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Expert Guide > Complete guide to freezing
Complete guide to freezing
Used well, a freezer can be a cook's best friend, as useful as your
oven and cooktop. Learn all the tricks and tips you need to know about freezing almost anything with food editor Michelle Southan's easy guide.
Freezing is a great way to preserve food for a long period
of time, and that's all thanks to some simple science.
As the temperature of the food drops below freezing
point, the water in its cells turns into ice crystals. The optimum temperature for freezing most foods is between -15°C and -18°C, because this is the temperature at which food-poisoning bacteria stops growing. In other words, freezing doesn't kill bacteria
but stops it from growing rapidly and prevents food poisoning.
You can turn your freezer into a mini pantry by freezing raw foods, such as meats, vegies, and cakes and muffins. Freezing homemade meals is also a great way of making sure you have delicious, nutritious food on hand whenever you need it.
In this comprehensive guide you'll find out how to make
the most of your freezer, plus a handy cut-and-keep chart. By mastering the art of organising your freezer, you'll save time
and money, and minimise wastage of good, fresh food.
read on below advertisement
HOW TO STORE
Here's how to store different kinds of foods safely and efficiently, so you also make the most of your freezer space.
Liquid-based dishes
Store dishes, such as soups and stocks, in airtight containers. Leave a 3cm gap at the top so the liquid can expand as it freezes.
Berries
Arrange, in a single layer, on a baking tray and freeze. This allows fruit to retain its shape. Once frozen, transfer to an airtight container and freeze.
Fritters and patties
Place, in single layers, between sheets of freezer paper (see p 126) in an airtight container. This makes them easy to separate.
Muffins, cakes & slices
Wrap muffins and individual slices of cake in a double layer of plastic wrap, then in foil. Store together in a sealable plastic bag.
Purees
Freeze purees, and even concentrated stocks, in ice cube trays, so you don't have to thaw the whole lot when only smaller quantities are needed.
Mince
Place in a sealable plastic bag and press to flatten. This allows the mince to thaw more evenly than when it's frozen in a ball shape.
Pasta bakes
Cook pasta bakes in freezerproof, ovenproof dishes. Cool. Cover with a double layer of plastic wrap, then in foil and freeze.
next page »
oven and cooktop. Learn all the tricks and tips you need to know about freezing almost anything with food editor Michelle Southan's easy guide.
Freezing is a great way to preserve food for a long period
of time, and that's all thanks to some simple science.
As the temperature of the food drops below freezing
point, the water in its cells turns into ice crystals. The optimum temperature for freezing most foods is between -15°C and -18°C, because this is the temperature at which food-poisoning bacteria stops growing. In other words, freezing doesn't kill bacteria
but stops it from growing rapidly and prevents food poisoning.
You can turn your freezer into a mini pantry by freezing raw foods, such as meats, vegies, and cakes and muffins. Freezing homemade meals is also a great way of making sure you have delicious, nutritious food on hand whenever you need it.
In this comprehensive guide you'll find out how to make
the most of your freezer, plus a handy cut-and-keep chart. By mastering the art of organising your freezer, you'll save time
and money, and minimise wastage of good, fresh food.
read on below advertisement
HOW TO STORE
Here's how to store different kinds of foods safely and efficiently, so you also make the most of your freezer space.
Liquid-based dishes
Store dishes, such as soups and stocks, in airtight containers. Leave a 3cm gap at the top so the liquid can expand as it freezes.
Berries
Arrange, in a single layer, on a baking tray and freeze. This allows fruit to retain its shape. Once frozen, transfer to an airtight container and freeze.
Fritters and patties
Place, in single layers, between sheets of freezer paper (see p 126) in an airtight container. This makes them easy to separate.
Muffins, cakes & slices
Wrap muffins and individual slices of cake in a double layer of plastic wrap, then in foil. Store together in a sealable plastic bag.
Purees
Freeze purees, and even concentrated stocks, in ice cube trays, so you don't have to thaw the whole lot when only smaller quantities are needed.
Mince
Place in a sealable plastic bag and press to flatten. This allows the mince to thaw more evenly than when it's frozen in a ball shape.
Pasta bakes
Cook pasta bakes in freezerproof, ovenproof dishes. Cool. Cover with a double layer of plastic wrap, then in foil and freeze.
next page »
