If you’re unsure whether or not you’ll freeze a specific food, check the label. Of course, you’ll freeze meat after cooking and cooling it.
Prepping food for freezing cuts down on prep time once you cook using these foods later. It also makes the work easier! This way, you’ll only need to thaw the specified quantity as and once you need it.
For herbs, chop and divide into cube trays, add in water or vegetable oil , and freeze. Use these cubes in recipes that need fresh herbs. Do an equivalent for wine, sauces, and stock. For fresh vegetables, preserve flavour, colour, and texture by blanching them first in boiling water to prevent enzyme activity; plunge in ice-cold water, drain and dry before packing and putting away within the freezer.
Rotate By Date
While items in your freezer will keep well for an extended time, do ensure you’re using them consistent with date. Place older items at the front, so you choose them first. It’s an honest idea to label the packets and boxes by date, so you don’t mix things up.
Also, make an inventory of all items you’ve got stored in your freezer, so you don’t ditch anything. Every once during a while, do a listing check, so nothing goes to waste.
Frozen food can take up considerable space within the freezer. Organise your freezer rather than throwing in things randomly. this may also ensure proper airflow. To preserve space, use freezer bags to store foods–press out the air before sealing the luggage and lay flat within the freezer. you’ll stack bags on top of every other to save lots of space.
Use the proper Containers
Food, especially liquids, can expand when frozen, so leave room for an equivalent rather than filling containers to the brim. Glass bottles and jars can crack and break thanks to the pressure, so avoid using them. Cover foods like cookie and pastry with baking paper before placing the container lid on, and wrap foods like cupcakes and muffins with wrapping to stop freezer burn.