Not everyone has the time to can or dry their food to preserve it. Freezing is simple and straightforward any one can do it. These tips come from Jenny McCoy a pastry chef instructor a the Institute of Culinary Education in New York.
General Rules
1. Never freeze in glass jars unless you know they’re freezer-safe. Glass that hasn’t been tempered is pron to shattering. This is important if you're freezing a liquid because it expands as it freezes. Instead use tupperware or freezer bags instead.
2. Keep a big bag for stock scraps. Whenever you have a few kale stems or carrot bits left over, toss them in there. Then make stock once it’s full.
3. Never, use hot water to defrost. It's best to defrost the item in the refrigerator which sometimes means a bit of planning ahead.
4. Consider your temperatures. Always think food safety, don't leave your food on the counter to thaw or to cool down after cooking. This rule applies to even meatless dishes. Food in the refrigerator should be stored at 40 degrees Fahrenheit or 0 degrees Fahrenheit in the freezer. Use a thermometer to make sure your appliance is working properly.
5. Recommended freezer lifespans on the FDA website.
How to Freeze Fruit
Chop your fruit into slices treat with an acid to prevent browning it needed. For berries leave whole, do not wash unless dirty. Lay your fruit on a cookie sheet and freeze. Once frozen place into a freezer bag.
Bananas are different, you can freeze them in their skins, without wrapping them in any way. They do get super mushy after they defrost, so use them accordingly. Most fruits will last two to three months in the freezer
How to defrost:
Fruit has a high sugar content and will only take 30 minutes to defrost on the counter at room temperature. You can also use them frozen in baked items like muffins or cakes.
How to Freeze Vegetables & Herbs
Wash your vegetables and herbs, and chop them to the size you’re mostly likely to cook them in. If the vegetable you are freezing you want to retain a crisp texture then blanch it first. Blanching requires dipping the vegetable into boiling water for a minute or two. Then removing and cooling rapidly in a ice water bath. Leafy greens and soft vegetable like squash or tomatoes are just fine to put into the freezer bag raw. As always, remove as much air as you can from the bag before putting into the freezer.
Herbs are easy chop them up and place them into ice cube trays and cover them with water. Once frozen, remove from the trays and place into the freezer bags. Both vegetable and herbs are good for 2-3 months in the freezer.
How to defrost:
Cook them immediately or defrost in the fridge. Frozen herb cubes can be added directly to soups or sauces.
How to Freeze Soups, Stews, and Stocks
I freeze chicken stock weekly, for making soups. My choice is Tupperware containers. They are small enough so I can defrost one and use it in the recipe. Another option is freezer bags they are a bit thicker and can be stacked once frozen for saving space in the freezer. Once the stock is made, I allow it to cool to room temperature and put it into the refrigerator overnight. This does two things, it's easier on the freezer since it's 40 degrees before placing it into the freezer. Also, with chicken stock, it allows the fat to raise to the top of the container and I can remove it before freezing it. Now I have stock that is flavorful and good for you.
How long will it last?
For the best flavor use your soups, and stews within 2 months for best flavor. They will keep with no problem up to 6 months. Stocks are the building blocks of your foods and since you will be adding other ingredients to the finished dish they are fine to leave frozen for 3 months with out any noticeable flavor difference in the finished product.
How to defrost:
You can always defrost in the refrigerator—slow is best, because it allows for more even defrosting, and ensures that your food stays at a safe. It will take at least 2 days for my Tupperware containers to be thawed completely. But if you’re in a hurry, put your freezer bag or container in a bowl and run cool water over it.
How to Freeze Meat, Poultry, and Fish
Bags are your friend! Ideally, you want to freeze meat in a vacuum-sealed bag. The less air and moisture lowers the risk of freezer burn. If you don’t have a vacuum sealer, simply try to remove as much air as possible from your freezer bag. Then close the bag almost all the way and with a straw suck the remaining air out before closing it.
How long will it last?
Meat and fish will keep for three to four months, and chicken for six.
How to defrost:
The refrigerator is ideal. You’ll want to get it in there a day before you plan on cooking it, or longer if you have something like a whole bird. If you don’t have that much time, run the bag under cool water.
How to Freeze Condiments and Sauces
It depends on the amount of sauce you will be using at each meal. If it's just a small amount go ahead and put it into ice cube trays. If you need more the snack sized freezer bags are handy for those sauces. This will allow you to reach into the freezer and get just the perfect amount for the planned meal. Keep in mind emulsified oil based condiments and sauces like mayo do not freeze will. It's best just to keep in the refrigerator and use as needed.
How long will it last?
Three to four months.
How to defrost:
Most of the time you are using a small amount and can add it directly into the cooking pot. Otherwise put it into the refrigerator to slowly thaw.
How to Freeze Baked Goods:
If you have small baked goods like cookies, you can just freeze them in a bag. In fact it's helpful to the diet to have the cookies frozen that way they are not just sitting there waiting to be eaten. I take out my allotted amount and keep the rest frozen. Loaves of whole gain bread freeze wonderfully. I bake the bread, let it cool, slice it and freeze it. This way you can take out a slice as you need it, and keep the loaf frozen.
How long will it last?
One to two months for smaller items like cookies and bread slices; two to three months for loaves, cakes, and unyeasted doughs.
How to defrost:
When I need toast in the morning I remove the slice from the freezer and lay it on the plate and in 5 minutes or so it's ready to be toasted and enjoyed.
Casseroles, baked pastas, and other whole dishes:
Use an aluminum pan. Even if you’re working with tempered glass, quickly moving it from freezer to oven could be enough to break your casserole dish. Once your dish is baked and cooled, wrap it in foil, then tightly again with plastic wrap. Good tip: line a baking dish with foil, bake and freeze it, then lift the frozen casserole out of the dish whole, wrap it up tightly, and store it in a freezer bag.
How long will it last?
Two to three months.
How to defrost:
In the fridge. A 13×9-inch casserole will take two days to defrost fully; something smaller will take just a day.
Tips:
Freezing large dishes like baked pastas or casseroles in smaller portions so they’re easier to heat up is a real time saver around our house. We defrost in the fridge and reheat in the oven or microwave. Dishes that freeze the best are those with a high moisture content, like bread pudding or lasagna. Potatoes and other high-starch foods can get a bit mealy after freezing and reheating.
Bon Appetit
January 21, 2016
Written by Marian Bull
General Rules
1. Never freeze in glass jars unless you know they’re freezer-safe. Glass that hasn’t been tempered is pron to shattering. This is important if you're freezing a liquid because it expands as it freezes. Instead use tupperware or freezer bags instead.
2. Keep a big bag for stock scraps. Whenever you have a few kale stems or carrot bits left over, toss them in there. Then make stock once it’s full.
3. Never, use hot water to defrost. It's best to defrost the item in the refrigerator which sometimes means a bit of planning ahead.
4. Consider your temperatures. Always think food safety, don't leave your food on the counter to thaw or to cool down after cooking. This rule applies to even meatless dishes. Food in the refrigerator should be stored at 40 degrees Fahrenheit or 0 degrees Fahrenheit in the freezer. Use a thermometer to make sure your appliance is working properly.
5. Recommended freezer lifespans on the FDA website.
How to Freeze Fruit
Chop your fruit into slices treat with an acid to prevent browning it needed. For berries leave whole, do not wash unless dirty. Lay your fruit on a cookie sheet and freeze. Once frozen place into a freezer bag.
Bananas are different, you can freeze them in their skins, without wrapping them in any way. They do get super mushy after they defrost, so use them accordingly. Most fruits will last two to three months in the freezer
How to defrost:
Fruit has a high sugar content and will only take 30 minutes to defrost on the counter at room temperature. You can also use them frozen in baked items like muffins or cakes.
How to Freeze Vegetables & Herbs
Wash your vegetables and herbs, and chop them to the size you’re mostly likely to cook them in. If the vegetable you are freezing you want to retain a crisp texture then blanch it first. Blanching requires dipping the vegetable into boiling water for a minute or two. Then removing and cooling rapidly in a ice water bath. Leafy greens and soft vegetable like squash or tomatoes are just fine to put into the freezer bag raw. As always, remove as much air as you can from the bag before putting into the freezer.
Herbs are easy chop them up and place them into ice cube trays and cover them with water. Once frozen, remove from the trays and place into the freezer bags. Both vegetable and herbs are good for 2-3 months in the freezer.
How to defrost:
Cook them immediately or defrost in the fridge. Frozen herb cubes can be added directly to soups or sauces.
How to Freeze Soups, Stews, and Stocks
I freeze chicken stock weekly, for making soups. My choice is Tupperware containers. They are small enough so I can defrost one and use it in the recipe. Another option is freezer bags they are a bit thicker and can be stacked once frozen for saving space in the freezer. Once the stock is made, I allow it to cool to room temperature and put it into the refrigerator overnight. This does two things, it's easier on the freezer since it's 40 degrees before placing it into the freezer. Also, with chicken stock, it allows the fat to raise to the top of the container and I can remove it before freezing it. Now I have stock that is flavorful and good for you.
How long will it last?
For the best flavor use your soups, and stews within 2 months for best flavor. They will keep with no problem up to 6 months. Stocks are the building blocks of your foods and since you will be adding other ingredients to the finished dish they are fine to leave frozen for 3 months with out any noticeable flavor difference in the finished product.
How to defrost:
You can always defrost in the refrigerator—slow is best, because it allows for more even defrosting, and ensures that your food stays at a safe. It will take at least 2 days for my Tupperware containers to be thawed completely. But if you’re in a hurry, put your freezer bag or container in a bowl and run cool water over it.
How to Freeze Meat, Poultry, and Fish
Bags are your friend! Ideally, you want to freeze meat in a vacuum-sealed bag. The less air and moisture lowers the risk of freezer burn. If you don’t have a vacuum sealer, simply try to remove as much air as possible from your freezer bag. Then close the bag almost all the way and with a straw suck the remaining air out before closing it.
How long will it last?
Meat and fish will keep for three to four months, and chicken for six.
How to defrost:
The refrigerator is ideal. You’ll want to get it in there a day before you plan on cooking it, or longer if you have something like a whole bird. If you don’t have that much time, run the bag under cool water.
How to Freeze Condiments and Sauces
It depends on the amount of sauce you will be using at each meal. If it's just a small amount go ahead and put it into ice cube trays. If you need more the snack sized freezer bags are handy for those sauces. This will allow you to reach into the freezer and get just the perfect amount for the planned meal. Keep in mind emulsified oil based condiments and sauces like mayo do not freeze will. It's best just to keep in the refrigerator and use as needed.
How long will it last?
Three to four months.
How to defrost:
Most of the time you are using a small amount and can add it directly into the cooking pot. Otherwise put it into the refrigerator to slowly thaw.
How to Freeze Baked Goods:
If you have small baked goods like cookies, you can just freeze them in a bag. In fact it's helpful to the diet to have the cookies frozen that way they are not just sitting there waiting to be eaten. I take out my allotted amount and keep the rest frozen. Loaves of whole gain bread freeze wonderfully. I bake the bread, let it cool, slice it and freeze it. This way you can take out a slice as you need it, and keep the loaf frozen.
How long will it last?
One to two months for smaller items like cookies and bread slices; two to three months for loaves, cakes, and unyeasted doughs.
How to defrost:
When I need toast in the morning I remove the slice from the freezer and lay it on the plate and in 5 minutes or so it's ready to be toasted and enjoyed.
Casseroles, baked pastas, and other whole dishes:
Use an aluminum pan. Even if you’re working with tempered glass, quickly moving it from freezer to oven could be enough to break your casserole dish. Once your dish is baked and cooled, wrap it in foil, then tightly again with plastic wrap. Good tip: line a baking dish with foil, bake and freeze it, then lift the frozen casserole out of the dish whole, wrap it up tightly, and store it in a freezer bag.
How long will it last?
Two to three months.
How to defrost:
In the fridge. A 13×9-inch casserole will take two days to defrost fully; something smaller will take just a day.
Tips:
Freezing large dishes like baked pastas or casseroles in smaller portions so they’re easier to heat up is a real time saver around our house. We defrost in the fridge and reheat in the oven or microwave. Dishes that freeze the best are those with a high moisture content, like bread pudding or lasagna. Potatoes and other high-starch foods can get a bit mealy after freezing and reheating.
Bon Appetit
January 21, 2016
Written by Marian Bull
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