Tuesday, October 4, 2011

What I (now) know about freezing food

My guy and I took a "Freezer Cooking" class last night at a local high school. We were on Team Taquitos but that didn't keep us from enjoying everyone else's food as well!

I keep saying I want to do  more bulk cooking but never get around to it. Part of it is because my freezer looks like this:

French Toast on ice, top left. Storage levels critical
Part of it is that I've never done it and was intimidated.

So here is what I learned:

Fat = Soggy
When freezing meat, turkey is the best reheater. When using other meats or freezing fried food drain the fat by laying it on a paper towel for a few minutes.

Freeze fast
Food becomes soggier the longer it sits out so don't let stuff cool. Supposedly the other stuff in the freezer is so frozen that your new addition won't thaw it.

Freezer Burn isn't instant
Freeze your food uncovered until its solid, then package in air tight containers. Laying food on a cookie sheet is the best way to do this.

Once Frozen, Package
You have up to two days to get back to your uncovered, frozen food to package it up before it starts losing flavor and developing unattractive icicles.

I am really excited to start some freezer meals ... after I get through some of those frozen waffles.