The struggle to minimize food waste depends on effective storage methods. Many people aren’t aware of the fantastic possibilities of freezing some foods without sacrificing their quality, though. Home cooks in a forum share twelve things you wouldn’t expect to be able to freeze without losing quality and how to properly freeze them.
Instead of leaving bread out on the counter, it can be frozen in whole and sliced forms for later use. Bread freezes well without losing flavor and texture. However, freezer air may cause freezer burn and add off-putting freezer aromas. To avoid this, double-wrap each loaf in plastic before storing it in a large, sealed freezer bag. It’s best to cut sandwich bread into slices before freezing it.
The flavor and texture of cheese are finest when consumed fresh, but it’s not always practical to utilize much of it before the use-by date. According to one user, block cheese freezes and thaws well if shrink-wrapped. You can divide your cheese into portions, wrap it in plastic, and place it inside an airtight container before freezing. And should be thawed in the refrigerator before use.
Frozen herbs maintain much of the flavor of fresh-picked herbs for use even after the growing season. However, they may not be very appealing for salads or garnishes. One effective way to freeze herbs is to slice them and freeze them in ice cube trays with water or olive oil.
Afterward, remove cubes from trays and store them in resealable plastic freezer bags in the freezer. When ready, let it thaw in a pan over low heat or add it to stews or soups.
Milk can be frozen and will retain quality for up to three months. Freeze milk unopened in the original container or in smaller amounts to allow for expansion. Before using, defrost in the refrigerator.
To freeze all nuts with or without shells. Place them in a resealable freezer bag after wrapping them well in plastic.
Save overripe bananas in resealable freezer bags. Remove as much air as possible, stack them, and prevent them from sticking to one another. Frozen bananas can be blended with yogurt and other produce for a thick and creamy smoothie, or they can be used in pancakes and banana bread after being defrosted.
Heavy cream, a common ingredient needed in small amounts for various recipes, often leaves us with partially full containers that can go bad because of slow consumption. Fortunately, freezing heavy cream is possible. Freeze it directly in its original container.
Before freezing, leave some space for expansion by pouring out an inch of cream. An ice cube tray works well if you use smaller amounts. Pour the cream in portions into the tray, freeze, and then transfer the frozen cubes into a freezer bag. Thaw the cream in the refrigerator for cold recipes, while for hot recipes, thawing is not necessary.
Before freezing, puree the ginger in a food processor to create a ginger paste. But if you prefer your ginger whole, peel it and place it in a freezer-safe bag or container. When ready, grate or mince the frozen ginger using a microplane.
Break and gently mix the eggs. You can use an ice cube tray or muffin tin to portion the beaten eggs. Alternatively, you can freeze them as a whole in a freezer-safe container. Allow the portioned eggs to freeze entirely and transfer them to a labeled freezer bag or airtight container. Ensure you squeeze out any excess air before sealing.
Instead of making pancakes each time you need to eat them, make a double batch on the weekends and freeze the rest on a cookie sheet with parchment paper between layers. Then, pop them in the toaster for a quick breakfast during the week.
You can caramelize them first before freezing them. This helps retain its texture even after freezing. Alternatively, you can purée onions, mix them with vinegar, cover them in olive oil, and keep them in the fridge forever.
It’s frustrating how you never need a whole can of it and lose a significant portion before you need it for the following recipe. But here’s how to freeze it and make it last. Place tablespoons of it on a foil or sheet pan and freeze. Pop it off the pan, transfer it to zip bags, and return it to the freezer.