Ice, Ice, Maybe? Discover the Coolest Ways to Use Your Freezer
Often, we look for ways to save time and reduce waste, especially in the kitchen. One household appliance that is often underutilized is the freezer. In fact, with a little planning and the right knowledge, the freezer can be a valuable asset for kitchen efficiency.
Let’s examine how the freezer can help cut cooking time, save money, and reduce food waste.
1. Preparing Freezer Contents
The first step towards effective freezer utilization is planning. Try to imagine how convenient it would be if you always had ready-to-eat food in your house. Weekly or monthly meal planning, followed by preparing food ingredients in large quantities, can be a smart solution.
For example, when you have free time on the weekend, you can cook several types of dishes at once. Then, divide the dishes into portions suitable for a single meal. After that, freeze the portions.
According to the experience of many housewives and professional chefs, some types of food are ideal for freezing. These include soups, various types of stews, casseroles, and even bakery products such as bread and cakes.
The advantage of these foods is their ability to maintain good taste and texture after the freezing and thawing process.
Lisa Marley, a chef with years of experience, emphasizes the importance of cooking in large batches. “If you usually make soup for one family, try doubling or even tripling the recipe. That way, you’ll have several extra portions that can be frozen for later. This not only saves time but is also more efficient in terms of using cooking ingredients,” she says.
A concrete example is that you can make a large amount of chili con carne. Once cooked and cooled, divide it into several portions in separate containers and freeze. One night when you don’t have time to cook, just take out one portion, heat it up, and serve it with rice or bread. Practical, isn’t it?
2. Packaging
After the food is cooked, the next crucial step is proper packaging. Imagine you’ve gone to the trouble of cooking, but the food becomes unappetizing due to freezer burn.
Good packaging is key to maintaining the quality of frozen food. Make sure each portion is packaged according to consumption needs. Don’t freeze four portions at once if you only eat alone. Thawing everything at once can lead to leftover food being wasted.
The same applies to meat. If you buy meat in bulk, immediately divide it into small portions according to the recipes you usually use.
For example, if a recipe uses 200 grams of chicken, divide one kilogram of chicken into five parts. Each part should weigh 200 grams before freezing.
For ground meat, you can form it into small balls weighing 100 grams. Freeze the meatballs on a baking sheet lined with parchment paper. After that, transfer them to an airtight bag or container.
It might seem a little troublesome at first. However, this method will be very helpful when you only need one or two meatballs. Do the same for sausages or other cuts of meat.
Separating each item before freezing prevents them from sticking together and makes it easier to take out only what you need.
Let’s discuss freezer burn in more detail. This phenomenon occurs when food in the freezer loses its moisture due to exposure to cold, dry air. This process causes the food to become dry, change color, and form ice crystals on its surface.
Although safe to eat, food affected by freezer burn usually has a less than optimal texture and taste. To avoid this, make sure the food is packaged very well before being put in the freezer.
An important first step is to cool the food to room temperature before packaging. Once completely cooled, use airtight packaging. This can be vacuum bags, special freezer-safe plastic containers, or double-layered aluminum foil. Make sure no air is trapped inside the packaging.
Ben Ebbrell from Sorted Food adds another perspective on packaging choices. “Plastic containers with lids are indeed practical and easy to stack, but they often leave quite a bit of air space inside. This air space not only takes up room in the freezer but can also cause freezer burn.”
As an alternative, Ebbrell recommends using good quality, liquid-resistant zip slider bags. “For foods like stews, curries, soups, or casseroles, once cooled, pour them into zip slider bags.”
Close the bag tightly. Remove any excess air. Then, lay the bag flat in the freezer. This method is very efficient. The bags can be stacked neatly. The thawing process is also faster due to the larger surface area of the food.”
3. Labeling
Once the food is safely packaged, the next step that should not be skipped is labeling. Label each package with the name of the food and the freezing date. This information is crucial for helping to manage the food supply in the freezer. Make sure you consume the older stored food first.
You can use special freezer labels that are widely sold on the market. In the UK, for example, stores like Dunelm offer label packs at very affordable prices. There are also reusable label options that can be written on and erased. Another alternative is to use a chalk marker to write directly on the bag or container. Make sure the writing is clear and easy to read.
The Food Standards Agency (FSA) provides guidance on how long food can be safely stored in the freezer. In general, meat should be consumed within two to three months after freezing.
Meanwhile, bakery products, fruits, and vegetables can last up to four months. However, the quality of the food may decrease after this time limit, although it is still safe to eat.
Don’t forget. If you have friends or family members with specific food allergies, don’t hesitate to include that information on the label.
For example, if you make a dish containing milk and one of your friends has lactose intolerance, write ‘Contains Milk’ on the label. That way, you will always remember the contents of the food when you are about to serve it.”
4. Choosing Food
Although the freezer is very useful for extending the shelf life of food, it is important to remember one thing. Not all types of food will maintain their quality well after being frozen. Some foods may undergo changes in texture, taste, or even nutrition after the freezing and thawing process.
Fruits with high water content, such as watermelon, melon, or grapes, tend to become mushy after freezing. However, fruits such as berries, bananas, or mangoes that will be used for smoothies or baked goods can usually still be frozen well.
Fruits with a lot of water content are excellent for freezing if they will be cooked, stewed, or baked later. However, the challenge is that the texture can become mushy. Some fruits, tomatoes, and soft-seeded fruits, for example, freeze very well.
Aromatic ingredients such as ginger, garlic, and chili are also good for freezing. They can be quickly prepared by grating them while still frozen. So, you only take the amount needed for cooking.”
Foods containing rice or pasta often do not produce a good texture after being frozen and thawed. Rice can become mushy and clump together, while pasta can become too soft. To overcome this, it is best to freeze the sauce only and cook fresh rice or pasta when you are ready to eat.
Some other types of food that should not be frozen include raw eggs in their shells because they can crack. Cream should also not be frozen because its texture can change. Fried foods will lose their crispiness if frozen.
5. Utilize Ice Cube Trays
Ice cube trays are simple tools that are often underestimated, even though they have many uses in the kitchen, especially in terms of freezer utilization. Besides making ice cubes, ice cube trays are very useful for freezing liquids in small portions.
For example, if you often use small amounts of broth for cooking, freeze the broth in ice cube trays. This way, you don’t need to thaw an entire block of broth every time you only need a few tablespoons.
This method is also very practical for storing leftover sauces, especially for children’s food. You can freeze the sauce in ice cube trays and thaw it as needed. Another interesting idea is that you can even mix fruits and yogurt and then freeze them in cube form. This will be a healthy and practical smoothie snack, ready to enjoy anytime.
If you often use garlic, ginger, or chili in your cooking, buying in bulk can be more economical. It is recommended to mash or chop these ingredients and then mix them with a little water or oil before putting them in ice cube trays.
This method not only extends their shelf life but also makes cooking easier. You just take a few cubes as needed.
In addition, ice cube trays are also perfect for freezing “flavor bombs” such as homemade curry paste, pesto, gremolata, or chimichurri. By having a stock of ready-made basic seasonings, cooking time will be much more efficient.
Aliya Porter, a nutritionist, reminds us of the importance of using ice cube trays with lids to prevent freezer burn. If your ice cube tray does not have a lid, after the seasoning cubes are frozen, immediately transfer them to an airtight bag or container.
6. Thawing Frozen Food
The freezer does stop the spoilage process of food, but it’s important to remember that the freezer is not a time machine. Food that is already nearing its expiration date when frozen will still have the same remaining time after thawing. Therefore, still pay attention to the expiration date of food even if it has been frozen.
The safest way to thaw frozen food is to transfer it to the refrigerator the day before you plan to cook it. The slow thawing process in the refrigerator helps maintain the quality and safety of the food.
If you need the food faster, you can put it in a waterproof bag and soak it in cold water. Change the water every 30 minutes to keep the temperature low.
The last option if you are really in a hurry is to use the defrost setting on the microwave, but make sure to cook the food immediately after thawing. Thawing food at room temperature should be avoided as it can increase the risk of bacterial growth.
7. Utilize Frozen Food Creatively
Sometimes, frozen food can be used directly without needing to be thawed first, you know! For example, cooked apples that have been frozen can be added directly to yogurt. This is a way to make a quick and healthy dessert.
If you often use lemon or lime zest to add aroma to dishes or drinks, cut the zest and freeze it. Later, you can put it directly into cold drinks without worrying about it melting and making the drink too watery.
The same goes for leftover brewed black coffee. Freeze it in ice cube trays and use it as an addition to your iced coffee so it doesn’t taste bland when the ice melts.
For a fresh and practical lunch idea, freeze ripe tomatoes. Then, grate them over a bowl of burrata cheese. Add a little olive oil, balsamic vinegar, and a sprinkle of fresh herbs. The combination of the cold and fresh taste of frozen tomatoes with the soft cheese will provide a unique and delicious sensation.
Closing
Maximizing the use of the freezer is not just a trend, but a smart strategy for managing the kitchen more efficiently. With good planning, you can save time. With proper packaging techniques, you can reduce food waste.
With an understanding of the various uses of the freezer, you can even save money. The freezer is not just a tool for freezing leftovers, but also an investment for a more organized and sustainable lifestyle.
In the midst of a fast-paced modern lifestyle, having a supply of ready-to-eat food in the freezer is a very valuable luxury. Let’s make the freezer your best friend in the kitchen!
