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Your freezer can be a key to speedier
meals if you prepare foods in advance and freeze them for later use.
The following are some pointers for freezer use:
- Wrap foods (such as meats) for the freezer in moisture- and
vapor-resistant wrap that molds easily to the shape of the food, or
in resealable plastic freezer bags, first removing as much air as
possible.
- When freezing soups or stews, fill the plastic containers close
to the top to keep air out, but remember to leave room for the
expansion that occurs as the liquid freezes. A layer of plastic wrap
placed directly on the food surface A help prevent ice crystals from
forming.
- When freezing chops or patties, place a double sheet of wax paper
between each one and they will separate more easily.
- Freeze leftovers in serving-size portions, use the
microwave for quick thawing and heating.
- Keep the freezer temperature at 0°F or lower and check
the temperature periodically with a refrigerator-freezer thermometer.
- Use the microwave oven on the defrost setting to thaw frozen
meats, fish, and poultry quickly, or allow enough time to thaw in the
refrigerator. Never thaw food at room temperature—bacteria can
multiply rapidly and cause spoilage.
- Label all packages with the date and contents.
Here are some more time-saving freezer tips:
- For a good breakfast in a hurry, prepare and freeze muffins,
pancakes, or French toast in advance, then just pop them into the
toaster-oven or microwave on busy mornings.
- Casseroles and stews containing meat, fish, or poultry with
vegetables or pasta freeze well because they are usually coated with
sauce. Avoid freezing mixtures that contain cooked potatoes, as they
tend to lose their shape and texture.
- Cakes, cookies, fruit pies, and cobblers all freeze well, as do
pastry and cookie doughs.
- Keep flour and coffee (beans, ground, instant, or freeze-dried)
in the freezer. They will fresh for months.
- Freeze fresh herbs from your garden or from the supermarket when
in season. Snip off the leaves, rinse well, blot dry with paper
towels, and freeze in plastic freezer bags. When a recipe calls for
fresh herbs, just break off the amount you need, add to your recipe,
and return the rest to the freezer. Don't use frozen herbs as a
garnish, though, since the freezing process will leave them looking
wilted and less attractive.
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