Freezer facts for super keen freezing machines
Here is some useful information to help you become an expert in freezing...
- Slightly undercook foods if you’re planning to freeze them to allow for cooking during reheating, and add seasoning after thawing.
- Freezer burn is caused by water molecules leaving the food, and can be driven by temperature fluctuations during storage. It typically appears as greyish-brown, dried out patches on the surfaces of frozen / thawed food. It is not a food safety risk, and affected areas can be trimmed before use.
- The best ways to minimise freezer burn are to avoid temperature fluctuations within your freezer ( e.g. make sure the door is kept closed and freezer is well loaded) and to ensure products are wrapped well, in air-tight packaging.
- Pureeing (e.g. tomatoes, apples etc.) has the benefit that the product can be stored in a smaller volume (i.e. no air gaps around product) and enables portions to be frozen in air-tight containers or bags.
- Cardboard cartons are not as suitable for freezing as plastic containers as their barrier properties are not as good, but they can be used, just remember not to leave food frozen in cardboard containers for too long
- Dairy and fat based sauces are less suitable than tomato based sauces for freezing as they are emulsions which can separate and appear curdled, however stirring is often a successful way to reconstitute / recombine the ingredients if they do separate
- Minimise rancidity in frozen meat by trimming off all excess fat before freezing and by removing as much air as possible from packs and using air-tight packaging.
- If products are frozen raw in the home, then thawed and cooked, the product can be re-frozen.
- If products are bought frozen, then thawed and cooked, the product can be re-frozen.