Butter freezing tips? How to Freeze Just About Anything? Depending on the size of your freezer and the types of food you eat, freezing food and meals can be a real time-saver. Before you throw things in your freezer, however, stock up on some of these essentials: resealable plastic containers, plastic freezer bags in assorted sizes, heavy foil, plastic wrap and a Sharpie or marker for dating when food went in the freezer. Whether you have a deep freezer or a standard freezer, the principles of freezing food items are the same. Here are some things you can freeze and specific tips for how to do so.
To prevent pieces from freezing together (and for freezing delicate fruits like berries), spread the pieces out in a single layer on a plastic wrap-lined sheet pan. Once they are fully frozen, transfer the pieces to your container and place it immediately in the freezer. With this method, any ice films form around each individual piece, rather than freezing all the pieces together in a big chunk. Many nights if I am making a lasagna or baked ziti, instead of making one, I make two: one to eat right away and one to freeze later on. Cook once, eat twice. It’s the same amount of work and you will be happy to have a casserole prepared on those busy nights. It’s also great to have a made-ahead dish on hand when you want to bring something to someone who’s sick or having a baby.
Sour Cream – This one changes consistency, so it’s best to bake or cook with when thawed. It probably won’t make the best topping for your tacos, but it would taste delicious in a casserole! Ricotta Cheese – Be mindful that this also changes consistency. However, there are so many ways to use ricotta cheese after it’s thawed! Lasagna roll ups, anyone? Cream Cheese – This is one that can change consistency. But if you thaw it slow and steady in the fridge, you’ll get the best result! Try to plan ahead when you want to use frozen cream cheese. Cheese, Sliced or Shredded – It’s always great to have cheese on hand! While you can freeze a whole block of cheese, we wouldn’t suggest doing that since it’s hard to use once you thaw it. Slice or shred it before you freeze to make it more convenient for meal prep. See additional info on Can You Refreeze Chicken.
Don’t: Thaw on the Counter Thawing food properly is critical to preventing foodborne bacteria from multiplying to dangerous levels, says Hutchings. Don’t plan on thawing any kind of food at room temperature, she advises, even seemingly “safer” options like leftovers or cooked meats. Instead, she offers these four methods: Thaw by cooking This works especially well for small pieces of food, including ground or chopped meat. Thaw in the microwave This is typically the second-fastest way to thaw food (cooking is the fastest). It’s not recommended for large food items, such as whole chickens, but it is ideal for smaller foods or foods that will be added to a larger dish later.