Freezing extends the shelf life of many foods and helps you save money as you can cut down on food waste. It also preserves the texture and quality of foods, allowing you to enjoy a wide range of foods at your convenience. While most people know which foods to refrigerate, only a few know what to freeze.
Freezing these 15 foods can help save money while still preserving the food’s texture, flavor, and aroma. Find out what foods you enjoy frozen and those you don’t before deciding. Over time, you’ll also reduce food waste once you know what works for you.
Here are some 15 everyday food items experts warn people to always freeze.
1. Raw and Cooked Meat
It’s safe to freeze raw and cooked meat. You can freeze raw poultry, beef, and pork for up to a year, while ground beef or raw hamburgers can last for four months. Cooked meat can freeze for up to two months, while cooked chicken lasts six months.
Wrap the meat in plastic wrapping to avoid freezer burn and date it for later reference. For cooked meats, allow them to cool properly before freezing. Separate the raw and cooked meat to prevent contamination. The USDA recommends freezing the meat at zero degrees Fahrenheit to inhibit bacterial growth.
Place meat in a leakproof plastic bag in a cold water tub to thaw it. You can also defrost it in the microwave.
2. Blanched Vegetables
Blanched vegetables freeze well compared to fresh ones. Briefly boil your vegetables before placing them in ice water to stop them from cooking. Allow them to dry entirely before spreading them on a rimmed sheet pan in a freezer. Once frozen, transfer them into freezer bags or airtight containers and date the packages.
3. Fruit
You can freeze fresh fruit and use it later. At the same time, it’s not a must to use syrup or sugar when freezing fruit; most fruits tend to preserve their texture when placed in syrup or sugar, especially if you plan to use it for baking.
Choose airtight plastic or glass containers when freezing fruit to preserve their color, flavor, nutrients, and moisture content in the freezer. For delicate fruits like berries, arrange them in a single layer on a baking sheet and allow them to freeze. Once frozen, you can transfer them to a container or freezer bag. Fruits like apricots. Peaches and apples tend to brown and are better treated with ascorbic acid before drying and freezing them. Frozen fruit can last for up to eight months.
4. Butter
Salted and unsalted butter freezes well, but you should avoid refreezing it after thawing. Portioning it into smaller quantities before freezing makes thaw what you need to use convenient. One trick when freezing butter is to keep it in its original packaging. If you’ve already transferred it, make it tightly with foil or plastic wrap to prevent the butter from absorbing other flavors or odors in the freezer. Experts recommend placing the wrapped butter in a heavy-duty freezer bag or airtight container for extra protection. Place your butter in the coldest section of the freezer for long-term storage.
5. Dough
You can freeze pie crust, cookie, bread, or pizza dough to save time when you need to have something ready for baking. Let your bread dough rise first and shape it into rolls or loaves before placing them on a baking sheet lined with parchment paper. Freeze until solid for about two hours before transferring the dough into airtight freezer bags or containers. With the pizza dough, prepare it and allow it to rise before portioning it. Coat th portions with olive oil and put them in different freezer bags before releasing air. You can freeze for up to three months.
Allow the pizza dough to thaw in the refrigerator overnight. Give the dough at least an hour to come to room temperature. Allow the bread dough to thaw in the refrigerator overnight and come to room temperature, double in size for two hours before baking.
6. Fresh Pasta and Ravioli
Freezing pasta and ravioli preserves their freshness. For your ravioli, seal it well to prevent the filling from leaking. Dust it with flour and allow it to dry for half an hour. Place the ravioli on a baking sheet lined with parchment paper in a single layer, but be careful they don’t touch it. Transfer them to the freezer until they are solid. Once frozen, date them in a freezer bag or container.
Give your pasta to dry on a rack and dust it to prevent sticking. Divide it into portions and line them on a baking sheet like you do the ravioli. You Transfer pasta into containers or freezer bag bags and date them. Frozen pasta can last for up to three months. Cook the pasta and ravioli directly, and do not thaw.
7. Quiche and Pie Crust
You don’t have to worry about throwing away your unused pie or quiche crust; you can quickly freeze them. It’s easier to portion quiche crust into individual pieces and allow it to cool before freezing the slices on a baking sheet with parchment paper. You can also wrap each slice in plastic wrap and foil before placing them in a dated freezer bag. Alternatively, you can freeze the whole quiche by allowing it to cool and wrapping it in plastic before covering it with foil and freezing it. Use the same method with your pre-baked pie crust or unbaked pie crust.
Thaw the crust in the refrigerator before using it the following morning. Your prebaked crust will be ready to use when thawed at room temperature for about 30 minutes.
8. Cheese
Although cheese freezes well at zero degrees Fahrenheit, some types become crumbly when frozen. Cheddar, mozzarella, parmesan, provolone, brick, camembert, and Romano freeze best. Blue cheese varieties like Gorgonzola and Roquefort become crumbly in the freezer, although they retain flavor. Cottage and cream cheese do not freeze well.
Block cheese is best divided into smaller blocks for easier freezing. Use freezer bags or wrap the blocks in plastic wrap to prevent the cheese from absorbing other flavor. When thawing soft cheeses, rest in the refrigerator for 48 hours to allow moisture to sip back into the cheese. You can then use the cheese in your recipes or salads.
9. Flour
Many people have no idea that freezing flour can help prevent f pest infestation and rancidity. You can freeze gluten-free, all-purpose, whole wheat, cake, or bread flour.
Freezing extends the shelf life of flour and allows it to retain its nutritional value. When freezing, use vacuum-sealed, heavy-duty freezer bags or airtight containers to prevent odors and moisture from seeping in.
Portioning it correctly makes thawing easier as you only remove the required amount and allow it to come to room temperature. Allow the flour to thaw for at least an hour before using it to avoid condensation.
10. Soups and Stews
Freezing soup and stews helps preserve their nutrients and flavors. It also makes food prep much easier as you can pull it out from the freezer for those busy work days. Broth-based soups like chicken noodle soup, pureed soups, and stews freeze well.
All you need is to allow them to cool to room temperature before freezing. Use glass jars or airtight plastic containers with enough space for expansion. You can also use heavy-duty freezer bags, but remember to lay them flat to create enough space and date your soups and stews to track how long they’ve been in the freezer.
11.. Baked Products
On busy days or special occasions, you can freeze cakes, breads, muffins, brownies, waffles, pancakes, etc.. The trick is to allow them to cool before freezing to reduce the risk of freezer burn. Ensure your cakes and breads are adequately cooled, and wrap them with a double layer of plastic wrap. Alternatively, wrap them in a single layer of plastic and thaw them at room temperature. You can then thaw them at room temperature.
Experts advise on adding glazing or frosting after thawing your cake. However, if you’ve already fristed your cake, you can wrap it in plastic once the frosting is extra firm before placing it in an airtight container to ensure the edges don’t brush up against other items.
Waffles freeze well in a Ziploc freezer bag, while pancakes do well when wrapped in plastic before transferring them into a freezer bag. You can then reheat them in the microwave.
12. Herbs
Freezing herbs is a convenient way to preserve their nutrients, flavor, and aroma. However, thawing them can make them limp, meaning you’ll not be able to use them as garnishes, but you can cook with them. Chives, basil, mint, and parsley maintain their flavor best when frozen.
Place a layer of chopped herbs and oil in a ziplock bag. Le to freeze herb, save half an inch of space open before sealing, and remove any excess air. Spread herbs on a baking sheet to a thin layer and allow it to freeze. When you need to use them, break or cut as many as you need and reseal the bag. Alternatively, you can cover the chopped herbs in olive oil before freezing them.
13. Eggs
Although you can freeze eggs, nutritional experts advise against freezing raw, shelled eggs. That’s because the freezing process expands the liquid inside, which can spoil the egg content and risk bacterial contamination. Freezing raw, shelled eggs also affects their texture as the yolks become gel and thick-like. Soft or hard-boiled eggs also become watery and rubbery when thawed.
However, you can freeze egg whites by placing them in a freezer-safe container after separating them from the egg. Label the storage container with the number of whites and date. With the yoks, you’ll need to whisk them until they are liquid. Add a pinch of salt or a teaspoon of granulated sugar before mixing them. You can also freeze egg dishes like casseroles, but you need to cool them to room temperature to prevent bacteria growth. Wrap the dish in plastic paper and put it on a baking sheet in the freezer. Once frozen, transfer individual servings into freezer-safe ziplock bags in the freezer.
Thaw the eggs in the fridge to use in your recipes.
14. Milk and Yogurt
You’ve probably enjoyed some frozen yogurt, but did you know you can also freeze milk? While you may notice a slight change in texture upon thawing, nutritional experts agree that preserving milk can extend its shelf life.
To freeze your milk or yogurt, put it in a container and leave some space at the top. Preserve your frozen milk for up to a month for the best quality. Avoid thawing your milk on the countertop or sink; leave it to thaw in the refrigerator and shake or stir it before use. You can freeze the milk in ice cube trays for smoothies and iced coffee.
15. Cooked Grains
Cooked lentils, beans, peas, and other grains freeze well as they have low water content, which prevents the formation of large ice crystals that can damage their texture and cell structure. Cooked grains, when frozen, retain most of their nutrients, and you can incorporate them into different dishes without worrying about quality.
When freezing cooked grains, place them in freezer bags or portion-sized containers for easier defrosting. Allow them to cool completely before placing them in the freezer to prevent ice crystal formation and freezer burn. Lastly, label the bags or containers to keep track of their stay in the freezer.
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