The Ultimate Guide to Freezing Foods.

By Chrisjob

"Chances are that when you buy a new refrigerator, the freezer just comes along for the ride. It’s a part of the kitchen that most people don’t spend much time thinking about.

It can be, however, an extremely efficient tool for putting aside excess food for later use. If you enjoy saving time when preparing your evening meal; being able to add fruit to your breakfast all through the year; or just love the idea of having home-made sorbet on hand whenever you like - read on."

Here's only a fraction of the info contained in The Ultimate Guide For Freezing Food from The Former Fat Guy Blog:

Freezing can retain quality, but not increase it. Begin with good quality food.
Try to prevent air coming in contact with the food, and moisture from escaping. Both of these will dry things out, and can ‘burn‘ them in many cases.
Freeze foods as quickly as possible. This will minimise the size of ice crystals that will form, limiting the damage to the food when thawed.
Foods should be slightly undercooked when frozen if they are to be reheated when thawed.
Only put as much food in the freezer as will freeze within the next 24 hours or so (usually about 2-3lb per cubic foot).
Rather than freezing spices, add them just prior to serving a meal. They can change colour and flavour when frozen.
Label things so you know when they were frozen, and when to take them out.

Via DumbLittleMan.

Tagged:
food culinary kitchen cooking freezing freezer preservation