Freezer Essentials
Ten Things to Have in Your Freezer
by Tracey Seaman and Tanya Wenman Steel
We keep well-stocked freezers. Tracey likes to keep leftovers in the refrigerator, for fast reheating of subsequent servings, but she freezes fresh meats and breads and batches of chili, stews and soup to have on hand for later. Tanya likes to freeze individual portions of dishes so when she comes dashing in from work at 7 p.m., or after a Saturday soccer game, there is something healthful and tasty to pop in the microwave to feed a hungry and weary kid just minutes later. We both freeze our home-cooked recipes and keep a minimal stash of processed organic foods. Here is all you've ever wanted to know about freezing -- and more.
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How to Freeze
You can freeze myriad foods: cake, cheese, bacon, berries, and other fruit. Sauces, broth, and pureed baby food can be stored in ice-cube trays and frozen. Here are some tips on how to ensure your foods don't end up tasting of freezer burn.
1. Slice breads before you freeze for easier removal.
2. Freeze in small portions, so you can just defrost a serving fast and easily.
3. Wrap well. Use containers and plastic wraps that were designed specifically for the freezer. Make sure there is no air in bags and wraps. If you are storing sauce or soup, keep room at the top of the container for expansion of the liquid.
4. Be sure to label the package with the name of the item and date of preparation and storage.
5. Place newer things in the back of the freezer and use the older items in front.
How to Thaw
Overnight thawing in the fridge is best, but if time is of the essence, you can immerse foods in cold water -- bag or container and its contents -- and keep changing the water until it reaches room temperature. Transfer soups, sauces, or stews to a saucepan and heat slowly, covered, until the mixture comes to a boil; be sure to stir often. For other individual portions, defrost uncovered in the microwave and cook and serve as soon as possible.
From REAL FOOD FOR HEALTHY KIDS by Tracey Seaman and Tanya Wenman Steel © 2008 by Tanya Wenman Steel and Tracey Seaman, reprinted by permission of William Morrow/An Imprint of HarperCollins Publishers
