Today’s lesson is 393 words, a 1 min 34 sec reading time. It is the fourth lesson of How to Hack Your Freezer.
👆Printable Reference Guide for Freezer Stocking
Sometimes all you need is a little inspiration on how to stock your freezer. We hope this printable reference guide helps make your meal prep a bit faster & easier.
📝 Notes, Tips & Tricks
Bread: for faster toast, slice, freeze, & use the defrost setting on your toaster; if going stale, pre-cube it for future use as croutons or breadcrumbs
Dough: freeze in smaller portions for faster defrosting or multiple uses
Bagels: store pre-sliced
Meat/chicken: can freeze with marinade to stride ahead
Rotisserie chicken: remove from the bone; portion into individual servings
Ice cream: cover with plastic under the lid to reduce freezer burn (alternatively, eat it faster 😜)
Parmesan rinds: save for soups (adds rich umami flavor)
Cheese: possible to freeze if wrapped tightly; see article here
Fruit & Vegetables:
Bananas: peel & break into smaller, blender-friendly chunks
Fruit: save extra-ripe fruit for smoothies or baking
General: move items from the refrigerator to the freezer to extend shelf life (e.g., before trips)
Soups: freeze grains separately (e.g., pasta, rice) to avoid mushy reheating
Casseroles/Stews: break down into individual servings for faster reheating & multiple occasions
Sauces: many freeze well, even creamy ones; consider adding extra to a takeout order (e.g., tikka masala, marinara)
Odds & ends: examples include bacon fat, pan juices, leftover wine/sauce, pesto, veggie scraps & bones for broth
Onions: can be sautéed & stored in individual servings for faster use later
Leafy veggies: can be blanched & squeezed into balls; economical way to use up almost-wilted greens (e.g., spinach, kale)
Marinara/bolognese: individual servings make for easy weeknight meals
Soups/broth: freeze noodles/rice separately; a mix of container sizes adds future flexibility
Creamy sides: examples include potato gratin, creamed spinach, mashed potatoes
Quinoa & grains: make sure to cool before freezing; guide here
Flavor Cubes (aka Flavor Bombs):
Lemon/lime juice: useful for cocktails, sparkling flavored soda
Herbs: chop hearty herbs (e.g., rosemary, thyme) & preserve in olive oil
Ginger: peel and freeze or grate into cubes
Garlic: minced/paste saves well in ice cube trays
Tomato paste: can save leftovers by wrapping up the can or squeezing extra into ice cube trays.
What NOT to stock:
Eggs: can become rubbery, gummy
Fried foods: becomes soggy
Lettuce, green onions, tomatoes: watery
Mayonnaise, milk, sour cream, yogurt, cottage cheese: separation
Potatoes (raw): odd texture
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