Freeze and thaw sauces
A tip on how to freeze sauces in small portions and thaw and heat the frozen later, quickly and gently and again.
I live and eat in a 1 person household, that means, now and then something ready or something out of the bag ... but actually I like to cook ... and when it comes to me then again, I cook equal portions , at least from the sauces. This has the following advantage for me: I finally have something sensible in my stomach and can eat two or more days at best.
Furthermore, I also like to freeze my sauces, I proceed as follows: I take a plastic bag for kitchen use, fill it (for example, Bolognese, sliced, layered cabbage, goulash, paprika ...) and make a knot. Then I take a second bag, do the already filled in and close it again with a knot - very cautious can also take 3 bags.
If I spontaneously go for something to eat, which I have frozen before, I take a big pot of water, put in the bag with the sauce and let the water slowly to simmer ... So the sauce is gently warmed up and I then use the water to cook my portion of pasta or rice ... Since it already cooks anyway, I save energy and water.
When the sauce is ready, it will eventually come in a bowl / plate or smaller pot to keep it warm.
Another advantage is: Since I freeze sauce, which is already completely finished, I do not have to season or fumble great ... Unless I want it.
