Sunday, November 20, 2005

FREEZING TIPS

FREEZING TIPS
Adapted from an article by Leslie Neilson, San Francisco Chronicle


Proper wrapping is one key to freezing food successfully.
Here are some helpful tips on freezing and defrosting foods:

Use airtight rigid containers, plastic freezer bags or freezer wraps,
such as heavy-duty foil or freezer paper. Remember to ``burp'' all
lids and tightly seal, removing all air from bags.

The colder the food is to start, the faster it will freeze and the
better it will maintain its original quality.

Follow the ``first in, first out'' policy. Use a permanent marker to
write the date on the food when you freeze it. Place the new food
under food already in the freezer and use the older foods first.

PREPARED FOODS

Lasagna, casseroles, soups and stews can be easily frozen and stored
for several weeks to months in airtight containers. Remove the food
from the oven or stove and allow it to cool completely.

Casseroles: If the food is in a casserole dish or if the amount is
small, allow it to cool at room temperature for 30 to 45 minutes
before freezing. Otherwise, cool the food in the refrigerator.

Soups and stews: Ideally, freeze soup bases (the soup before the
addition of all the liquid) rather than finished soups. Chill the
soup base or finished soup in small portions in airtight containers
for up to six months.

Finished cream soups, chowders or bisques cannot be frozen, but the
bases of these soups, before milk or cream is added, can be frozen.
Add milk or cream when reheating the soup. (Reheat gently over low
heat to avoid curdling.)

Soups with a potato base often become grainy after defrosting. For
best results, make the soup base and add the potato puree when
reheating the soup.

Soups with beans, such as pinto or navy, freeze well for three to six
months.

For best results, freeze the meat and vegetables from stews
separately in airtight containers. Combine them when reheating,
adding liquid as needed.

Cool soups and stews quickly by transferring them to tall-sided
containers and placing the containers into an ice bath in the sink.

Once cooked foods are cool, transfer soups and stews to a rigid
airtight container and freeze; place plastic or freezer wrap onto
casserole or lasagna, followed by heavy-duty foil. (This prevents
foil from sticking to food when it's defrosted.

Leftover rice freezes well in an airtight container for up to one
year. Frozen rice may be reheated without defrosting.

Baked potatoes freeze well. Once cool, wrap tightly in plastic wrap
and heavy-duty foil. Fried potatoes and potato gratins may be frozen
for up to three months.

Allow one to three days to completely defrost frozen foods in the
refrigerator. To refresh defrosted prepared foods, add fresh herbs,
grated cheese or bread crumbs to a dish before reheating it.

UNPREPARED FOODS

Unprepared foods that may be frozen include:

Poultry: Remove chicken from its market wrapping. Rinse the bird and
dry it well. Truss the chicken, if desired. Double-wrap the bird with
plastic wrap, then heavy-duty foil or freezer bag. Freeze for three
to six months.

Meat: Remove meat from its market wrapping. Pat dry with a paper
towel. Wrap meat in airtight freezer wrap and/or freezer bags in
recipe-size portions to allow for even-freezing. Wrap each piece
individually to prevent pieces from sticking to one another.

Seafood: Whole, cleaned and dressed fish may be frozen in a freezer
bag with enough water to completely surround the fish. Carefully
remove all the air from the bag, seal tightly and freeze. Shellfish
should be placed in an airtight freezer bag before freezing.

Fruits and vegetables: Most fruit turns mushy in the freezer;
however, blueberries, raspberries and cranberries freeze well. Spread
berries in one layer on a baking sheet and freeze for 15 to 30
minutes. Transfer to an airtight freezer bag and return to the
freezer.

Vegetables should be perfectly ripe for optimum freezing. Blanch
vegetables prior to freezing to set their color and retain their
texture.

There are two methods for blanching vegetables:

Steam blanching: Trim the vegetables, removing any excess leaves or
unwanted pieces. Use a bamboo steamer over a pot of boiling water or
a steaming basket and pot. Blanch vegetables and plunge immediately
into an ice bath. Once cool, remove vegetables and spread onto paper
towels to dry.

Water blanching: Prepare the vegetables as described above. Boil a
gallon of unsalted water for every pound of vegetables. Immerse the
vegetables in the water using a mesh basket or blanching basket.
Plunge vegetables into an ice bath to cool. Remove vegetables and
spread onto paper towels to dry.

Portion the vegetables into airtight plastic freezer bags, remove all
air and freeze.

Dairy: Semi-firm to firm cheeses generally freeze well (cheddar,
Swiss, provolone, mozzarella, Parmesan). Cut the cheese into small
portions and wrap it very tightly before placing it in the freezer.

Unsalted butter may be frozen for nine to 12 months; margarine for
five months.

Milk, cream and eggs do not freeze well.

Fresh herbs: There is some debate as to whether herbs should be
blanched before freezing. If blanching, use hearty herbs that are
still on the stalk for best results.

Wash delicate herbs such as basil, dill, chives and tarragon. Pat
them dry on paper towels and freeze in small portions in airtight
freezer bags.

Frozen herbs will darken and become limp when thawed, so add them
directly to food you are cooking.

Thaw all unprepared foods in the refrigerator. If necessary, run
frozen food under cold water or use a microwave oven.

Cold water: Keep the frozen food wrapped and place it either in the
sink or in a deep container. Allow cold water to run over the product
until thawed. Defrosting time will vary.

Microwave oven: Do not defrost any foil-wrapped food in the
microwave. For foods wrapped in plastic wrap, follow microwave
manufacturer's instructions for defrosting.

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