Using the freezer efficiently
Freezing tips
–The following are examples of foods suitable for freezing:
Fresh meat, poultry, game, fish, vegetables, herbs, fresh fruit, pastry/dough, leftovers, and a range of
–The following examples of foods not suitable for freezing:
Lettuce, radishes, sour cream, mayonnaise, eggs in their shells, onions, whole raw apples and pears.
–To retain color, taste and vitamin C, vegetables should be trimmed, washed, and blanched.
To blanch: bring a large saucepan of water to a boil, then submerge the vegetables in rapidly boiling water for
–Lean meat freezes better than fatty meat, and can be stored for considerably longer.
–To prevent chops, steaks, cutlets or rolled meats from freezing together in solid blocks when packed, separate with a sheet of plastic freezer wrap.
–Do not season fresh foods or blanched vegetables before freezing. Cooked food can be lightly seasoned before freezing, but care should be taken as the taste of some spices alters when frozen.
–Do not place hot foods or drinks in the freezer. This causes already frozen food to thaw, and increases the energy consumption considerably. Allow hot foods and drinks to cool down before placing them in the freezer.
Packing tips
^Unsuitable packing material
-wrapping paper
-greaseproof paper
-cellophane
-garbage bags
-plastic shopping bags
Suitable packing material
-plastic freezer bags/wrap
-aluminum foil
-freezer containers
^To help prevent freezer burn, expel as much air as possible from bags, etc., before sealing them.
^Close the packaging tightly with
-plastic clips
-twist ties
-rubber bands
^Mark the package to indicate the contents and the date of freezing.
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