Freezing and Reheating home-cooked meals
Hi chefs of Rouxbe,
A colleague and her husband, who are tired of commercial frozen dinners have offered to hire me as a personal chef responsible for 3-4 dinners a night for 2 people. I would be responsible for purchasing the ingredients, cooking the food, delivering the food (if not cooked at my colleague's house) and leaving detailed heating instructions for them. I am quite confident about being able to cook presentable dinners. However, I am not confident about storing, freezing and re-heating the meals I cook as I do not have much experience doing it (I cook every night).
Would anyone be able to point me toward resources - books, websites, DVDs or anything else - that would teach me how to go about freezing and re-heating meals that involve sauces, meats, fish/shellfish etc. Being able to take this project on would help me supplement my paltry graduate student stipend by a significant amount and I do not want to let this pass. Please help me.