Comments on: Batch Cooking – The Ground Beef Edition

By: Bunny

Bunny — Wed, 20 Feb 2013 22:54:22 +0000

if you stir the meat constantly while cooking, it gets very crumbly.

By: Beth

Beth — Wed, 12 Jan 2011 11:32:42 +0000

I do batch freezing too. I sometimes use my crock pot to brown up the beef and a potato masher. Drain and divide into individual meals. I use onion in all my ground beef. I do this with sausage too, however, I like sausage cooked very well so I use the stove top method. In the summer, I buy 2-3 family packs of boneless chicken when it’s on sale and divide all of that into different marinades and grill. Slice it and put in freezer bags.
Thanks for all the extra ways to batch freeze.

By: de

de — Mon, 10 Jan 2011 10:51:23 +0000

check out the archives of frozenassets yahoo group for some easier ways

By: sandy

sandy — Fri, 07 Jan 2011 17:46:58 +0000

hello I notice a trend in freezing, the use of Ziploc bags (which I have used also) but I have been using the Food Saver bags, does anyone use them? Ziploc does have one that you can use an item that goes into a hole in the bag that draws the air out also has anyone tried that for their freezer.
Wow I wished I had been where that 40 lbs of hamburger was bought, boy what you can do with that & the price has gone like everything has. You did good girl.

By: Jennifer

Jennifer — Wed, 05 Jan 2011 20:38:49 +0000

I usually make sloppy joes with it and have recently started making a Taco Spaghetti that is really good. Pretty much is just spaghetti, but with the taco seasoning in it so it adds a little different flavor.

By: Julie

Julie — Wed, 05 Jan 2011 16:22:06 +0000

I brown it all & make chili, vegetable soup & lasagna filling. All three make double batches & I freeze it all. 6 meals, DONE!

By: Cyn

Cyn — Wed, 05 Jan 2011 15:59:42 +0000

I do this too- I usually get one or more of the 5lb chubs, then brown it with a little onion finely minced, and a dash of steak seasoning. Then I drain and cool, and put into 1cup portions in zipper bags. That is the perfect amount for tacos, burritos, hamburger helper, spaghetti, shepherd’s pie, stuffed peppers, etc, or 2 bags for a big pot of chili.

I like doing it this way because it’s quicker and easier than making a bunch of meals at once, and I haven’t committed myself to a specific meal. I can make dinner in 20 minutes or less on a weekday with those bags.

By: Sherry

Sherry — Wed, 05 Jan 2011 14:50:53 +0000

I pulse mine in the food processor. It comes out great.

By: sherrie

sherrie — Wed, 05 Jan 2011 11:11:48 +0000

I always shape into patties,throw into freezer. When I need them all I do is run cold water over the foil,place in skillet w/ lid on low until they thaw(5 min.) Once they thaw,cook as you normally would. I also do the meatballs,freeze on cookie sheet ,put in freezer bag that way you take out only what you will need.

By: ATL Cook

ATL Cook — Wed, 05 Jan 2011 06:02:08 +0000

i buy ground sirloin 7% fat at Sam’s Club. Always look for a package of patties marked down.
I brown some with diced onion and minced garlic and freeze. Make meatloaf and bake in my silicone muffin pan. Freeze and each one is a serving. Make meatloaf and bake in 4 mini silicone pans and freeze. Meatloaf can be crumbled into tortillas, a slice on a Thomas thin bun makes a low carb sandwich. I leave some as patties. They thaw quick and can be used for other things.

Freeze whole ready to use bell peppers and bag filling separately.

I have about 4 sets of Tupperware patty makers. Most came from the Good Will. Keep ready made patties or make my own. Cooking for one requires special strategies. Allergic to tomatoes so my recipes are different than most.