Freezer Cooking

Freezer cooking is the practice of preparing food in large batches, portioning it, and freezing the portions for later reheating. It differs from same-week batch cooking or meal prepping, which typically refrigerate rather than freeze components: freezer cooking is aimed at longer storage, from a few weeks to a few months. Home freezer cooking became widespread once home freezers were common, from roughly the mid-20th century onward, and remains popular for saving time on busy weeknights. Recipes that hold up well to freezing include soups, stews, casseroles, and pasta dishes; high-water-content or dairy-heavy dishes can suffer in texture after thawing, so recipes are often chosen or adapted with that in mind.