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Posted on Jul 31, 2007 in Freezing, Pasta or Noodles, Tips, Tutorial or How-to | 9 comments

Tip: Freezing spaghetti cups in Tupperware

Tip: Freezing spaghetti cups in Tupperware

Freezing spaghetti cupsHaving a stash of individually portioned lunch staples in the freezer can rescue you on busy mornings when you don’t have leftovers to pack. When you have time to cook in the evenings or on the weekends, make a little extra and store it away for weekday lunches — you won’t regret it.

In a variation on freezing pasta in individual servings, you can freeze leftover sauced pasta in muffin liners set directly in a freezer container like the one in the photo. No need to freeze them individually in muffin tins first (although you can if you like). Two ways to pack one in a lunch: 1) just take one out of the freezer and drop it into a lunch frozen solid (it’ll thaw by lunchtime and act as an ice pack at the same time). 2) If you’ve frozen the pasta in non-aluminum cups, microwave either before packing or eating to restore the texture. I like to pack a little extra pasta sauce in a small container to remoisten the pasta just prior to eating, but that’s personal preference.

A reader of Japanese home magazine Shufu no Tomo submitted this as a tip that made it into their book on freezing. Use the frozen pasta within one month of freezing for best flavor. For maximum protection against freezer burn, remove the lid and slip the container into a freezer bag. Seal the bag, using a straw to suck the excess air out of the bag (like a DIY FoodSaver vacuum sealer), and replace the lid. Freeze.

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  1. Thanks for another great tip, Biggie.

    I’ve been meaning to ask, could you do a post on your favorite Japanese cookbooks and magazines? (I mean the ones in Japanese.) The last time I took a trip to Kinokuniya, I was overwhelmed by the cooking section, and, because of it, very nearly didn’t buy anything at all. (I did end up buying Yaseru Obentou Reshipi, though, which I love.)

    Er… I’m babbling again. Anyway, I was wondering what your favorites were, and which you find the most useful.

    Thanks again!

  2. Do I understand correctly that you eat the pasta cold and do not reheat it at lunchtime?

  3. I love this tip for freezing, but you loose me on letting it thaw by lunch time and eating it cool – sorry, but bleck! My son was 12 when he went through a kick of eating spaghetti at room temp (out of a can – I’m such a bad mother!) but he grew out of that.

    For kids who like that, it would work great, though. :)

  4. @1 from Kopiikat:
    I’ll add that to the list, Kopiikat! Magazines are easy, though — Orange Page for everyday cooking, Shufu no Tomo for household plus cooking, and Lettuce Club for aspirational cooking.

  5. @2 from Gnoegnoe:
    If you pack the pasta in non-aluminum cups, you can microwave these before packing or eating to restore the texture. Bug doesn’t mind cold pasta, though, so I can just grab one and throw it in cold.

  6. @3 from Cheryl:
    Ha ha! Kids ARE weird about what they like and reject, aren’t they? You can always nuke the frozen pasta before packing/eating if you’ve frozen it in non-aluminum cups. I should edit the post…

  7. Aren’t they though! What is the most delish thing in the world for weeks and weeks will suddenly be rejected as gross in the blink of an eye. Getting them used to variety is a good thing, but can be a challenge!

    I remember finally getting my son to eat carrots by waiting until Bugs Bunny was on TV, then handing him a carrot with the top still on! He loved carrots from then on. :)

  8. Omg
    Thats an awesome Idea.
    Since My kids left home I always cook to much of everything for just myself and the Hubby.Will save me money.and Time.
    Thank You…

  9. @9 from Kjg: My pleasure, Kjg! Have fun packing your lunches and freezing food in small portions.

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