bookmarkCategory: Food safety
 

• Freeze cooked food as soon as possible. Let hot food cool in the fridge first, after the steam disappears
• Avoid freezer burn by packing food in airtight containers or sealable (snap lock) bags with air squeezed out. Freezer burn makes the food dry and grey in colour because of exposure to air
• Label and date frozen food with a thick texta/laundry marker
• Use the chart to the right as a guide on maximum freezing times
• When shopping, pick up frozen foods like vegetables and fish just before you go to the checkout. Use cooler bags or an esky to transport the food home, and then unpack to the freezer first

How to thaw

• Muffins and biscuits can be thawed at room temperature. Take off plastic wrap or packaging first so the surface doesn’t become soggy from the melting ice crystals
• Pasta, bread, frozen meals and vegetables can be reheated immediately in the microwave or on the stovetop after being taken out of the freezer. Check the food is hot in the centre before serving
• Foods with high moisture content like meat, chicken, fish, fruit and cooked liquid-based dishes need to be thawed slowly in the fridge or quickly in microwave to prevent bacteria from growing rapidly in the temperature danger zone (5-60ºC)
• Place meat on a plate or in a container to catch any juices as it thaws
• Put frozen fruit in a single layer on a baking tray lined with paper towel to absorb liquid

How to freeze food

Freeze meals like stews, rice and soups in serving-size portions for quick freezing and thawing times.

A full freezer is cheaper to run and saves energy as less power is needed to circulate the cold air and keep the food frozen. Plus you’ll save time and money by having meals ready!

Acknowledgements: How to freeze food. Good Taste, November 2007, p.127. https://www.taste.com.au/quick-easy/articles/how-to-freeze-food-part-two/mvkpfrn0