So, here's what I need from YOU:
- Any food freezing tips
- What kind of containers do you use?
- Do you thaw food prior to cooking it or do you cook it frozen?
- What about soups? How do you thaw/reheat those?
- Is it better to have completely cooked a meal before freezing it or partially?
- Anything else you can think of?
- How long should a meal stay in the freezer?
- Any special products that have made food freezing better for you?
Any advice in this department is appreciated!!!!