Top 15 foods for freezing: secrets of English housewives

We explained how to use the capabilities of modern freezers rationally and correctly for longer food storage in the article From eggs to avocados: you can freeze more than you think.

Now OBOZREVATEL, with the help of the English edition of the Daily Mail, will tell you about the peculiarities of freezing some popular products that we use every day.

EGGS

You can freeze eggs, but not in the shell, otherwise, it will crack. Some people freeze broken eggs in silicone muffin tins but be careful, the yolks will become gelatinous in this case. Ideally, you can freeze a whole but beaten egg to make caramel or baked goods. Egg whites also freeze easily, but the yolks need to be stirred thoroughly with a fork to break the shell, and ¼ teaspoon of salt should be added to every 120 g. This will prevent gelation.

MILK AND CREAM

Freeze the milk while it is fresh to ensure it tastes as good when defrosted. Be sure to shake before use to disperse the fat. Also, keep in mind that milk changes color to a clear yellow in the freezer, but quickly turns white after defrosting. Cream spoils in the freezer after a month. Oat, soy, and nut milks do not always have a long shelf life, so you can freeze them in small batches.

CHEESE

Mature, firm cheeses with low moisture content freeze much better. For example, Parmesan is more suitable for freezing than Gran Padano. However, do not freeze cheese in large lumps – the outer edges will dry out and crumble. It is better to cut it into 100 g servings, then wrap it tightly and put it together. Most soft cheeses should not be frozen, as they separate into curds and whey when thawed. Mozzarella is an exception. Feta and halloumi don't need to be frozen – they have a long shelf life. Grated hard cheese freezes well for up to one month.

BREAD

The bread will not spoil if you freeze the part that is not needed at the moment. Wrap it in slices and freeze it in double bags to prevent freezer burn. Whole loaves always dry out when thawed. To make them taste as good as new, cut a slice, moisten with water, and then toast. Baguettes can be refreshed by first rinsing them under a cold tap and then warming them in the oven. Raw dough is also suitable for freezing. Some of the yeast will "die" in the cold, but the bread will rise almost as well as if it were freshly made.

CAKE

Many pastry chefs believe that cakes improve in the freezer as they become softer. You can wrap the cake pieces individually and freeze them on a tray before putting them in the bag.

POTATOES

Raw potatoes are not suitable for freezing because water crystals form inside, which means they will have a terrible spongy texture when thawed. However, mashed potatoes with a pinch of salt, a little butter, or milk (cream) taste great after defrosting. Just always pack mashed potatoes in small portions. You can also make Dauphine potatoes – cut into slices and cook until they have a waxy texture when pierced with a knife. Then quickly cool and freeze. After defrosting, bake until golden brown.

TOMATOES

If the overripe tomatoes begin to soften, chop them, then put them in a skillet with olive oil, a minced clove of garlic, and a pinch of dried oregano. Cook for ten minutes, stirring from time to time, then whisk with a blender. This saturates the sauce with oxygen, making it pale red. Frozen in small batches, it makes an excellent base for pastas, curries, and soups.

FRESH HERBS

Although frozen chopped herbs are sold in supermarkets, any with soft leaves (basil, parsley, tarragon, dill, or mint) lose their flavor and turn into compost when thawed. If you have leftover soft herbs, chop them and mix them with olive oil to make a paste, then freeze them in an ice cube tray. Use for dressings, marinades, soups, and sauces. Herbs can also be preserved by adding them to soft butter.

AVOCADO

Surprisingly, mashed avocado retains its color and does not spoil when frozen in small bags. Use it as needed by placing the sealed bag in a bowl of cold water to defrost.

Granola

Why freeze granola? Because it contains nuts that spoil easily and give it a bitter taste. Granola defrosts quickly. Put it directly into a bowl with milk and fruit, and in a few minutes the granola will taste as fresh as possible.

Raw meat and fish

Meat has always been a freezer staple. But again, separating and packaging the parts separately will help you avoid wastage and freezer burn. Similarly, raw fish keeps well for several months, but it must be frozen in portions.

Cooked meat

You can freeze it, but roasted meat such as lamb, pork, or beef will dry out and not be pleasant in sandwiches or salads. However, if it is ground or finely chopped beforehand, it recovers perfectly when thawed and can be used in a homemade pie or ragu (Italian meat sauce).

VEGETABLES

The rule of thumb is that non-starchy root vegetables freeze well raw, but anything growing above ground should be partially cooked before freezing. However, except for peas and beans, boiled greens turn unpleasantly gray. It is better to turn them into soup. The same goes for salad, which does not freeze. At the same time, never forget about waste: keep all stems (for example, broccoli and cauliflower) for soups. All vegetable peelings, except potatoes, make good broth.

RICE

To freeze rice, cook it and then place it on a board. When it has cooled, brush lightly with oil and cut into single-serving-sized squares. Freeze the tray, then place it in a microwaveable bag to defrost when needed.

FRUITS AND BERRIES

They need to be frozen quickly to keep their shape. You can freeze bananas in their peel for smoothies (they soften when thawed) or slices for breakfast. Apples, plums, peaches, and cherries are best divided into portions and frozen for compote, smoothies, or desserts. Green grapes, cut in half and frozen in ice trays, can be added to a glass of white wine.