Can I Freeze It?: How to Use the Most Versatile Appliance in Your Kitchen

perfect freezing every time

how freezing works

Freezing preserves food by slowing down the growth of the microorganisms that cause decay. It does not kill microorganisms; but to grow they require water, and if the water within the cells of the food has been turned into ice, that means it is unavailable for bacterial growth and chemical reactions.

In order to achieve proper freezing and prevention of decay, a constant temperature of 0°F/-18°C or less is required. Some freezers cannot achieve or are not kept at that temperature. If the temperature in the freezer fluctuates, the length of time foods can be kept is reduced considerably. In order to help maintain the lowest possible temperature, keep freezer doors closed as much as possible, add small quantities of unfrozen food at a time, and make sure that all prepared food has cooled to room temperature before it is placed in the freezer.

The faster food is frozen, the better, as fast freezing creates smaller ice crystals. Food that is frozen slowly develops large ice crystals that can pierce the cell walls, possibly causing a compromise in the flavor and texture of many foods.

Always place unfrozen food in the coldest part of the freezer until solid, then organize the freezer as appropriate, with foods that are to be stored the longest kept in the coldest parts at the back, and foods that will be used quickly kept close to the front or on top.

Many freezers have a fast-freeze switch, which lowers the temperature to enable food to be frozen more quickly. Once the food is solid, turn off the fast-freeze switch. Other models have a thermostat dial so you can turn the dial to its lowest temperature setting while the food is freezing and then once the food is frozen solid, return the dial to the original setting. Don’t forget to do so, as these dials may also control the temperature within the refrigerator.

Last, a word on what happens when freezing goes wrong. The telltale sign of freezer burn is a frosty, gray appearance on the surface of the food; freezer burn can cause the prepared food to taste spoiled and tough. This happens when air dries out the surface of the food as it is in the freezer. It can easily be prevented by wrapping the foods tightly with the correct materials.

freezing tips and techniques

When freezing food, make sure you leave plenty of clear space around each container or package you are freezing to allow the air to flow around the unfrozen food and freeze the food quickly and evenly. After the packages are frozen, stack them more efficiently.

Foods frozen in smaller quantities will freeze faster than foods frozen in larger quantities, helping to prevent a buildup of large ice crystals.

Use shallow containers with a wide surface area relative to depth. This will enable food to freeze quickly all the way through. If using plastic freezer bags for meats, vegetables, sauces, or soups, seal them well, then place them flat on a chilled baking sheet until frozen solid. Again, a wide surface area will aid in the formation of tiny ice crystals and will also make for faster thawing.

It is important to cool food completely to room temperature before freezing. Placing hot foods in the freezer will raise its temperature, slowing down the freezing time and possibly thawing other foods, and the centers of the foods may not freeze quickly enough to prevent spoilage.

To make sure that foods such as uncooked meatballs, ground meat patties, dumplings, ravioli, cookies, profiteroles, meringues, and individual cakes retain their shapes and remain separate upon freezing, use the open-freeze or dry-freeze method to freeze food quickly on all sides. Place a baking sheet lined with parchment paper or plastic wrap in the freezer and chill for 10 to 20 minutes. Place the food in a single layer on the lined baking sheet, leaving about 1 inch between the pieces, and freeze for about 1 hour or until solid. Then pack in plastic freezer bags, vacuum-sealed bags, or airtight freezer-safe plastic containers and return to the freezer. Be sure to mark the packages or containers with their contents and the date.

containers

Choose packaging materials that will protect the food’s flavor, color, moisture content, and nutritional value from the dry climate of the freezer. Containers should:

Not become brittle and crack at low temperatures. Look for the freezer symbol, often a snowflake, to indicate that it is freezer safe.

Be durable, leakproof, and easy to seal and mark.

Be oil, grease, and water resistant (no uncoated paper containers).

Protect against absorption of outside flavors and odors.

Glass and Ceramic: If using glass containers, choose dual-purpose types that are designed for freezing and also are heatproof. Pyrex and Simax are brands made from boro silicate glass, which cannot go from freezer to hot oven immediately—the dish must stand at room temperature for at least 30 minutes, as the sudden heat change may cause it to break. Dishes with tempered glass such as Anchor Hocking and Duralex must be completely thawed before placing in a hot oven. If you’re using glass jars to freeze sauces, soups, or stocks, be sure to leave at least a ¾-to 1-inch space at the top, as the water in the recipe will expand and may cause the glass to break if filled too high.

There are also many brands of freezer-to-oven-to-table ceramic dishes, such as CorningWare. These are especially good for baked pastas and casseroles, as they can be placed in the oven straight from the freezer, and then brought to the table. Be sure they are suitable for freezer use.

Plastic: Make sure the containers close tightly and securely and are made of plastic that will not become brittle at a low temperature; look for the snowflake symbol on brands such as Sistema, Klip It, or Lock & Lock. All three have a clipping system for closing the top. Plastic containers are good for foods that have been frozen with the open-freeze or dry-freeze method, as they protect more fragile items, such as meringues, profiteroles, and pastries, from being damaged or crumbled by other bags and containers of food. They also allow you to take out and use as much food as required, resealing the remainder in the plastic container for another day.

Plastic Freezer Bags: Be sure to use only plastic bags that are labeled for freezer use. Once the bag is filled, try to squeeze out as much air as possible in order to prevent ice crystals from forming around the food in the bag. Once the air is squeezed out, tightly close the bag, either by sealing with the attached zipper lock, or by twisting the top of the bag and fastening tightly with a freezer clip or plastic-coated wire twist-tie. Bags are best used for small to medium quantities; it’s faster to thaw two smaller bags than it is one large one. When using freezer bags, ideally freeze flat until solid, then store upright or stack with other frozen foods. Food that is frozen flat will thaw much more quickly than food that is frozen in one big lump.

Vacuum-Sealed Bags: These excellent bags work by sucking the air out of the filled bag and heat sealing it at the same time, thus completely eliminating the possibility of freezer burn and flavor deterioration. While this method is optimal, you will have to buy the vacuum-sealing machine and the special bags. Items such as burgers, meatballs, and fishcakes must be frozen solid first (by the open-freeze or dry-freeze method) or they will become misshapen when the bag is sealed. Meat stews need to be completely cold with their juices well jelled together; otherwise the moisture will be drawn out and clog the machine, as well as prevent a successful seal to the bag. The vacuum seal is also good for sealing cuts of raw meat, chicken, and fish. The drawback to this system is that once the bag is opened, you either must thaw all the food inside or reseal the portion you are not using immediately.

Plastic Wraps and Aluminum Foil: Good materials for wrapping meats and other large or irregularly shaped foods include freezer-coated paper, plastic wrap, and heavy-duty aluminum foil. You’ll notice that freezer paper is shiny on one side; place food directly on the shiny side. Waxed paper can be used to keep food separate in freezer-safe containers. Freezer-safe plastic wrap allows for a super-tight wrap. For extra safekeeping, after being wrapped in plastic freezer wrap, food should then additionally be wrapped in either heavy-duty foil or placed in a plastic freezer bag. Do not use regular plastic wrap, which is porous and can lose its clinging qualities under sustained cold temperatures, possibly allowing foreign odors to penetrate the food. Also refrain from using regular-weight foil, as it becomes brittle at low temperatures. Avoid parchment and greaseproof paper, which becomes soggy on freezing.

organizing the freezer

Freezers should be kept at 0°F/-18°C. If your freezer or fridge-freezer does not show the exact temperature digitally, consider keeping a refrigerator/freezer thermometer in the freezer. If the temperature rises above 0°F/-18°C, turn down the dial in the refrigerator/freezer to lower the temperature.

Look for stars on the freezer compartments. The stars indicate the temperature of the compartment and how long food may safely be stored there.

One star (21°F/-6°C) is fine for making ice cubes and is sufficiently cold to keep food for three or four days.

Two stars (10°F/-12°C) stores food for fifteen to twenty days.

Three stars (0°F/-18°C) will keep food safe for up to three months.

Four stars (below 0°F/-18°C) means that the compartment provides the ideal conditions for freezing fresh and precooked foods.

Once food is placed in appropriate freezer storage containers, try to avoid throwing it in the freezer at random. It is well worth making the time to package, date, and label food and to place it so that you can see right through to the back or bottom of the freezer. If the freezer is deep, keep a list on the door that itemizes the contents. Use a nonmetal rack to create shelves (see photograph on part 1), so that everything is not simply piled up on top of everything else and so that you can access items more easily.

For maximum efficiency, keep your freezer at least 75 percent full; otherwise you’ll lose the cold air each time the freezer is opened.

maintaining the freezer

Although manual-defrosting freezers are rarely manufactured because they are not as energy efficient as frost-free freezers, many people still own them. They should be defrosted at least twice a year or when there is more than ¼ inch of frost inside. Accumulated freezer frost reduces storage space and energy efficiency. Schedule the big clean when the food inventory is low so that the process can be completed as quickly as possible—within, say, a couple of hours.

To clean the freezer, first remove all food and pack it in coolers with ice packs or in cardboard boxes with layers of newspaper to prevent the food from thawing. Put in a cool place. Disconnect the freezer from the electrical supply and place a pan and towels in the bottom of the freezer to catch any water and a bowl near the draining tube just outside the freezer to catch excess water. As models differ from one another, consult the manufacturer’s instructions for thawing. Some recommend placing a bowl or tray of hot water inside the freezer to quicken the process; others may recommend just using a fan. Once the ice starts to loosen, use a wooden or plastic spatula to ease it gently away from the freezing elements. When all the frost has been removed, sponge the interior with a cleaning solution of either 1 to 2 tablespoons baking soda per 1 quart water or 1 cup white vinegar per 1 gallon water. Rinse with clean water and dry with an absorbent cloth. Make sure the freezer is completely cooled down before switching it back on, then close the door and allow it to run for 15 to 20 minutes before returning the food to the freezer.

Frost-free freezers obviously require no defrosting, but they do need to be cleaned out at least twice a year to discard any expired food. To clean the freezer, follow the procedure as above, storing frozen food in coolers or cardboard boxes, wiping the interior clean with a baking soda or vinegar solution, rinsing and toweling dry, and then bring to freezing temperatures before replacing the food.

thawing

Freezing to 0°F/–18°C inactivates but does not destroy the microbes—bacteria, yeasts, and molds—present in food. Once thawed, these microbes can again become