Seems like a majority of us are faced with the same gastronomic challenge these days, tighter cash flow and the desire to eat better, while shopping more efficiently.
Enter, stage right….. your kitchen freezer. Freezing enables the home chef to extend the life of foods, save money by preparing in bulk, and save time by storing prepared ingredients for future meals.
The idea for this post came to me after reading an article from Mark Bittman, New York Times columnist and author of Food Matters. It struck me that freezing might help me on my money saving quest. So here are a few quick tips that I found to be most helpful:
Vegetables
Blanched vegetables like broccoli and spinach in boiling water. Then freeze in plastic bags. Blanching stops enzyme reactions and preserves favor, color and texture.
Beans
Cover cooked beans or grains with a layer of water or oil to make an airtight seal. Make sure the container lid is tight or moisture will move into the cold dry air, creating freezer burn.
Nuts
Most nuts, including walnuts and almonds contain unsaturated oils that can go rancid after a few weeks. Freezer bags make a safe home for up to six months.
Bread
Freeze whole rather than sliced reducing the exposed surface area will prevent the bread from drying out. Best used within one month.
Fruit Puree
Turn fruits that are about to go bad into applesauce-like purees, then freeze in a zippered bags. Thaw and mix into smoothies, or stir into oatmeal for a sweet nutrient boost.
Tofu
Frozen tofu becomes chewy and spongy, making it ideal for stir fries because it soaks up the sauces. Drain, slice and wrap in plastic, or simply stick the whole container straight into the freezer.
Soup
Divide soup into single serve containers. Before you snap on the lids, place a sheet of plastic wrap directly on top of the liquid, so it tightly clings to the surface. This will keep the soup airtight and frost-free. Cool down in the fridge first to prevent ice crystals.
Rice
Storing pantry basic like rice in your icebox could save you money. That’s because freezers work more efficiently when they’re full–solids stay cold longer than gases.
Meat/Fish
To avoid freezer burn, vacuum-seal your food-filled freezer bag by placing it in a large pot of water, submerge all but the top of the bag, squeeze out the air, and close the bag. The water acts as a natural vacuum, forcing the air out of the top.
Leftovers
A few general rules of thumb for last night’s dinner. Soups and casseroles are best within two months; fish and chicken last about three months; fruits and vegetables last up to one year.
But wait! There is more….
10 more foods that freeze surprisingly well—who knew?
avocado puree (for sauces)
whole lemons
egg whites/yolks (break eggs and freeze whites and yolks seperately)
leftovers that you’ve already frozen and thawed)
pancakes
berries
plain cooked pasta
butter
pesto (stored with a layer of oil on top)
And last, BUT certainly not LEAST. Bacon. That’s right Bacon. Hmmm.
