Freezing food is a handy way to reduce waste, save money, and ensure you always have a tasty meal on hand. Almost anything can be frozen, from fruits and vegetables to meats and prepared dishes. However, not all foods are created equal when it comes to freezing, and certain techniques will ensure your frozen goods retain their flavor and texture.
The key to successful freezing is rapid freezing at a very cold temperature. The faster and colder the freeze, the smaller the ice crystals that form, which means less damage to the food’s cells and a higher-quality product when thawed. For this reason, many chefs swear by using a deep freezer, which can reach much colder temperatures than a standard freezer. If using a standard freezer, ensure that it is set to 0 degrees Fahrenheit or colder.
Now, let’s dive into what works and what doesn’t when it comes to freezing food. Fruits and vegetables are excellent candidates for freezing and can be done so fresh, or slightly blanched. Blanching helps stop the action of enzymes that can cause loss of flavor, color, and texture. It also cleans the surface of dirt and organisms, and slows the loss of vitamins. To blanch, plunge your produce into boiling water for a short time, then immediately into ice-cold water to stop the cooking process. Once drained and dried, they can be placed in freezer bags or containers.
Meats, poultry, and fish can also be successfully frozen but require some preparation. It is essential to wrap these products carefully to prevent air exposure, which can cause freezer burn and affect the flavor. Double wrapping in plastic bags or using airtight containers is best. It is also beneficial to label and date the packages, as the texture and quality of meat can change over time, even when frozen.
Some foods simply don’t fare well when frozen. Fried foods tend to become soggy when thawed, and mayonnaise-based products can separate and become runny. Raw vegetables with high water content, like cucumbers or lettuce, will not freeze well and are best kept fresh. Dairy products may also separate or become watery, although hard cheeses can be frozen with some success if grated first.