I have many baking dishes....but NO LIDS...(FOR FREEZING)...is there a

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Yolanda

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substitute lid I can use to freeze? I am wanting to get into menu planning....but to do so...I will have to do A LOT of pre-cooking/baking....then freezing......

But to freeze...you have to have lids...and those I do not have for my (older) baking sets....What should I do????
The freezing period will be for about 7 days...
When does freezer burn begin??
 
I wrap the baking dishes tightly with plastic wrap (Saran Wrap) and then cover that tightly with foil. It should freeze well.

Just remember to remove the plastic wrap (and replace the foil, if needed) before baking
 
I freeze things in a pyrex bowl, then turn the bowl over and run warm water over the bottom until the block of frozen food falls out. Then I bag it in a freezer bag with a piece of paper identifying the contents inside the bag.
 
LIne w/ foil. Freeze. Then pop out foil and dish frozen in one big hunk, and slip into a big zipper freezer bag. This frees up your baking dish to use day to day. WHen ready to bake, just slip frozen hunk of food back into the dish (sprayed w/ nonstick spray) and bake.
 
You want to keep things in the baking dish, not transfer them to, say, plastic food keepers?

I've stretched good plastic wrap across the dish, then added a layer of aluminum foil over that. It doesn't give you a strong, stackable cover, but it should work pretty well for many dishes. If I think it will really make a difference, sometimes I layer plastic wrap directly over the food (kind of tucking it close), then add the other layer/s.

And, as much as possible, I let foods come to room temperature before I do any of this.

Good luck!
 
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