On Wed, 17 Mar 2010 12:20:45 -0700, "Dimitri" >
wrote:

>"brooklyn1" > wrote in message
.. .
>> FERRANTE wrote:
>>>
>>> Does anyone know of an easy way to remove stains (usually red pasta
>>> sauce stains) from Tupperware or similar plastic bowls?
>>
>> My automatic dishwasher easily removes tomato sauce stains from
>> plastic storage containers so long as they're not branded in from
>> microwave cooking... once plastic is heat damaged the food stain is
>> pretty much a permanent tattoo. I freeze tomato sauce in plastic
>> storage containers all the time, usually those meant for single use
>> but I use them dozens of times with no problem... I'm careful to allow
>> all foods to cool some before placing in the plastic containers. It's
>> not wise to use plastic storage containers as microwave cookware...
>> the stains won't harm you but they sure look ugli.
>
>
>For me an easier way is put a baggie inside the plastic container as a
>liner - put in the pasta or whatever zip shut cover with the cap - it
>freezes to the container shape once frozen reuse the container.

Were I to freeze food in zip-locs I'd not use or need to use any
container, the zip-loc alone is enough. And I wouldn't waste a
zip-loc on pasta, the bag is worth more. I don't think I've ever in
my life froze left over pasta, it would go in the fridge in a bowl
covered with plastic wrap and I'd eat it for brunch the next morning,
probably ice cold... hey, if I can eat cold pizza I can eat cold
ravioli... and a container of cold Chinese all congealed is the caviar
of LOs.

I use the plastic freezer containers for liquidy items, soups, stews,
sauces, chili, like that... when it's time to use I typically move it
to the fridge the night before, by morning it's defrosted enough to
slip from the container into a pot to heat on the stove. If it's a
last minute decision five minutes in the nuker melts the exterior
enough so it slips out but it never gets hot, not even warm to the
touch. My soups/stews are usually kind of thick, I purposely make
them concentrated so they'll require less storage space, and I
intentionally make enough to freeze on poipose, I never ever cook less
than a ten quart potful (usually 16 qts), they're not left overs, I
don't freeze left overs, not ever... when I make a meat loaf with five
pounds of meat (my minimal amount) and freeze some slices that's not
left overs. So to reheat I add like 20% water to the pot, besides
making for a proper consistancy it makes it easier to finish
defrosting my *intentionally condensed* food... I never heat food in
plastic storage containers in the nuker. Mostly I freeze solid foods
in zip-locs, like meat loaf slices, and tube steak... just yesterday I
froze two 3 lb packs of Sabretts - 64 dogs total - 8 dogs fit
poifectly in a 1 qt zip-loc... $9,89 a 3 lb pack at Walmart, best
price around. Spring has sprung and it's almost Weber time... I'm
ready.