Read here for more detailed tips onportioning saucesin the freezer.
You dont want things getting lost in the back.
Less money spent on energy is another chicken cutlet in the freezer.
Finally, consider investing in achest freezer.
Plus the storage down at your feet rather than up high makes it a better place for heavy items.
Carbs
Lets start with the best thing to freeze: carbs.
Breads, cake, choux puffs, cookies, English muffinsthey are all freezer champions.
Theyre the best example of what a great time capsule the freezer can be.
Keep any bready item in the freezer.
After theyre hard and frozen, consolidate the item into a container or freezer bag.
Ive revived breads after five months of freezer time and theyve suffered no degradation in flavor or texture.
Meats and other proteins
Meats are easy to freeze both raw and cooked.
The only thing you really have to be careful of is freezer burn.
I recommend portioning your meats when you bring them home from the grocery store.
Ill sometimes reuse plastic grocery bags just to double bag them and hopefully prevent moisture loss.
Other proteins I like to freeze are shrimp andtofu.
To use frozen proteins, put the portion size of your choice into the fridge overnight.
Here are their guidelines on how long different proteins can be frozen before texture or quality starts to suffer.
Cheeses
Frozen cheese is a lifesaver when you better make a boring meal a tad more appealing.
Shredded and low-moisture cheeses freeze well.
Check here for a more complete guide ongreat freezing cheeses.
Then the container can essentially live in the freezer.
Fruits and vegetables
Fruits, vegetables, and fruits we call vegetables are all freezable.
Its really the thawing that can cause trouble for some produce, but more on that later.
When youre preparing to freeze fruit, slice it into bite sized pieces first, if needed.
For example, berries dont need to be prepped, but pineapple does.
They should be peeled first and then cut into smaller pieces for using later.
Ill usually peel ginger root and julienne it because thats how Ill normally use it in soups and curries.
Then consolidate the fruit into a freezer-safe container.
In fact, thawing the ingredient first will probably cause it to be mushy.
Try using them in stews, soups, muffins, pies, or smoothies.
However, its really a matter of preference.
It turns out you’re able to freeze cow milk equally as well.
Use the other half at your normal pace, and when youre ready, thaw the other portion.
Thaw frozen milk in the fridge overnight and give it a shake to smooth it out.
If its a casserole, gently reheat it in the oven covered with foil so it doesnt dry out.
A stir fry or sauteed meal will reheat best in a lightly-oiled large pan.
Start it off on low heat with a lid so the humidity can help thaw the food.
Tough to freeze items
There are some items that just dont fare well in the freezer.
However, youcancrack them and freeze them free from their shells.
Theres no need to thaw them, just dump them straight in the soup, sauce, or blender.
