Looking for advice on how best to freeze meals? Check this out, plus there are some great recipes for dishes that are suitable to freeze.
- Make sure your freezer is running at -18°C.
- Only freeze really fresh food.
- Ensure cooked food is cold before being frozen – if it’s warm it’ll raise the freezer temperature.
- Wrap food well in cling film, then foil, or place in freezerproof containers to avoid flavours tainting other food. This also avoids freezer-burn, which is an icy layer on food that can dry it out and damage the flavour.
- If freezing large quantities of food, put the freezer on the fast-freeze setting.
- Freezing intensifies the flavour of a dish, so under-season and adjust once thawed and reheated.
- Liquids such as soup and stock will expand in the freezer, so don’t overfill containers.
- Food that is not wrapped well will get ‘freezer burn’, as direct contact with cold air dries it out
- Freeze in small batches – the quicker food freezes, the fresher it tastes when defrosted. Use your freezer’s fast-freeze compartment, if you have one.
- Steaks, chops and fish fillets freeze better when packed separately. Wrap tightly and label.
- Chop onions and freeze them in bags for busy times – much cheaper than buying bags of pre-chopped onions from the supermarket.
- Freeze liquids in bags, within a container, then remove the outer container once frozen.
- Freeze fruit such as mango chunks, raspberries and blueberries. Liquidise straight from the freezer to make an instant cold smoothie.
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