As I write this, it is only the middle of September. Blink your eyes, though, and the holidays will be right around the corner. Have you ever thought about utilizing your freezer, if you have space, to make the holidays less stressful? That is the subject of this and subsequent Cooking Tips. I will first address general advice about freezing food. This will be followed with more specific advice on freezing some of those items that are going to be on our holiday table.
The first step in this strategy is to know how to safely freeze food as well as what you can freeze.
Freezer Advice
- Freezer space is often limited. Therefore, the more items you can freeze in a bag that can lie flat, the more you will be able to stash in your freezer.
- Opt for bags designed for freezing as they protect the food better.
- No matter what freezer container you use, it should be as airtight as possible. Another advantage of bags is that getting all the air out of them is easier. The air causes freezer burn, which leads to moisture loss, thus harming flavor and texture.
- Portion the food in quantities that you will need. That may be in individual portions or the size you want to thaw for your family’s dinner.
- Label the containers with the identity of the contents, the date and any specific reheating instructions you might need.
- For the best quality, the food should be frozen as quickly as possible. This prevents large ice crystals from forming, which can seriously damage the quality of the food when thawed. The FDA recommends not to stack packages to be frozen but to spread them out in a single layer. Once frozen, stack them to maximize the freezer space.
How to thaw – there are four basic methods.
- Thaw overnight in the refrigerator. This method takes the most time but gives you the best results. A rule of thumb is to allow one day of thawing time for every 5 pounds of weight.
- Thaw by cooking. This works well for small pieces of food, including ground or chopped meat. Be aware that the cooking process will take longer to cook.
- Thaw in the microwave. This is not a great method for large food items, such as whole chickens. It does work well for smaller items. One risk of this method is that you can accidentally cook, not just thaw, the food item.
- Thaw in Cold Water. This method takes about 20 to 30 minutes per pound of food. You must use waterproof packaging such as an airtight bag and change the water every 30 minutes.
- Prevent pathogen growth. Freezing food does not kill pathogens; it just inactivates them. As the food thaws and warms, the pathogens can start multiplying. This is the reason you are cautioned against thawing food at room temperature.
Refreezing food
One question that frequently arises is whether you can refreeze food after it has been thawed. According to the FDA, you may refreeze previously cooked foods that have been thawed in the refrigerator, but you should do it within 3-4 days. Although it is generally safe, refreezing can lead to deteriorated quality due to moisture loss during thawing. For food safety, do not refreeze any foods left outside the refrigerator longer than 2 hours or 1 hour in temperatures above 90 °F.
Freezer storage time
Freezing will keep food safe almost indefinitely, although there are recommended storage times for the best quality. Here is a chart from the FDA for reference.
| Item | Months |
| Bacon and Sausage | 1 to 2 |
| Casseroles | 2 to 3 |
| Egg whites or egg substitutes | 12 |
| Frozen Dinners and Entrees | 3 to 4 |
| Gravy, meat or poultry | 2 to 3 |
| Ham, Hotdogs and Lunchmeats | 1 to 2 |
| Meat, uncooked roasts | 4 to 12 |
| Meat, uncooked steaks or chops | 4 to 12 |
| Meat, uncooked ground | 3 to 4 |
| Meat, cooked | 2 to 3 |
| Poultry, uncooked whole | 12 |
| Poultry, uncooked parts | 9 |
| Poultry, uncooked giblets | 3 to 4 |
| Poultry, cooked | 4 |
| Soups and Stews | 2 to 3 |
| Wild game, uncooked | 8 to 12 |
The FDA also recommends smelling the food after thawing and discarding any food that smells off. If only the appearance is affected, consider using the item in soups or stews.
What foods can you freeze?
The FDA tells us that we can safely freeze any food except for whole eggs or canned foods. However, just because you can doesn’t mean you should. Certain foods do not freeze well in terms of palatability. One source had an excellent idea. Walk down the frozen food aisle to see what foods are there. That will give you a great starting point on what will do well frozen.
Rather than list foods that do well in the freezer, it might be better to talk about those that don’t.
- Cream-based sauces – these tend to break and become grainy when they thaw.
- Mayonnaise and mayo-based foods – mayonnaise is an emulsion that will separate when frozen.
- Hard-boiled eggs – freezing leads to tough egg whites that become watery when thawed.
- Salads and slaws – produce with a high water content (lettuces, cucumbers, oranges, etc.) becomes mushy when thawed.
- Custardy desserts – although these can be frozen, they become grainy and watery upon thawing.
- Dairy products – dairy-based foods like yogurts and soft cheeses can have an unpleasant texture after freezing.
So, how does this help you with your holiday planning? Start by asking yourself what you usually serve for the holidays. Those items that will freeze should be made ahead to save you time later. Here are some ideas.
Pies
You may not have space to freeze whole pies but you can make and freeze the pie dough. Or, instead of making a regular-sized pie, how about making mini pies or tarts and freezing them? More on freezing pies in the next Cooking Tip.
Bread
Many types of bread and rolls freeze very well. Or, you can freeze the unbaked dough balls and bake them when you need them. Stay tuned for a Cooking Tip just on this topic.
Cakes
You may not want to freeze an entire cake but how about making “cake rolls” such as a pumpkin roll and freezing it. That takes up less space and they do beautifully in the freezer.
Meals
Think about meals to serve your family when you are too busy to cook. Your freezer will look different than mine, but I always have containers of chili and/or soups and cornbread to take out for a quick meal. I also have packages of sausage and peppers, but you could have lasagna or similar dishes. I usually have pizza dough stored away. I try to use up the last of the summer produce by turning it into something that will make my life easier in the coming weeks. If you have basil, make some pesto, freeze in ice cube trays and then put in a freezer bag for a touch of summer during the cold winter. Excess tomatoes can easily be turned into tomato sauce for later use in pasta or on pizza.
Spending a little time thinking about what you can make ahead and freeze is one way to make the holidays more enjoyable.
Culinary Journeys, LLC 