Freezing items flat in paper, ziploc bags or on trays to move into containers after frozen is a great space saving way to ensure you get maximum bang for your freezing buck.
It also means that you can stack things more easily and thaw them more quickly.
Try mixing up bolognaise or sauces then freezing flat in a large bag. Use a chop stick to score marks in the bag when semi frozen and break off what you need. No waste. No fuss!
Use ice cube trays to freeze anything you would use for a punchy bit of flavour.
Things like -
- Citrus juices
- Herbs (fresh - in olive oil)
- Spice Mixes (in oil or vinegar depending on your cooking)
Things like sauces, stock and the like can be frozen into muffin trays.
Silicone is best for freezing as its relatively inert (note! Relatively!) and easiest to maneuver items out of when frozen.
This is a great way to ensure maximum flavour in your cooking without having to keep buying fresh herbs or mixing up a whole batch of stock for 2 tablespoons.
It also means you cut back on chemical laden stock powders and such. Great for anyone with sensitive kiddies or tummies!
Instead of freezing an entire chicken breast or steak, cut it into strips before freezing.
Lay the strips onto a baking tray with parchment or greaseproof paper and freeze flat. Once frozen place into labelled containers and voila! Mix with some frozen chopped vegetables and a flavour cube and its a meal in an instant!
Freeze as is. Allow to thaw fully before using. Hard cheese may be more crumbly and low fat / cottage cheese will need water strained before using.
Freeze as is. Use within 3 months. Thaw completely before use.
Freeze as is or in portions as needed. Thaw completely before use. Whisk to fluff up again after thawing. It will be a bit more grainy than usual.
Freeze as is. Thaw completely and shake well before using.
Freeze as is. Thaw completely before using for sandwiches or allow to defrost in lunch boxes to keep lunch cool. Toast straight from the freezer.
Roasted potatoes can be simply frozen and then drizzled with oil and heated in a hot oven, straight from the freezer.
Gratin (hash browns etc) and mash should be thawed before reheating over steam or in an oven for a crisper result.
Simply peel and freeze on a flat tray to start with. Then transfer to containers. You can freeze whole or in sections. Great for smoothies, cakes and baking.
Crack eggs and whisk lightly with a little salt. Freeze in muffin trays and use as needed after thawing.
Simply store in jars or bags as is for up to 6 months.
Leftover wine can be frozen and use for cooking. It can be consumed as normal though there may be crystals that appear in the glass - which is the potassium tartrate that occurs from freezing.
Be careful if freezing in glass - allow room for expansion.
All these items can be frozen successfully if you follow our quick tips. Be sure to always allow dairy to fully defrost before using.
So there you have it!
A bunch of quick and clever ways to put that freezer to better use - saving YOU time, money, hassle and wasted food.
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