The Ultimate Guide to Freezing Foods: Tips and Tricks for Maximum Freshness

As you know I’m all for cutting as much time in the kitchen as I can. Freezing is one of those game changers used in the correct way. Personally some things I don’t think should be frozen such as string beans as once they defrost the water soaks in and you’ll be left with a mushy ingredient. It does all depend on what you want to use it for. For example I saw frozen avocado last year and was very perplexed. Like I mentioned earlier after defrosting most items, it absorb the water and leaves a higher water content within. So this was the same for me as string beans with with absorption of water, but you could use it in smoothies.

Liquids – Soup, milk, stews, broth, sauces. Not all can be frozen as they may break the container or have low freezing temperatures , so this means it will still remain a liquid even at freezing temperatures.

Dry food – Coffee, meat, poultry, seafood, cheese, rice, nuts, seeds, spices, chips, left over food, cookie dough etc

Veg – Tomatoes, leafy greens, peas corn, green beans, squash, bell peppers, onion, garlic & ginger.

Herbs – You can freeze basically all herbs. I would suggest chopping them and placing them in a ice trey mould. This way it’s easy to just place in a dish while cooking.

Like I said earlier it is dependant


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