https://community.qvc.com/t5/Kitchen/Using-Lock-and-Lock-in-freezer/m-p/24123#M641 <P>I've been using the one cup lock and locks to freeze cooked, sliced turkey. I allow the meat to completely cool before filling the containers, but within a short time in the freezer, ice crystals have formed on the lid of the container and on the meat. After defrosting, the meat has become tough. What am I doing wrong. Thanks for the advice!<IMG src="https://community.qvc.com/DesktopModules/ExactTarget/Controls/TextEditor/jscripts/tiny_mce/plugins/emotions/img/crying.gif" alt="{#emotions_dlg.crying}" /></P> Sat, 29 Jan 2011 01:19:27 GMT marymerry 2011-01-29T01:19:27Z https://community.qvc.com/t5/Kitchen/Using-Lock-and-Lock-in-freezer/m-p/24123#M641 <P>I've been using the one cup lock and locks to freeze cooked, sliced turkey. I allow the meat to completely cool before filling the containers, but within a short time in the freezer, ice crystals have formed on the lid of the container and on the meat. After defrosting, the meat has become tough. What am I doing wrong. Thanks for the advice!<IMG src="https://community.qvc.com/DesktopModules/ExactTarget/Controls/TextEditor/jscripts/tiny_mce/plugins/emotions/img/crying.gif" alt="{#emotions_dlg.crying}" /></P> Sat, 29 Jan 2011 01:19:27 GMT https://community.qvc.com/t5/Kitchen/Using-Lock-and-Lock-in-freezer/m-p/24123#M641 marymerry 2011-01-29T01:19:27Z