i had some roommates move out not too long ago and they left chicken pork and beef in the freezer. it’s kinda a lot n im just one guy lol. i know since its frozen it’ll prob be fine but i just wanna make sure and google doesn’t do its job anymore.
thanks guys :D

Lost power to upright and chest freezers. Food thawed but stayed below 40°.
Is all raw meat junk? Pork butt, chicken, pork chops, steaks, burger…..
I have processed meats (venison snack sticks), jams, etc. those should be fine.
Just worried about raw meats

My partner and I have been given a lot of fresh herbs from a friend. Parsley, sage and thyme. Do they freeze well? should I leave the leaves and twigs whole or what’s the best method to preserve their flavour, or should I not freeze them? Any advice is appreciate!

Thanks in Advance :)

Full on library of how to freezer food and freezer safe recipes. Useful for anyone wanting to try.

Do shorter versions of chest freezers like the one in the picture exist?

These look amazing, I found them over the weekend and am dying to try them

I've always tried to avoid reheating shrimp because it's always ended up becoming rubbery. BUT I was introduced to a frozen Cajun Shrimp Alfredo from Zattarans and really like it.

So now that I know it CAN be done, I'd like to find a way to make my own. What is the best way to make shrimp meals that can be heated up in the microwave?

[ Removed by Reddit on account of violating the content policy. ]

My vacuum sealer (Cabela's pro series 12") just started not working properly. I always use the "auto vac" setting and I just vacuum sealed about 6 bags of meat. I went to do the next one and it just constantly vacuums and times out. It's not auto sealing after vacuuming. And it is vacuuming so I don't think it's a seal issue. Any ideas? TIA

Update: it's only about a year old and I have cleaned it regularly after use. I wasn't sealing anything today with any juices escaping

I had this in freezer for months, i kept staring at it to when ill eat it. Today was the today, no reason why, just today was the day. I was not blown away by the taste nor texture.

I make soups stews and stir fries. What I do is I buy multiple pounds of meat, 10 pounds of potatoes, and a ton of veggies. Then I process the veggies into manageable portions, freeze everything, then stick them in my freezer and take out what I need for each meal. This has saved me a lot of time and money.

I've recently gotten into crockpot cooking and finding the amount of options on how to freeze things overwhelming. I don't mind purchasing designated containers for freezing things. Can y'all share your recommendations what works for you for freezing food and organizing it in your freezer (I have one over my fridge)? Thanks!!

I made a metric ton of this delicious sauce but don't feel like eating it straight for the next week or so. can it be safely stored in the freezer in portions for later use?

I like to buy whole chickens, then cut it into pieces, freeze the individual cuts while making broth from the carcass. I was curious if anyone here did this with whole frozen chickens.

I’d like to buy from a local farm, but they only sell frozen meat. My understanding is it‘s not food safe to thaw meat just to cut it, then refreeze it as it’s vulnerable to bacterial growth. Has anyone here found a way to safely use frozen chickens in this way? What’s your method?

I'm looking for recipes for one pot meals that are freezer-friendly and can be easily reheated in the oven (preferably straight from the freezer). 👩‍🍳

Do you have any suggestions, apart from the obvious lasagna?

Hey everyone,

I’m UK-based and in the early stages of setting up a seafood import/export business, mainly focused on:

• Frozen shrimp (Vannamei / Black Tiger)

• Sea bass fillets

• Tilapia fillets

I’m not rushing into containers yet — I’m trying to understand the business properly from people who’ve actually done it, before burning cash.

I’d really appreciate input from anyone who has experience as:

• Importers

• Wholesalers

• Distributors

• Buyers (foodservice, catering, retail)

• Or even ex-operators who learned the hard way

What I’m trying to understand (honest answers welcome):

1. What are the biggest pain points in this business?

For example:

• Cash flow?

• Price volatility?

• Quality issues?

• Cold storage & logistics?

• Buyers delaying payments?

• Compliance / inspections?

What usually goes wrong that newcomers underestimate?

1. How do you actually fix your selling price?

Not theory — real practice.

If you’re importing shrimp or frozen fish into the UK:

• Do you price per kg based on landed cost + margin?

• How much margin is realistic at wholesale level?

• How do you stay competitive when buyers push prices down?

1. Cost breakdown – what should I be accounting for?

From export country to UK customer, I’m trying to list everything, such as:

• Product cost (FOB)

• Sea freight (reefer)

• Port & terminal charges

• Customs & clearance

• Cold storage

• Transport to customer

• Rejections / shrinkage

• Finance costs (LCs, delayed payments)

If possible, I’d love to know:

• Which costs hurt the most

• Which ones people forget to include early on

1. If you were starting again today, what would you do differently?

   • Would you start as an agent/broker first?

   • Would you avoid certain products or buyers?

   • Any mistakes you’d strongly warn against?

I’m not here to pitch or sell anything — genuinely trying to learn from people in the trade so I can build this slow, clean, and sustainable.

Even short replies are appreciated. Brutal honesty is welcome.

Thanks in advance 🙏

Ajay

Would it be better to half to full cook regular rice, or put uncooked minute rice in a dish. Ment to be put in microwave later

Just got a nice 2fer buy on sabra hummus. Is it ok to freeze one? I imagine it will need remixing after it defrosts, but otherwise, why not?

Add 4 oz mozzarella cheese and red onions. Bake at 385 for 15 minutes covered with parchment paper and light coating of olive oil on pan

Does anyone have good recipies / ideas for easy breakfast foods that are home made? I am not a breakfast person, especially the cooking part.