Some tips to know about freezing foods

Here are some ideas and guidelines for freezing foods.

Meats and fish

Only freeze unstuffed poultry. Stuffed poultry won’t freeze fast enough to inhibit bacterial growth.

Simmer cooked turkey and chicken bones in water, strain, then freeze the broth to use for soup.

Freeze cooked meats in slices or diced, with their juices, to use for sandwiches, omelettes, stir-frys, tacos, pasta, soups, and casseroles.

Doublewrap uncooked meats and fish, first in plastic, and then in freezer paper or foil. Tape packages shut and label clearly. Thaw in refrigerator before cooking. Be aware that even double-wrapped packages of meat can leak once they’re thawed, so put them in a plastic bag or in a bowl in the fridge to avoid a mess.

Meat quality is best when eaten within 8 to 12 months, generally. Ground meat or poultry pieces are good for around 6 months, fish for 2 months. Even after this time the food will be safe to eat if it has been kept frozen, but the quality will suffer. Don’t refreeze previously frozen meat or fish after it has been thawed.

Vegetables and fruits

Don’t try to freeze raw vegetables full of water such as lettuce, tomatoes, and cucumbers; when thawed they’ll be mushy.

When freezing most vegetables, blanch them for just a couple minutes before packaging for the freezer. McCurdy explains, “The enzymes that make vegetables deteriorate keep on working even in the freezer, so you have to inactivate them with heat before you freeze them.” Extension publications discuss the advantages of steam blanching over water blanching and explain how long to blanch various types of produce.

Freeze berries, grapes, blanched stir-fry vegetables such as broccoli and cauliflower spears, etc. on waxed paper on cookie sheets; after they are frozen individually, place in resealable airtight containers. Slightly frozen fruit is a wonderful snack.

Freeze fresh pitted cherries, sliced fresh peaches, grated zucchini, pureed cooked pumpkin, etc. in quantities appropriate for what you’ll use them for, such as cakes, pies or cobblers; it is even better to add whatever sugar is called for in the recipe to the fruit before you freeze it, as the sugar will help preserve the fruit’s appearance, texture, and taste. Partially thaw before mixing with other ingredients and baking.

Fruits can be thawed at room temperature or in the refrigerator. Vegetables should be thawed in the refrigerator. Both are good in the freezer for about 8 to 12 months.

Dairy

Homogenized milk can be frozen, as can butter and margarine, cheeses, buttermilk and yogurt (for baking), and whipping cream. Whipping cream won’t whip as well after it’s been frozen and thawed, though, so it’s best to whip it before freezing. Half and half, sour cream, and cottage cheese do not freeze well.

“When you thaw frozen dairy products, you get just a little curd formation from the protein separation,” McCurdy says, “which is why they usually recommend using them for baking after they’ve been frozen.” You can try mixing it back in, though, by putting it in the food processor or blender.

Some semihard and hard cheeses will be crumbly after being frozen, so don’t freeze cheeses destined for slicing.

“With cheese, you have to expect textural changes,” McCurdy says. “But hey, if you have too much and it’s going to mold, put it in the freezer. That’s what I do with Cougar Gold cheese, which comes in those big packages. After it’s frozen it’s a little crumblier, but it still tastes good.”

Uncooked eggs can be frozen separated or not, but not in their shells. Freeze unseparated eggs in small portions, stirring them gently to blend the yolk and white. Add 1/2 teaspoon salt or 1 1/2 tablespoons sugar or corn syrup (for texture) per cup of egg, depending on their eventual purpose. Frozen egg whites do whip just as well after being thawed, unlike cream.

Egg dishes such as quiche can be frozen before or after baking; do not thaw before reheating or baking.

Desserts made with whipped egg whites do not freeze well; unbaked soufflés, mousses and similar dishes made with whipped cream or gelatin do freeze well.

Dairy products should be thawed in the refrigerator.

Breads and other baked goods

Most breads, cakes, cookies, and similar things can be frozen after baking and cooling, and then thawed at room temperature, still in their packaging. Cookie dough can be frozen before baking. Cinnamon rolls and coffee cakes that are good warm can be reheated in an oven or microwave.

When making pie crust, freeze unbaked bottom crusts in aluminum pie pans; top crusts can be rolled out and transferred to a foil-wrapped sheet of cardboard for freezing or just frozen in a ball and rolled out after thawing.

Some bread doughs can be frozen, and then thawed for baking. See www.breadworld.com/recipes for recipes developed especially for this purpose.

Prepared meals

Potatoes are difficult to freeze well, so it is best to omit them from prepared foods destined for the freezer such as meat pies, casseroles, and soups.

When making pizza to freeze, assemble it but do not bake. Do not thaw before baking.

Frozen soups can be reheated on the stove or in the microwave without thawing first. Stir or whisk cream-based soups frequently to restore their smooth texture.

Casseroles can be cooked in foil-lined baking dishes until they are just done, cooled quickly, and then frozen. Once frozen, remove them from the dish and seal tightly in another layer of foil. Put back into the baking dish to reheat in the oven, either still frozen, or partially thawed in the refrigerator.