As an FSMS auditor, I have observed quite a number of tricks that chefs put in process to reduce food waste.
To save money, they buy in bulk or freeze the excess edible leftovers. They normally tweak and freeze in steps so that the frozen foods do not lose their flavours or get freeze burn.
But one needs to know how to cool, package and cook to maintain maximum food quality – before freezing. With this in mind, we discover how to freeze the food and not worry about expiry dates and shelf life of food in chiller or fridge.
Best practices for freezing — Tips before putting food in freezer
Avoid putting hot food in freezer: Ice is a good insulator, so in some cases the outside of a food will freeze first and the interior will stay warm for a long period of time, which can allow harmful bacteria to grow. To avoid this, make sure food is completely cooled before popping it into the freezer. First, cool it to room temperature on the counter. Then let it reach the fridge temperature in the refrigerator before freezing.
Don’t forget to label: The rule is to label everything with the name of the dish and the date you’re freezing it. This might seem a botheration, but it will make sense in six months, when the dish you’ve pulled out of the freezer resembles nothing you’ve cooked recently.
Vacuum-seal food if you can: Since air exposure is the enemy of frozen food, vacuum-sealed packaging is the industry standard. The catch is, it requires an investment in an additional countertop appliance. Plus, you won’t be able to vacuum-seal large meals. If one is not vacuum sealing, just be sure to select the right reusable or disposable container. One of the best options is zip-top plastic bags. Be sure to use freezer-specific bags, which are more durable than regular ones.
Choose the right containers: If you are using rigid containers opt for those with straight sides as opposed to rounded edges. They’re much easier to stack and remove food from. If you are using glass containers, choose ones with large lids or openings, and don’t pack the food in too tight. Liquid expands in the freezer, so if there’s too much, the glass container might crack. To keep it airtight, use lids with silicone gaskets.
Portion appropriately: While freezing the foodstuff, think about how you want to use it later. The best way is to portion it out in quantities you need. It may be in large portions or in batches. Do it as per your need. Since freezing, thawing and then refreezing food are not ideal, make sure your food is properly portioned before you put it into the freezer.
Wrap food like a present: If a container is without a lid, use a 360-degree wrap (food grade cling wrap). This way, the plastic wrap is adhering to the dish. Pull enough plastic wrap so that if you set the dish on top of the layer of plastic, you’ll have enough on each side to wrap around and overlap in the middle. Then pull more wrap, lay it flat and do the same thing, but with the dish turned 90 degrees. This should create full coverage and a completely airtight seal.
How about freezing meat: Not only can we freeze meat, it’s also one of the easiest foods to pop into your freezer for a rainy day. Meat can be well frozen without major sacrifice in quality of flavour or texture. Freeze it raw or freeze it cooked, and it will hold up in all aspects. Frozen ground meat, bacon and sausages will last three to four months. Frozen steaks and chops of any meat (lamb, goat and pork) are good for six to eight months. And frozen chicken parts will last nine months, while a whole chicken will last a year in the freezer.
What about freezing dairy: Everyone knows there’s at least one dairy product that tastes perfect when frozen — ice cream. But one can store hard cheese and butter in the freezer too. Cheese like Cheddar, Gruyere and Parmigianino can be wrapped very tightly in plastic wrap to protect it from oxygen, as cheese is particularly susceptible to freezer burn. But it has to be used within six months.
Wrap butter tightly – It absorbs odours and flavours that may affect the taste once thawed. It’s to be used within four months or when it nears expiry date. It is a big no to liquid dairy like milk, cream and buttermilk, as it will lose its viscosity and creamy texture if frozen and defrosted. The same goes for creamy soft cheeses like cottage cheese, cream cheese and ricotta, as well as sour cream and creamy sauces, which will separate or change texture while thawing.
Freezing fruits and vegetables: Freezing raw produce, the water in the cell walls turns to ice, making them mushy or droopy when thawed. Leafy greens like cabbage and lettuce will wilt and become limp, while water-rich veggies like celery, cucumbers and radishes will become waterlogged and develop an unpleasant flavour. These can be frozen, whole or chopped, if one plans to use them in recipes which do not need them in their crisp, raw state – may be purees, sautés and casseroles. Cooked produce, on the other hand, freezes beautifully, since the cell walls are already soft, as does blanched produce.
Freezing bread and grains: Not only can one freeze bread and grains, but also many grain and nut-based products which are actually kept better in the freezer. It protects them against rancidity; highly-processed grains are more fragile, and keeping them in the freezer ensures a longer life. So are breads after baking along with pie crusts, biscuits. Frozen baked goods, such as muffins, scones, biscuits and cakes, should be eaten within two months. Raw dough and pie crust can stay in the freezer for much longer, up to nine months.
Freezing eggs: Never freeze eggs in the shells, they will crack. One can freeze raw eggs out of the shell by putting them into a muffin pan or ice tray. These eggs will last a little longer.
Freezing fish and seafood: Frozen safely, raw lean fish such as bass, cod, tuna and tilapia will be good for six to eight months, raw shrimp will last four to six months and fatty fish like anchovies and sardines for three months. Though cooked fish has a slightly shorter freezer lifespan, cooked shellfish will freeze well for three months and lean fish for four months and cooked fatty fish should be eaten in six weeks.
Freezing prepared foods: It can drastically cut down on prep time on busy evenings as it ensures a hearty homemade meal on the table. But the food has to completely cool before being packaged and frozen. Dairy-based soups, bread puddings, strata and quiche are best eaten within three months. Meat-based soup, broth and pasta bakes are best within four to six months. For vegetable-based soup, it’s nine months. Avoid putting salads and sauces made with mayonnaise or vinaigrette that breaks and changes texture when frozen.
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