the aroma proves irresistible.
Check the dough to make sure you're not burning it but unless it gets totally black you'll be fine. Remember, low and slow!
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. Plus I'm hoping some of these favorite establishments don't close down due to this crisis. A lot of these places are practicing social distancing service which is encouraging.
