The politics of freezing

Joined Dec 7, 2009
We like to make a coconut curry sauce for both tilapia and chicken.  I am always short on time and would like to save a little time by making the basic sauce ahead of time and freezing it.

I like to cook alot of different things and am not real fussy at this stage in my culinary evolution about being precise.

Would I lose much in the way of texture and flavor by making about 5 one meal batches of this sauce and freezing it?

Can good dishes be made double size and half frozen for later in the week?

I suppose some foods lend themselves to freezing more than others.

How would you decide whether to freeze a dish or just refrigerate it for a couple, three days?

If I am obsessing again please punish me.  Nietzche said something to the effect that to not punish some is a disservice.

I have also read that suffering is a blessing.
Joined Jan 8, 2010
I have recently frozen some left over coconut cream and when using it at a later stage there were no problems at all, so I don't see why you shouldn't be able to freeze your curry sauce.

Most curries, stews etc freeze very well.

I normally cook for myself and freeze the left overs. There is not much that can't be frozen successfully (esp for home cooks).
Joined Apr 3, 2010
As brought out in a previous thread, almost any food lends itself to freezing. The faster you freeze , the better it is. The lower the freezer temp the better.. Can you prepare and freeze in batches? Yes. the smaller and less dense the better.Can you prepare a meal and split it? Sure.

One thing to remember if a sauce is thickened with starch  instead of flour, upon thawing it will tend to lump and separate where with a flour thickener in most casesit  won't. Many manufacturers use whats called a modified food starch which holds up well. So keep on freezing.
Joined Dec 7, 2009
Thanks for getting back, as I get into cooking again it is good to have all you fine folks in my corner.

I work in a grocery and suggest this forum all the time.


Staff member
Joined Mar 29, 2002
Curries tend shift flavors some when frozen. I think they get a little "hotter" tasting and lose some perfume. Taste before serving and correct as needed.
Joined Feb 1, 2007
Two things, Kevin.

First, listen to Ed's advice about smaller and thinner. Let's say your portion sized sauce would fit in a 1 pint zipper bag. Go with a quart sized instead, so the sauce forms a thinner layer. That way it will freeze faster. And defrost better as well (in the fridge! In the fridge!).

Second, there is a tendency for cream sauces to loosen, and sometimes separate, when defrosted. Doesn't seem to be any rhyme nor reason why they sometimes do and sometimes don't. Just don't be surprised if it happens.
Joined Oct 10, 2005
Amen to what KY said.  I freeze my soups all the time, and I do it in qt sized freezer bags.  Fill the bag about 1/3 full, squeeze the air out, lay it on a cookie sheet, and put in the freezer.  As KY said, thiner is bettter as it will freeze faster, definately thaw faster, and they stack very well in the freezer and take up less room than a round, lumpy bag.

If you like to cook, it makes sense to make bigger batches of soups, stews, sauces, etc, and freeze.
Joined Feb 26, 2007
Agreed with all the above.  Dairy tends to be a bit dodgy once frozen and thawed, so if you have a sauce/ soup/ gravy that adds cream/milk/sour cream/yoghurt at the end, just skip this step until you thaw and re-heat.  Nice flattened zip lock bags in small amounts are, as mentioned above, much preferable for freezing and do indeed take up less space.  I often make double quantities of things like ragu for lasagne & pasta, soups, sauces, even rice.  I need a bigger freezer.

It's great to hear you are getting back into cooking again - keep the knives sharp and your boards clean (in other words, get into it!)./img/vbsmilies/smilies/thumb.gif

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