I'll be cutting a chuck roast into 0.5" or 1" pieces, cooking in my pressure cooker, and FREEZING for future meals.
1. Will it work better if I freeze the cooked beef cubes in broth, or dry?
2. Should I freeze each 5oz portion in a ziplock bag (having squeezed out all the air), or in those cheap glad re-usable plastic food containers (plenty of air inside). BTW, are ziplock plastic bags as safe from a BPA or chemical leaching perspective? My Glad containers are BPA free.
3. When I tried freezing a beef stew, the potatoes got pretty mushy, but the beef was fine when microwaving from a frozen state. Any other tips for bulk cooking, freezing, thawing beef and/or beef stew?