What if we told you of a magical machine that puts the freshest-tasting, most nutritious food at your fingertips 24/7, something that helps you get a meal on the table quickly, even if you haven’t been to a grocery in weeks?
There is such a device, found in just about every kitchen. It’s called your freezer.
Frozen Is the New Fresh
First, let’s dispense with the idea that fresh fruits, vegetables and proteins like seafood are “better” than frozen.
In fact, fresh vegetables often are picked before they are ripe because they must travel long distances to your grocery store, where they likely sit on shelves for at least a few days more. Compare that to frozen fruits and veggies, picked at peak flavor and flash-frozen, a process that can start at the farm, locking in vitamins and freshness.
It’s also not true that fruits and veggies lose nutritional value during freezing. (Some are improved — more on that later.) Nowadays seafood can be frozen before it leaves the ship that hooked it, making it the freshest possible choice.
Of course, there are times you might want to freeze for yourself — say, when berries are in season and you-pick farms open their gates, or when your favorite protein is on BOGO. It’s really up to you — the “best” approach is what works for your family and saves you time and money.
Flavor, Taste — and Safety
Successful freezing means learning to distinguish between what is safe to eat and what is good to eat. Many things can be safely eaten long past their optimum enjoyment, but if you’re going to spend the time cooking, prepping, labeling and organizing foods for your freezer, it’s worth paying attention to best practices and dates.
Don’t stuff your freezer so full that you no longer know what’s in there — keeping a list or organizing by dates will help you figure out which frozen foods save you time and money. Treat the “best by” date as a “freeze by” so you preserve flavor. Use a sheet pan and spread pieces to freeze individually, not in clumps, then move to a container.
Proper packaging helps maintain quality and prevent freezer burn. (Be sure your freezer is set at 0 degrees Fahrenheit.) Plastic wrap alone won’t do it; aluminum foil, freezer paper and freezer bags, in combination, are best. When packaging, press out as much air as possible, and wrap tightly. Frozen fish and chicken breasts often come vacuum-sealed — open the packaging for defrosting, to prevent bacteria from forming, or cook straight from frozen. (Pro tip: If you’re freezing your own protein, season and marinate it first in the fridge, as it won’t soak up flavors as well after defrosting.)
Cool hot items completely in the fridge in shallow containers, then freeze. If you stick something hot in your freezer, you’ve effectively raised the temperature of everything, subjecting other foods to a myriad of bacteria. Don’t store anything uncooked that might drip (like raw chicken) above things that go straight into your mouth, like berries or ice cream.
And the most important safety tip of all: When in doubt, throw it out.
What Freezes Well?
The list of things easy to freeze is long: no-bake treats like pumpkin-flavored energy balls, cooked meatballs, leftover broth, and almost any vegetables. Cooked chicken freezes better than raw and is good up to four months. A casserole or stew — anything where liquid covers the protein — will keep even longer, up to six months. Sausages and hot dogs — frequent BOGO items — freeze well and are best used within one to two months.
Sourdough, whole grain and artisanal specialty breads freeze beautifully. Slice breads before freezing; when you’re ready to eat, sprinkle a few drops of water on a slice and lightly microwave, then warm in the toaster — it will reactivate as though fresh. Pastries also freeze well if wrapped in aluminum foil and encased in a freezer bag.
One great way to use your freezer is for items you seldom use but want to keep on hand. Take ginger, for example. Peel fresh ginger then dice or grate and freeze in ice cube trays. The ginger “cubes” will thaw quickly whenever you need for a recipe or tea.
Less good are fragile or delicate things like fresh herbs or leafy greens. Some seasonings like garlic and onion can lose flavor. Deli meats also tend to lose flavor and texture, and are prone to bacteria that can survive cold temperatures.
Do I Have to Defrost?
Many proteins frozen raw can go straight from freezer to oven or grill. But be aware your cook time will be as much as one and a half times longer. Remember also that the grill cooks less evenly. As long as you make sure things reach recommended internal temperatures, you’re good. An example: Commercially frozen hamburger patties that are uniform in size? No prob. Patties you have formed yourself? If they’re lumpy, use a thermometer to be sure they’re fully cooked.
About Those Nutrients …
Freezing doesn’t destroy nutrients; it can slow down the enzymatic activity that's responsible for color changes during ripening. Already-frozen fruits and vegetables can actually have higher nutrient content than so-called fresh because they are harvested and frozen on site, in their prime, and don’t degrade during transport or at the grocery store.
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