best is to wrap the meat tightly in foil, followed by several
layers of plastic wrap (plastic wrap on its own will be air-
permeable), or to use a freezer bag designed for long-term
storage.
- Freeze flat. Wide, flat shapes freeze faster and can be
stacked more efficiently than bulky packages. Freeze
meats in a single layer in vacuum-sealed packages or
freezer bags. Not only will this help you organize your
freezer space, it’ll also greatly cut down on defrosting
time.
- Label everything! All packages should have the contents
and date written on them. Nobody likes to play the frozen-
mystery guessing game.
- Defrost safely. The best way to safely defrost meat is on a
plate or a rimmed baking sheet in the refrigerator. Be
aware that it’ll probably take longer than you think: allow
at least overnight for thin items like steaks, burgers,
chicken breasts, and the like; up to 2 days for beef and
pork roasts or whole chickens; and up to 3 or even 4 days
for large turkeys. In emergencies, thinner foods can be
rapidly defrosted by placing them in a bowl of cold water
under a slowly running tap or, better yet, placed on an
aluminum tray or pan, which will very quickly transmit
energy from the room to the food. Steaks will defrost
about 50 percent faster on an aluminum tray than on a
wooden or plastic cutting board. Turn them over every
half hour or so as they thaw. Do not try to defrost large
items rapidly—the risk of dangerous bacteria growing on
the exterior before the interior defrosts is too great.
