Refrigerator-ABC: Effective Strategies, What's Ineffective, and Duration of Use Explored
Title: Frost Bites: The Lowdown on Freezing ABC - What's Cool and What's a Caution, and for How Long?
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Sick of figuring out what can go in the freezer and what belongs elsewhere? Or puzzling over storage times? Listening in, because we got your back! Here's a lowdown on freezing your faves - raw veggies, fruits, meat, and more - and the don'ts you need to avoid. Plus, we're sharing some pro tips for portioning, freezing, thawing, and keeping organized!
What's Fair Game and What Needs a Time-Out?
From broccoli and cauliflower to beans and herbs, raw veggies and fruits freeze like champs, says Ute Gomm, a nutrition expert. The same goes for fish, meat, hard cheese, and butter. "But here's the catch," says Susann Kreihe, a cookbook author and recipe guru, "pre-cooked meals can also be frozen for a quick meal solution. Think curries, stews, cabbage rolls, and casseroles freeze like a dream."
Watch Out!Raw potatoes, turnips, salads, radishes, and pears don’t play well when frozen. Raw potatoes get sweet-tasting when thawed, while the others become mushy. But fear not, it's no biggie when these ingredients are part of a soup or stew.
Avoid! Yogurt, sour cream, and quark change consistency and separate when thawed. And frostbite to any food made with raw egg, like mayo or zabaglione. Not cool!
Got fish and meat? Kreihe recommends freezing them fresh, not after a few days in the fridge. Before freezing, blanch veggies like zucchini, bell peppers, carrots, peas, asparagus, or cabbage for a brighter, crunchier, and more vitamin-rich freeze.
Freezer Timings
According to Gomm, frozen food maintains its goodness, but remember—it ain't exactly the same as fresh. Vitamins and minerals break down over time, even in the cold. Here are some guidelines:
- Fruit: 8 to 12 months
- Vegetables: 6 to 12 months (shelf life depends on the veggie type)
- Meat: (Shelf life depends on fat content)
- Pork: 6 to 9 months
- Beef and lamb: 9 to 14 months
- Fish: 6 months
"Press pause on freezing after 2-3 months," suggests Kreihe. "Savor the flavor and enjoy the food as intended."
When to Chill
Ideally, food should be frozen at room or refrigerator temperature, not already cold from the fridge. This keeps the appliance running at its optimum temp and avoids overworking it. Set the freezer to continuous operation and create a cold reserve before storing.
Three Ways to Portion
- Individual Portions: Freeze different items separately for quick thawing later. Use parchment paper to wrap them individually, then store together in a container.
- Fruit Portions: Prep fruits as you'll use them later. Halve stone fruits, remove apple cores, spread pieces on a baking sheet, freeze, then pack in bags.
- Small Leftovers: Freeze small amounts of leftover food, like meat and cheese, to use in future dishes or for flavoring.
Got wine? Freeze the last of the red in ice cube trays for future meat sauces. Overripe bananas? Slice them up for use in muffins, banana bread, muesli, or smoothies.
Store It Right
"Wrap it tight," says Gomm. "Avoid plastic bags, cling film, or paper, and use freezer bags or freezer-safe containers instead. Use glass containers carefully: choose thick walled and non-narrowed varieties for easy removal. Freezing expands volume, so don't stuff containers to the brim."
Avoiding Frost Bite
Frost can’t be completely prevented, but packaging helps! Ice crystals on the surface can be scraped off. The real issue is freezer burn from damaged or unsuitable packaging, temperature fluctuations, or prolonged storage. Prevent it by using airtight containers, keeping a consistent freezer temperature, and using food within two to three months.
Organize Your Freezer
Use square, transparent containers to make the most of space, and label everything with the contents, quantity, and freezing date. For small items, like those integrated into the refrigerator, use freezer bags. Keep similar items together and hang a list of everything frozen in front of the refrigerator or freezer for easy reference.
- Tests
- Energy Efficiency
- Food
- Energy Saving
- The community policy should include guidelines for organizing and maintaining the freezer, ensuring efficient use of space and proper food storage.
- When freezing fish and meat, it's advisable to blanch some vegetables like zucchini, carrots, and peas to maintain their nutritional value and texture.
- To prevent freezer burn, employ the use of airtight containers, keep a consistent freezer temperature, and ensure food is used within two to three months after freezing.
