Cheers Michelle. Heading over there now. …

by Rob on May 18, 2013

Comment posted on The Ultimate Guide to Freezing Food by Scott

Cheers Michelle. Heading over there now.

Recent comments by Scott

CFLs and Mercury
Thanks Jason. Good link – just looking through the site now.
Out of Your Comfort Zone
Nice one Christina. Great advice.
CFLs and Mercury
Cheers Bhujangadev.
Rob, I’m looking closely at LED lighting here too. Still a little pricey, but a lot less power hungry.

As for the worm bin, try to keep it close to the kitchen.
10 Ways To Inspire a Concious Kitchen
Nice post Christina. #9 is particularly relevant in my case – I eat anything that isn’t nailed down
Monitoring Your Energy Usage
Tripled? Ouch! I suspect it’s more than just the heater. What other devices are in the room?

Tagged as: Bananas, Broccoli, cooking, core, Corn, Eggs, Fish, Fruit, Health, Herbs, Kitchen, Pumpkin, Save Money, steaming, Vegetables, Vitamin C, Water

{ 31 comments }

1 AdverseE November 5, 2007 at 12:38 pm: Thanks so much for this post. These ‘common sense’ posts are the ones I treasure the most, mostly because I seemed to not pay attention to anything that my mother and father tried to pass onto me in my childhood. Ill definitely betuning in for part 2!
2 pimpybra November 5, 2007 at 6:40 pm: This is a GREAT article. Thanks a bunch for the information, especially that last bit about the food all being 100% safe.
3 Sasha November 7, 2007 at 1:12 pm: In my experience hard cheeses freeze very well. I freeze everything from cheddar to parmigiana (which I grate off of a frozen block).
4 Phill November 8, 2007 at 10:46 am: I disagree with freezing cheese being a bad idea. I tend to buy big blocks of cheese on offer and then freeze what I don’t want immediately. I would say it comes out just as tasty as it went in, however defrosted cheese is crumblier than just bought. I also should say that I eat boring cheese – cheddar and red leicester (I am a student after all), I’ve not tried freezing others. Also, my gran swears by keeping a pint of milk frozen “for emergencies”. I’m not sure what sort of milk-related emergencies 80 year olds have, but it seems to work for her!
5 Carmen November 8, 2007 at 12:01 pm: I’ve also successfully frozen fresh mozzarella. I love the stuff I get at costco, but I can’t/shouldn’t eat the amount they give you before it expires.

I use a container about 1/4 larger than the ball I’m freezing and use a mix of water/whey to fill in the space.

Defrost in the fridge.

It will come through the process very slightly chewier, but that works fine for cooking or adding to recipies where you’re not featuring the cheese itself. At least I’ve never had any complaints.
6 shiggity December 31, 2007 at 3:14 pm: quite an article. Never knew so much about freezing.
7 Duane J Marcroft December 31, 2007 at 5:12 pm: Scott,

Thanks for such a great tutorial on freezing foods. I’ve been freezing for food for longer than I care to admit. I’ve learned many of the things you have mentioned.

I feel that when it comes to serious freezing of food a vacuum packing system like the FoodSaver or simliar product is absolutely essential. The fact that it is possible to freeze meat and vegetables and have them last unchanged (without freezer burn) for a year is better than any other way I have tried. Fish freezer burns very easily, with the FoodSaver this doesn’t happen, unless the bag gets punctured and loses it’s vacuum.

Every year I freeze Deer, Elk, Moose, Pheasant, Quail, Ducks, chickens and a number of different kinds of fish so we can enjoy them all year long, when their not in season.

We also buy many dry food products, beans, nuts, rice, dried pasta, dried fruit, spices, ect, in bulk and vacuum seal them in Mason jars with the FoodSaver, eliminating the chance they will get soggy, rancid, moldy or just plain stale. We also add to each vacuum sealed jar an oxygen absorber packet. The oxygen absorber will extend the life of the dried product by quite a bit.

Thanks again for the great tutorial.

Happy New Year.

Best regards,

Duane J Marcroft
8 Scott December 31, 2007 at 5:57 pm: Cheers everyone. I really appreciate all the feedback.
9 name January 16, 2008 at 12:51 pm: any suggestion for thawing frozen foods?
10 Scott January 16, 2008 at 4:03 pm: Sure – part II
11 Hot Sauce January 21, 2008 at 2:08 pm: Very cool.
“Oysters can also be frozen invidually (in their own liquid) in ice-cube trays”
Never thought about the ice – cube tray.
12 Michelle January 27, 2008 at 3:24 pm: JustBento.com has a great article on freezing rice. Great article!
13 Scott January 27, 2008 at 8:18 pm: Cheers Michelle. Heading over there now.
14 mark April 14, 2008 at 3:42 am: great info. I’m not experience to buy a new refrigerator.this article let to me The basics of freezing.
15 Joe November 17, 2008 at 7:01 am: Hi there, have a question.

Since the holidays are coming up, I tend to through a party or two. I dont have time to keep making apps fresh every time.

I have a couple of apps that I bread and then deep fry. My question is can I freeze food that has been deep fried.

thanks for the help
16 sylvia February 28, 2010 at 4:56 pm: great, great info here’s another idea for you some survival articles on purifying water gardening tree and bush planting etc.
17 Agnes August 20, 2010 at 11:51 am: I just pick cornealian cherry to make jelly.
I usually cook the raw fruit with grape to add sweetness. Cherries are very sour and tart. Question: I am going to have quite a bit of syrup (before adding sugar), can I freeze the syrup until I need it for jelly.
Any special instructions
Thank You
Agnes
18 JN September 7, 2010 at 12:32 pm: Hi!

A great wesbite. I learned so much! I’ve already bookmarked this for future reference. A few more questions!

1. What’s the best way to freeze soups? (for example I made a creamy cheese and vegetable soup that’s pureed)

2. What kind of tupperware would you reccommend using for this?
19 Ruth Phillips September 15, 2010 at 4:26 pm: I recently acquired a 100 lb bag of peanuts and wanted to know about freezing some. Thank you
20 kayleigh benedict October 14, 2010 at 5:39 pm: Thanks so much for putting this information about freezing foods up but i have an assignment do and well your blog helped with most of the questions about freezing and i am supposed to be using a book but i don’t have it and the questions i am looking for are What guidelines should be followed when serving foods to prevent bacteria from multiplying rapidly? and one other How should foods be packaged for the freezer? I mean i know that they can be stored in the original container, for meats, but then they need to be wrapped in plastic wrap but I don’t know what else i am supposed to put they gave me two lines is that all i put? Please feel free to email me my email is [email removed by admin] and one last thing congrats on loosing al that weight that must have been pretty difficult but if you set your mind to something you can always do it Thanks again and please respond back soon the worksheet is due tommarrow thanks
Kayleigh M. Benedict
21 Eileen Blazik February 7, 2011 at 12:07 pm: Hello,
Thank you so much for this info. It sure does help. But, nothing was said about soup. I have chili, that I just made, and was wandering if it can be frozen.
Again, thank you so much.
22 tracey March 23, 2011 at 2:01 pm: thanks that was very interesting i look forward to part 2
23 Susan May 1, 2011 at 9:55 pm: The labeling idea, I’ll have to do!
24 Arun Hegde May 25, 2011 at 10:34 pm: I froze some apricots dry. They looked prefect after being frozen ( no change in colour ), but on thawing them out they turned brown and became very sour and tasted a little feremented. I then tried eating a frozen apricot and found it to be a little more sour ( but not fermented ) than how they were prior to being frozen.
What is the reason behind the phenomena and what are the solutions?
25 tahlia June 13, 2011 at 7:29 pm: wow this has all of the things that i needed thx
26 Chia September 1, 2011 at 12:24 am: hello. Just to say big thank you for your post! i appreciate this piece of info very much since i have to cook for myself as a full time student.
27 DarkMavis September 17, 2011 at 7:48 pm: Yes, you can freeze soup, chilli, stew, all that stuff. Just separate it into portions & freeze them in individual containers. My mum uses old margarine tubs. I just pour stuff into ziploc freezer bags & squeeze the air out – it takes up less space than boxes. Just remember to label everything so you don’t end up making spaghetti to go with your frozen bolognese sauce which turns out to be chilli… You can leave it out to defrost or microwave straight from the freezer.

Frozen fruit goes weird when you defrost it because the freezing process breaks down the cells and denatured enzymes, amongst other things. I find frozen fruit works best if you cook it. I keep frozen raspberries to put into puddings, and ice cubes of strawberry purée to put into milkshakes
28 PAULINE March 30, 2012 at 5:02 pm: how long can lasagne be kept in the freezer?
29 SB June 13, 2012 at 9:20 am: Though I already knew a bit about the benefits of keeping the foods frozen, I would admit that not many actually keep vegetables in the freezer, and that too I am surprised to now that it can stay fresh there for months. I am sure this information will benefit a lot of people as they often buy vegetables only for a few days thinking that these cannot be frozen.
30 Elizabeth April 23, 2013 at 9:15 am: Good and helpful article.

I once kept a bell pepper in the refrigerator for 3 weeks by putting it in a freezer bag and squeezing as much air out of the bag as possible. Keeping food air tight is a major way to preserve foods