Freeze Correctly
Properly freezing foods calls for some special techniques – and they’re worth it.
Freezing lets you enjoy your food a week or two later. A favorite holiday tool is the freezer storage bag. They’re sturdier than regular bags, and can be made airtight by gently squeezing out any air bubbles in the food. Remember that when dealing with the freezer, air is the enemy. It can cause freezer burn, which leads to dry food.
Another enemy: Ice crystals that form in frozen food. Large crystals will ruin the food’s texture. The quicker the freeze, the smaller the crystals. To do this, let the food cool, chill in the refrigerator, then freeze. Dividing larger foods, a lasagna, say, into serving-size portions will aid in freezing fast — and thawing more quickly.
What To Do With Those Thanksgiving Leftovers was originally published on blackdoctor.org
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