The freezing process is one of the best ways to keep food fresh for a long time. But I’ll probably be the first today to admit that I don’t use the freezer compartment in my refrigerator efficiently enough! If you open it at my house, you will see a mess of various bags, boxes and containers.
As a result of this chaotic storage, I’m sure I don’t even know half of what is actually stored there. But I also know that I am not alone in this! So today I want to talk to you about the proper use of the freezer so that we can all correct our mistakes.
So, without further ado, here are 5 of the most common mistakes we make in the freezer and how to fix them!
- If you store many different foods in the freezer at the same time, it is very important that the temperature inside is kept as low as possible (eg -20 ℃). If you also have ice cream that suddenly becomes hard after setting the correct temperature, put it in a bag with a zipper. So it will be softer.
- To prevent the so-called “freeze burn”, it is important to protect the food from the ingress of air. Therefore, before sending food to the freezer, make sure that the bag, aluminum foil or plastic wrap is tight against the food. If you are using a sturdy container for freezing, fill it almost to the top. But remember to leave enough space for the food to expand slightly after freezing.
- Don’t freeze everything together! When you put all the burger patties, dumplings or berries in a bag right away and send them to the freezer, chances are you will end up with one block of frozen dumplings or patties that cannot be separated from each other as you would like. Therefore, first freeze these foods separately on the board, and then transfer the frozen foods to a special zippered bag. This method will protect your food from sticking together, which means you don’t have to defrost an entire bag to grab several pieces.
- While freezing food preserves food, this process cannot restore its freshness. For example, if the bun you are going to freeze is no longer quite fresh, it will never taste the same as the bun frozen on baking day. Be realistic about food quality and don’t waste space in your freezer with things you don’t want to eat.
- Finally, if you defrost meat, poultry and seafood on the counter at room temperature, you run the risk of multiplying bacteria before the food is completely thawed. Instead, plan ahead what you will cook and transfer the meat items from the freezer to the refrigerator the day before cooking. This will allow them to defrost slowly and safely!
I hope my advice today will inspire you to revise and tidy up your freezer. Organized storage of products will help you always remember what you have and not spend extra money in the store to buy duplicate products.