8 Things You Didn’t Know You Could Freeze!
Keeping a good stock of food in your freezer is always a good idea. Buying foods in bulk, especially when they’re on offer, is a great way to save money.
Frozen food can last for quite a long time and it will come in handy if the roads are icy, you get snowed in, or you catch a bug and don’t feel like going to the store for a few days.
When most people think of frozen food they think of microwave meals, vegetables and meat, but they are not the only things that you can freeze. Here is a quick list of tasty and nutritious food that you can keep in your freezer.
Frozen eggs are ideal for use in cooking. Don’t freeze the egg whole, though. Break the eggs into a bowl and whisk them together until the egg whites and yolks have combined, then pour the mixture into an ice-cube tray.
Freeze the eggs, then transfer the cubes into a freezer bag. The frozen eggs can be stored for up to six months. Thaw eggs slowly in the fridge and use them within one day of defrosting.
Do you struggle to use up buttermilk before it goes bad? It is possible to freeze buttermilk. Decant the buttermilk that you want to freeze into some small freezer-safe tubs or containers, leaving a little room for expansion.
Frozen buttermilk will stay good for up to three months. When you want to use it, defrost it slowly in the fridge. Use within two days of defrosting.
Milk will keep for up to one month in the freezer. Frozen milk can sometimes take on a grainy texture after defrosting, so it is not ideal for drinking or using in cereals.
However, freezing milk can be a great time saver. Pour some milk into an ice cube tray and use a “milk cube” to cool your tea or coffee so that it reaches a drinkable temperature more quickly.
Most hard cheeses can be frozen and so can many semi-hard cheeses. Cheddar, mozzarella, parmesan and Swiss cheese are all good candidates for freezing. Wrap the cheese in plastic and then put it in a freezer bag before freezing it. Most cheeses should stay good to eat for about four months after freezing.
Upon defrosting, treat the cheese as if it were fresh; keep it in the fridge and consume within two days. Cheese can become quite crumbly after freezing, so frozen cheese is best used for cooking. Keep a separate stock of fresh cheese for use in salads and sandwiches.
Freeze leftover wine and use it at a later date for cooking risottos and pasta dishes. The best wines for freezing are those that are relatively low in alcohol content.
The more alcohol content a wine has, the lower the freezing temperature. For this reason it is best to save high alcohol content wine for drinking rather than freezing and cooking!
Freeze the wine in ice-cube trays and then put the cubes into a re-sealable bag so that you can easily grab a few cubes at a time when you need them. Defrost the cubes at room temperature. Frozen wine will keep almost indefinitely.
Fresh herbs can easily be stored in the freezer. Whole sprigs should be washed under a running tap, patted dry with a paper towel and then wrapped in plastic before being sealed into a freezer bag.
If you tend to use the same mix of herbs frequently, chop them finely and then transfer the mix into an ice cube tray in small servings.
Top the mix with a little water and freeze the cubes. Herbs can be stored for up to six months in the freezer.
Berries and Apples
If you are lucky enough to live in an area where you can go blackberry picking or gather apples in the autumn, why not save some of your harvest for later in the year. Wash your blackberries and put them in a re-sealable tub.
Apples can be frozen whole, or peeled, cored and sliced before freezing. If you want to use your apples in a pie, you can do some of the preparation work ahead of time and sweeten them with sugar and spices before freezing.
When you are ready to use them, simply drop the frozen and pre-prepared slices into a pie crust and pop it in the oven. Apples and berries will both keep for up to one year in the freezer.
Next time you are baking, make up a bigger-than necessary batch of dough and freeze the extra.
Freeze cookie dough in large cylindrical batches and you can chop slices off and bake them as required. Sourdough can be frozen in small loaf or bun shapes for similar use.
This guest post was contributed by Kit Stone; where hand made kitchens interiors and quality garden furniture are both authentic and affordable.