GETTING

TO KNOW

Freezing

Our testing has proven that most cheeses

freeze surprisingly well. Wrap the cheese

tightly in plastic wrap, and then seal it in a

zipper-lock freezer bag, squeezing out as

much air as you can. Stored this way, cheese

Most vegetables freezes beautifully for up to two months.

contain enzymes that

can compromise fl avor,

texture, and color when

frozen. To deactivate

these enzymes, quickly

blanch and shock the

raw vegetables before

freezing them.

Colder Is Better

You want the air in your

freezer to be as cold as

possible, and you want

it to be able to circulate

freely around the food. Therefore, always keep

your freezer at zero degrees or below, and don’t

overcrowd it—there should be room for air to

circulate around the food on all sides.

by Scott Kathan

Minimize

Headroom:

Fill a plastic container

to 1⁄2 inch from the top

and place plastic wrap

on the food’s surface

before adding the lid.

Double Up:

Wrap in plastic

wrap or foil,

and then seal

in zipper-lock

freezer bags.

TEST KITCHEN TIP: TEST KITCHEN TIP: TEST KITCHEN TIP: TEST KITCHEN TIP: TEST KITCHEN TIP: TEST KITCHEN TIP: TEST KITCHEN TIP: TEST KITCHEN TIP: TEST KITCHEN TIP: TEST KITCHEN TIP:

Use small wire

shelving to maximize shelving to maximize shelving to maximize shelving to maximize shelving to maximize

space and airflow.

Freeze

Your

Cheese

PEAS

SPINACH

CORN

PEARL ONIONS

LIMA

BEANS

The Best

Frozen Vegetables

Broccoli, caulifl ower,

carrots, and green beans

also freeze well.

Some Foods Freeze Better Than Others

How successfully a food can be frozen and defrosted depends on many

factors. Dry foods such as breads and pastries freeze really well. Dense,

relatively dry carrots freeze well, while wet cucumbers become squishy

and slimy when frozen and thawed. Liquid-based foods such as soups

and stews freeze beautifully.

The Worst?

Bell peppers, cucumbers, and mushrooms

Illu

str

ati

on

:^ J

ay

La

ym

an

Freezing occurs when a liquid is chilled

enough to transform into a solid;

with water, this happens at 32 degrees

Fahrenheit. Most foods contain salt

and sugar that lowers their freezing

point below 32 degrees.

Wrap Master

Vacuum sealers remove

oxygen from customized

storage bags, creating a

snug seal around food that

makes it possible to freeze

it longer while avoiding

freezer burn. The test

kitchen’s favorite model

is the Gourmia GVS

Handheld Vacuum Sealer

Set ($22).

Enemies of Frozen Food: Ice and Air

Freezing preserves food by halting (or

greatly slowing) the growth of bacteria

and by slowing enzymatic reactions that

naturally lead to decomposition. All foods

contain water; in the freezer, that water

freezes and expands. In produce, this ice

breaks the cell walls, resulting in fruits or

vegetables that are less structurally sound

and more watery once defrosted (since the

water that was trapped inside the cells is

freed). If frozen food isn't wrapped tightly,

water from within the food can form ice

crystals on its surface and compromise

fl avor. Before freezing, wrap food tightly in

plastic wrap and/or aluminum foil and then

seal it in a zipper-lock freezer bag.

SOGGY

VEG

ICE

CRYSTALS

FREEZE ’EM

• Butter


• Coff ee Beans


• Nuts


• Unfrosted Cakes


• Bacon


• Whole-Wheat
  Flour


• Oatmeal


• Grated Ginger


• Tomato Paste


• Chipotle in Adobo


• Coconut Milk


• Wine
  Want to see what
  else you can freeze?
  Web members can
  visit CooksCountry.
  com/leftovers19 to
  learn more.

Meanwhile, Behind
the Refrigerator...
Keep the exterior coils and
fi lters on the back of your
freezer and refrigerator clean
to help maximize cooling
effi ciency; unplug before
vacuuming or dusting. Clean
the coils and fi lters at least
twice a year.