Freezing gravy is a great idea for any family that likes to enjoy this delicious side dish on a regular basis. There are two methods for freezing gravy, and both can be done in about an hour or less! The first method is the traditional way of freezing, where you will pour your cooled gravy into rigid containers. The second method involves using ice cube trays to freeze individual portions of gravy. This article goes over both methods and how they work while providing freezer labels so you can easily see what’s inside whenever you want it!
What You’ll Need:
a container to store your gravy in
freezer labels for easy identification of the individual containers
rigid plastic containers or ice cube trays with lids. If using the latter, you will also need some sort of medium that can be inserted into each indivudual section to keep them from melting and sticking together. (some people use water!)
The first method is called “traditional freezing” because it’s been around since folks started cooking food! All you have to do is cool down your freshly cooked & fully strained gravy so it doesn’t spoil before putting it away. Pour cooled liquid into rigid containers–preferably ones with sealable lids!–and leave at least an inch of space at the top. Cover and label before putting it in the freezer!
The second way to freeze gravy is called “bulk freezing.” This can be done with a rigid container or ice cube trays, as mentioned previously. Fill each section about halfway up so that water doesn’t get stuck inside when frozen (you can insert some sort of medium–like small pieces of wire clothes hangers!–into the individual sections for this purpose). Put your labels on securely & cover fully before placing into freezer.
To thaw: put containers in refrigerator overnight or pour contents out onto plates and microwave briefly until desired temperature has been reached.
For both methods, you’ll need to defrost any amount larger than what will fit through the opening of the freezer before pouring or microwaving.
Growing up and cooking with our two grandmothers, we learned a few tricks about how to freeze gravy. One way that seems so simple is just transferring it!
First, make sure you have an airtight container for your liquid (especially if it’s not canned–the canning process includes sealing in any potential leaks). Next, fill the container all the way to the top so there are no gaps for water droplets to get stuck inside when freezing. Thirdly, be sure never ever put anything on top of frozen food because this will cause condensation! For both methods, you’ll need to defrost any amount larger than what will fit through the opening of your freezer .
Frozen gravy can be used in a number of dishes like casseroles, soups and sauces. We recommend using frozen gravy for the same dish that you would typically use it for because as soon as you defrost it, its taste changes!
You can also convert gravies into roux by cooking it on the stove top.
Gravy can be frozen in freezer bags or containers, but for best quality and to avoid freezer burn, we recommend using glass jars .
If you are freezing gravy that is not meat-based (i.e., cream of mushroom), then make sure to use a tall container because this will prevent water from getting stuck at the bottom when thawing out your food!
Note: Cream based gravies should always be stored airtight while chicken/meat based gravies can have some gaps as long as they’re sealed properly with contact paper(which can easily peel off later) .
In conclusion… It’s possible to freeze gravy without any changes in taste if done correctly!
One of our favorite tricks is converting into roux by cooking it on the stovetop! We also love making a batch of biscuits to give extra texture (and flavor) when reheating your gravy after thawing out! !
Final thoughts: It’s possible to freeze gravy without any changes in taste if done correctly– with these simple steps, hopefully you’ll never have to worry about having leftover gravy again!! Happy New Year from The Patisserie!
What can be frozen: Bacon, butter, mayonnaise, cheese (including cream cheese and ricotta), whipped cream.
Can you freeze gravy?
Yes! Pour your cooled or refrigerated gravy into a shallow container such as a pie plate lined with plastic wrap. Place in the freezer until firm about an hour for small batches of less than two cups each. Freeze up to four hours if doubling the recipe size by volume. Cover tightly and place back in the refrigerator after thawing overnight before using again on any dish that needs it hot or cold–gravy is wonderful when heated over meatloafs; mixed with potatoes; poured atop fried chicken thighs or biscuits alongside bacon gravy; even served chilled spooned over buttered toast.
A few more tricks about can you freeze gravy:
Gravy can be frozen for up to a year in the freezer, or three months past the “sell by” date on unopened containers.
If you want fresh gravy straight from your container of store bought gravy without thawing and cooking it first, just remove one cup at a time as needed from the original container–don’t try to freeze an entire batch all at once!
Frozen giblets are also great candidates for freezing if you don’t plan to use them right away; when ready to cook with them again, simply place and lightly cover completely defrosted giblets with cold water in a pot over medium heat until heated through.
You can also use frozen giblets to make chicken stock; simply drop in a handful of the defrosted cooked giblets into simmering water and continue cooking for an additional hour.
You can’t just freeze gravy in a container, you need to remove it first. This is because the liquid will expand and eventually break your container when frozen solid. If you plan on using all of what’s left in that original container, then by all means go ahead! But if not, we recommend removing one cup at a time from the original unopened containers for easier use without thawing or cooking beforehand–just make sure they’re closed tightly after each removal so as not to let any flavor escape before freezing.
Separate small portions into ice cube trays before freezing them; this way you’ll be able to defrost only what you need instead of having an entire block of something sitting around until needed.
Label and date them; this will make it easier to know what’s inside without guessing.
Freeze in freezer bags for longer storage; just be sure not to fill the bag up too much so that there is enough room around each cube for air pockets, then seal tightly with a plastic clip or sandwich wrap before freezing. You can also place them upright in an ice tray if you need smaller cubes!
When thawing, do NOT cook your gravy beforehand–it will lose its flavor when frozen again. Simply reheat on low heat until hot, stirring occasionally while cooking. This should take about 20 minutes total (or less) depending upon how long it has been since the food was first cooked.”