freezer

Attention over time

7-day rolling share of analyzed posts/comments mentioning this entity · 90 daily points ending 2026-10-08

Final complete day: 2026-10-08. Attention was 3.4% — this entity appeared in 17 of 508 analyzed posts/comments in the seven days ending that day (24 mentions).

Each point is a seven-day rolling window of complete UTC days; a point is comparable only when at least 100 analyzed posts or comments fall inside it. A day with no analyzed records counts as zero; missing coverage is marked and never shown as zero. The series ends at the latest complete analyzed day — it never extends into the current incomplete day. How attention is measured.

Recent mentions

1. 2026-10-08 05:11 UTCComment

   Freezer? I freeze everything I prep other than what I need for the first 2 days so it's always safe and no guessing or math is needed. I only cook twice a month, or less. The list of foods that can't freeze is short, and new ideas can be found in the grocery store freezer food section.

2. 2026-10-07 21:06 UTCComment

   Rule of thumb I use: cooked meals get 3-4 days in the fridge, so anything for Thursday on goes straight to the freezer and moves to the fridge the night before. Soups, chili, curries and casseroles freeze well; salads, fried stuff and cream sauces don't. Leave an inch of headspace in glass jars or they can crack in the freezer.

3. 2026-10-07 11:45 UTCComment

   You will not find reliable information for specific recipes because that's not really how the information is published or researched. You can read up on the guidelines from the FDA and your local health department if you want to know what restaurants do\*\*. Restaurants have strict rules about food storage temperatures and times, but those are very conservative rules to keep everyone safe when a kitchen serves hundreds of meals a day. Beyond that, we can't say what a *safe* limit is - only what we're comfortable with. If you're worried about "any bacteria or fungus infection" then that's what you follow. Those rules are more strict than what I feel the need to follow. I have decades of experience guiding what I'm comfortable with but I can't recommend other people do the same, because anything outside those rules is just me accepting some level of risk. You have to make your own choices. If you're concerned, freeze meals that you will eat in the 2nd half of the week. If food is frozen when it's good, then it will stay good in the freezer for weeks. Beyond safety: Some textures survive the fridge better, and it takes experience to learn which. It helps to store different parts of a meal in different containers (e.g. pasta and sauce) but it's hard to give hard rules because so much is personal preference. \*\* *If you are not in the US, you can still look up health department information from US sites. The FDA (Food and Drug Administration) publishes safety recommendations for the food industry. Each US state also has a health department that's in charge of regulating restaurant food handling. They all have this kind of information on their websites.*

4. 2026-10-07 09:04 UTCPost

   Struggling with preservation - Hey Everyone, I manage meal prepping for the whole week on sunday, but I was wondering if any of you guys had tips and hints on how to preserve food for longer without risking any bacteria or fungus infection. I always struggle to fin reliable information on how many time a recipe or an ingredient can be stored. this would be really usefull as works often takes me out of the familly house and I want to have some easy meals in glass jars or in th freezer that my familly can use on the go. Thanks and happy cooking !

5. 2026-10-07 04:57 UTCComment

   Woah.. Is all of that in one container or every menu in It's own? When i tried to put it in the fridge/freezer sometimes i'd get a bad smell..