Freezing Tips

Appears in
The New Food Processor Bible: 30th Anniversary Edition
The New Food Processor Bible

By Norene Gilletz

Published 2011

  • About
  • Cooked foods, such as meats, roasts, stews (without potatoes), poultry (without stuffing), fish, pasta, grains, soups, sauces and most baked goods, freeze well. Potatoes may become slightly grainy. Rice may get hard if frozen, unless there is an adequate amount of sauce. Don’t freeze cream fillings, puddings, salad greens, mayonnaise or hard-cooked eggs. Refer to specific recipes in this book as to whether a dish freezes well.
  • Cool foods quickly to room temperature before freezing by placing the dish in a larger pan of ice water; stir occasionally. Then wrap well to prevent freezer burn and loss of flavor.
  • Pack it right! Use freezer-safe containers or heavy-duty freezer bags, or double-wrap with heavy-duty foil. Remove as much air as possible and seal tightly. More food can be packaged in square or oblong containers than in round or cylindrical shapes. To save on cleanup, use ovenproof or microwavable dishes to freeze cooked casseroles. Avoid surprises—mark packages with contents, quantity and date frozen.
  • HERE’S A GREAT TRICK: Freeze food in a casserole dish that has been lined with heavy-duty foil. When it is completely frozen, remove the foil-wrapped food from the dish. Now your casserole dish is free for everyday use! To thaw or reheat, unwrap the food and place it back in the original casserole.
  • Make double or triple batches of recipes for future meals. Freeze in portions suitable for your family. Pack some single portions for unexpected company or for quick, kid-sized meals. Smaller packages freeze and thaw faster than larger ones.
  • Foods can be stored longer in an upright or chest freezer than in the freezer compartment of your refrigerator. Although foods may be safe to eat if frozen beyond the recommended time, taste or texture may be affected.
  • If there is a power failure, don’t panic. Be sure to keep the freezer door closed to prevent cold air from escaping. If your freezer is fully stocked, the contents will remain frozen for at least 2 days. If it is half-full, the contents will stay frozen at least 1 full day. If the power remains off longer, place dry ice on top of the food.
  • Once food has thawed, use it as soon as possible. If there are still some ice crystals, it can be refrozen, but texture may be affected. You can refreeze cookies, cakes and breads even if they have thawed completely. Raw fish, chicken or meat that has thawed must be cooked before you can freeze it again.
  • Thaw foods before reheating unless otherwise indicated. Your microwave oven is ideal for thawing. Foods can also be thawed overnight in the refrigerator. Do not thaw meat, poultry or fish at room temperature.
  • When reheating foods, cover them to prevent them from drying out. Crispy foods should be reheated uncovered to prevent them from becoming soggy. Most casseroles, roasts and poultry should be reheated in a covered casserole at 350°F for about 20 minutes. When reheating in the microwave, allow 1 to 2 minutes on High per cup of food. Two pieces of chicken or a serving of soup will take about 2 minutes to reheat.
  • To test if a food is fully heated, insert the blade of a knife into the center. When you remove the knife, it should feel hot when you touch it!