Great info. My only caveat is, I grate my cheese myself- never buy pre grated. That is because pre-grated cheese has a cellulose coating applied by the manufacturer to prevent clumping. That is why pre-grated cheese often has a plasticine look and texture. 😉
Wow, I was really surprised regarding your tip about not freezing milk, we have done this for years, we buy a few quart bottles of milk over time and wash them when empty with soap, water and baking soda to prevent any sour smell, then we start to buy gallons then split and date then freeze the quarts, as we get down to half the bottle we are using, we get a frozen bottle and let it defost in the fridge. we never notice and difference in the taste. Thanks for all your great tips especially about saving all the chicken bones.
Grapes have a mild appetite suppressant in their chemical make up. They are delicious frozen. You can just get a few out and allow them to slowly defrost(not dethaw) in your mouth.
Lisa, you knocked it out of the park!! We're all trying our best to manage our budgets and these are all great ideas. Hope you are doing well. Blessings always, g.
I freeze melons rather than using ice cubes for smoothies and frozen cocktails. I use whole frozen strawberries and will use them instead of ice cubes then my drinks don't get watered down with melting ice and also I will slice them when they're partially thawed for strawberry shortcake sauce. I make a lot of rice and will freeze it in a heartbeat. I'll use it for fried rice or just plain rice. I add a few drops of water, put it in the microwave, let it steam and heat for a couple of minutes and to me and my family it tastes great! You certainly have some fantastic tips. I will make oranges, limes and lemon wedges (rather than ice cubes) to put in lemon water, it keeps the water cool on a hot, hot day. Thank you sooo much for that wealth of information you shared. Much appreciated!
I also purée ginger/garlic and freeze them. Same with Parsley. Also freeze fresh kale, spinach, rocket (Arugala)- and crumble them into a curry. Par-boiled potatoes for roasting freeze well - coat them in a little oil first. Cooked beetroot - thaw in fridge and don't reheat or it will go mushy. We also freeze cores, ends of fresh and canned tomatoes, then when we have a large bag full pressure cook 10 minutes then purée to make passata. Freeze it in silicone muffin trays or can it.
I’m already a “freezer fanatic” nevertheless I got a few great new ideas from this video. But, I can’t believe that you forgot to mention WATER! I freeze water all the time, and use it as ice!
I buy discount bread at my grocery store from the bakery. And just take 2 slices out and toss them in a ziploc bag for work and toss them in the toaster. The same with waffles and french toast! I also save my veggies scraps for veggie stock in my instant pot. Bone in porkchops cooked in veggie stock...yum! I also freeze stock in ice cubes trays so can use what I need when I need it. Because stock only lasts a few days in the fridge. I toss whole bananas in the freezer for banana bread. 😊♥️
Thanks for this video, Lisa! I was chuckling a little when you said “freeze cheese”, it reminded me of one of my son’s favorite books, Fox in Socks. I will definitely be putting these tips to good use.
I freeze rice from the instapot, you need to spread it out let it cool then gather it back up and freeze it in bags, I'm the only one to eat rice so making a huge pot and freezing helps my partner who is my career to prep me a meal quickly when I'm having a bad day. To reheat, microwave from frozen but flick water over the rice several times first to get a little more moisture into your rice. It has been a life saver, and means I always have perfect fluffy rice on the go without worrying about cooking it, I also recommend freezing eggs, I hate wasting eggs but being ill can mean I can't always cook what I planned and my eggs go out of date, so I freeze them and defrost them for baking cakes etc. Either crack them as individual egg portions or if you intend them for baking freeze the amount you use in a recipe together. I found the mini egg bites silicone mould is the best thing to freeze single eggs, Once frozen pop them out into a bag. If you can make the most of seasonal foods, so this time of year stock up on what's on offer and fresh eg fruits like strawberries are always on offer in big amounts. Winter veg are a great freezer resource and can be mixed bagged for meal portions, one of the best ways to reheat is steaming for veg like carrots, cauliflower and broccoli. Frozen cabbage is also really good. These veg are great staples year-round but cost far more out of season, so freezing them is a great way to save some money, plus time, pre-dice and slice veg packs so you can use them straight from freezer to slow cooker for instance for soups, casseroles and stews. Another quick helpful freezer staple is chopped, sliced and diced onions, we often get leftover onions in our small household so the leftover is frozen and used directly from the freezer. Another strange suggestion is to freeze cooked portions of mashed potatoes. We often will cook extra to prevent wasting potatoes which will soon turn, I recommend reheating it separately otherwise it can get too wet, but it is a handy freezer meal, top with cheese and other toppings and serve with a salad for a jacketless baked potato for instance. If you prefer to cook your beans or chickpeas from dried I recommend batch cooking and freezing what you don't use it always tastes better than from the can. My final recommendation is to always have a bag of frozen whole wheat in the freezer. It is excellent to use for a compression pack on a sprain, for a headache... And can be refrozen. You can also add dried lavender to it but make sure you double bag it or the smell can carry. It's great when you need it, stays cold for a while, shapes to the area you are applying it to, and means you are not wasting frozen peas on an injury.
I get block cream cheese and suck it down with a food saver. Stays good in the fridge for a long time. I reduce bone broth down and pour in ice trays. 1 cube added to 8 oz of water.
I use a food processor and portion out teaspoons of ginger, freeze on a sheet and then put in a bag. I also freeze chopped onions and chopped scallions (I separate the greens from the whites). Never thought the freeze citrus! I always end up wasting a couple of lemons in a bag.
Butter comes frozen at the grocery store and is perfectly happy to stay that way. Pizza Inn, for example, receives their cheese in large frozen bags which can be used from frozen in a pinch
I freeze milk all the time. I thaw it out in the fridge over night one carton at a time as I need it. It comes out absolutely fine for everything like the kids cereal or for any other cooking etc. It’s likely a little different just to drink but I keep fresh milk for that.
There are some vegetables that should be blanched before freezing. Just because there are frozen in the store doesn’t mean you can just put them in the freezer.
Hi Lisa, if you microwave your frozen rice (Asian), it comes out perfectly fine. We have a little microwave container (with lid). You never want to put your short grain rice into the fridge. That’s when it comes out “inedible.” My Japanese mom will never refrigerate but will freeze rice.
I love your tips! When I freeze anything with sauce or liquid, I use a freezer bag, push to make it flat, lable, and stand up like récords after frozen!
You really should defrost that freezer more often. I do it once or twice a year, usually when it is a little empty. The freezer has to work so much harder and use more electricity when it has so much frost. Unless those clips shown were not your freezer. Put frozen stuff in coolers or large cardboard boxes lined with multiple layers of newspaper while defrosting. Put plastic pans of warmish water on shelves and rotate out every hour. Close the door! It will be done in about 8-10 hours.
You must have the biggest freezer room in the street. I've been putting semi skimmed milk in the freezer for years with no taste problems, I hate to run out of milk so it's 4 X liter bottles per top up time.
I always freeze milk! We either add chocolate syrup or cook with it, but when I taste it, it tastes fine, and the weird thing is, is after it thaws, it lasts for weeks longer than the milk that wasn't frozen. Either way, it beats powdered milk any day of the week! Thanks for all the pressure cooker recipes and tips! I only watch you because I like the way you do things!
I just purchased your "I love my instant pot" cooking for one recipe book. Some great recioes here from the queen of instant pot cooking. So, Lisa, can I cook chicken breasts that have been in the freezer for 2 months. It looks like some freezer burn. How can I cook them in my 3 quart instant pot, which I purchased because of your amazing videos. Thanks Also, what food sealing vaccum machine do you recommend? Thanks again
I just got a mid-priced Food Saver and now a different brand Instant Pot. The chicken breast should be fine after only 2 months. But, my theory is : in doubt, throw it out! I hope to buy her cookbook, but I have some as guides and like to do my own thing. Happy cooking 😊
Freezer burn is unsightly, but won't hurt you. That portion may be a little dry. Just double wrap all your raw meats before freezing. Vacuum seal if you can, but if you don't have a vacuum sealer, just get out as much air as you can, and double wrap. I never advise freezing in the container you bought it in unless very short term, like a couple weeks. I don't have a frost free freezer because it does lead to more freezer burn. Even so, frozen raw meat should be used within 3 months. After that, it degrades in flavor. It still is usable, it just will go better in something like soup or lots of liquid and seasonings. I rarely throw out food. It is too expensive. We lose power a lot, and a closed refrigerator is good for 8 hrs, a freezer, up to 18 hrs. If stuff is still cold or still frozen, it is still good. We are over 65 and still here.
These are some really great ideas except for the extra plastic containers suggested. Plastics . . . no. We really need to wean ourselves off of disposable plastics.
Great video! I am a huge fan of freezing food. I have experimented a lot over many years and been pleasantly surprised at how well many things freeze. I don't believe freezing flour was included in the list. It freezes beautifully. I bring it to room temperature before using it unless it is for a recipe that has cold ingredients, such as a pie crust. I also freeze yeast. I buy it in jars and pop the jar in the freezer.
Eating cake and cookies straight from the freezer is absolutely delightful. I highly recommend dipping frozen chocolate chip cookies and milk or freezing poundcake and eating it with fresh made strawberry compote.
Best way to store a loaf of bread in freezer. Place a piece of paper towel in bag, this will absorb the moisture in the bag when it comes time to defrost. Bread tastes like day one
Not true. Use large Food Saver bags, lay the bread inside (laying pieces on top of one another is fine), hit the vacuum and right before it's done, stop it and hit seal. I put it in my upright freezer flat and after it's frozen, stand them up. I thaw them on the counter, giving them a flip every now and then and when I think the bread is thawed, I transfer it to a Ziploc bag and it is SO soft! I do it on purpose to get it that soft!
My humble advice, I would get a new and more energy efficient freezer. If you have that much ice building up like in your freezer, this means it needs way, way more energy. And there are NO FROST Freezers out there. If you freeze bread, cheese, fruits, I would always vacuum seal it prior to freezing it and sometimes it makes sense to portion them prior to freezing it. If they are very mushy I would cut it up, freeze them and than 99% vacuum seal them in smaller portions. Otherwise great tips.
The white spots on chocolate is called chocolate blooms. They're crystals of fat or sugar. It doesn't indicate that it's not fresh, but rather it indicates that the chocolate has experienced some temperature changes. There are different types of blooms but storing chocolate at too low or high temperature can both cause blooms to appear. Either way, they're still perfectly safe to eat.
I went to my local health food store to buy one my favorite brands of olive oil, and they were frozen on the shelf. I asked about that and they said Olive oil can be frozen before being used and stays fresher longer.
I like how you explained what foods can be stored in the freezer. However, you left out the most important part: how long can these specific foods be stored in my freezer, especially frozen chicken breasts? Thanks
Good info/food for thought, but at this point I must comment on single-use plastic (baggies, vacuum seal plastic etc.): we know better. Saving money, reducing food waste and convenience are great, but at what cost? We can’t continue thinking that using this stuff is responsible or even remotely okay.
Thank you! I've discovered freezing leftovers over the last couple years. How did I not know this? The stuff I freeze are similar to your list. Scallions, Cilantro, Garlic bulbs, Diced Onions, Diced Peppers, Ginger, Butter, Spinach... leftover anything. Celery. Carrots, roasted veggies, meat. Cooked meat! the best part is no food waste and you always have soup or stew aromatics and starters. Just be sure to use it up within 6 months or more.
What a great list, I never thought about some of those! I was surprised about zucchini. I thought it couldn’t have any water in it when making breads. I have never ever made my own broth before, I’ll have to do that sometime. I only have my inside kitchen freezer so I can’t freeze a ton of stuff but this was a great video. The zooming in and out though I’m not sure about, I’ve seen many RUclipsrs start doing this and I don’t know why, I still love your videos though! 😀
A few years ago I realized that I could freeze many things that I didn't think I could. I buy the large bags of onions, chop them up and put them in the freezer. Same with green peppers, garlic, carrots and celery. This way I don't have to chop anything when it come to preparing dinners. I also freeze the whole ginger and lemon/lime juice. I'm freezer happy! Lol one time I froze whole strawberries with the green tops on. Yeah, that was not good. I wanted to use them in a smoothie but had to thaw them a tad first. Lol Thanks for sharing your ideas. Great video!
How do you wrap the onions so that they do not make the freezer smell like onion. I have tried to do this before and everything in there smelled like onion. It would be great to know how to avoid this. Thanks
@anneeastaway2311 Yeah, they can get stinky! Lol, I usually soak them in icy cold water, then dry them and place the onions in the freezer bags. Most of the time, I have to double bag them. I usually keep the onions in the refrigerator to begin with. This way, they have less of an odor because they have been kept cold since they came home from the store .😁
Buy the 72-100 slice American cheese. Divide it into smaller portions, vacuum seal, freeze. Thaw at room temperature to avoid clumping or crumbling. That's the secret: how you thaw it! (52 years in Wisconsin, I know cheese! 😂)
In addition to freezing eggs in silicone cup cake liners, I've seen people freezing them in ice trays. It works quite well. I used to cook a large batch of sticky rice (either white or brown), portion it out to 1 serving size (8 to 10 oz), wrap it individually in plastic wrap and freeze it for later use. Do NOT wrap while the rice is still hot, as you don't want any food to come into contact with the plastic wrap for health reasons. You can either microwave the frozen rice directly from the freezer (unwrapped on a plate or bowl) for about 2-3 minutes until soft and hot. Or you can defrost it before nuking it. I've been using this method for several years and I love it^^
Thanks for all of the tips, many of which I already do! SPECIAL thanks for mentioning the UNTHAW issue which drives me crazy!!!!!😵💫😵💫😵💫😵💫😵💫 You have an exceptional channel❤❤❤❤❤
Thank you so much for these tips....the avocado in water I had never heard before. Also, thank you for saying "vegetables" instead of "v*ggies". I actually have a facebook group for people who hate that word! And if anyone ever told us to "dethaw our v*ggies", we would both keel over. :D
Holy moly , I’m going to buy; bananas, berries, and zucchini !! The berries for my oatmeal and zucchini for my homemade dog food (yeah 🎊) plus chocolate chips for my homemade fudge 😋.. thanks for sharing.
I have 2 reptiles and 2 dogs that love veggies and healthy scraps that most people would throw away! Oh yeah, and the reptiles bugs and worms eat the veggie scraps! 🐕🐈🦖🪳🪱
Great information, I freeze rice all the time in 1/2 cup servings and just throw in the frying pan frozen and works perfect. With stirfries or whatever else you want to use it for.
I always freeze cucumber. It’s great for smoothies. I freeze them in slices. Same with zucchini and cauliflower. I freeze mixed greens all the time and just pop them in smoothies. Kiwi freezes great too. Just quarter them.
I freeze my block cheese and thaw then just crumble it instead of grading it ....easier an it works the same .... especially when making lasagna or something needing a lot of shredded cheese
Your zoom-in/zoom-out feature is REALLY being overused in this video and is very annoying. It makes for a very jerky presentation. In this case, less IS more.
I love this video. I freeze a lot of things but there were several in your video that I haven't tried. You can also freeze corn meal. Don't forget to put the date frozen on your containers and rotate items in your freezer. I also like freezing almond milk in freezer trays and using it in smoothies.
My Mom would freeze cupcakes. Then put a frozen one is my lunchbox. It was the perfect treat, and cheap.
Great info. My only caveat is, I grate my cheese myself- never buy pre grated. That is because pre-grated cheese has a cellulose coating applied by the manufacturer to prevent clumping. That is why pre-grated cheese often has a plasticine look and texture. 😉
Same!
I also preheated and then freeze in 1 cup amounts.
This should be pregrated not preheated
Wow, I was really surprised regarding your tip about not freezing milk, we have done this for years, we buy a few quart bottles of milk over time and wash them when empty with soap, water and baking soda to prevent any sour smell, then we start to buy gallons then split and date then freeze the quarts, as we get down to half the bottle we are using, we get a frozen bottle and let it defost in the fridge. we never notice and difference in the taste. Thanks for all your great tips especially about saving all the chicken bones.
After I grate my cheese, I put 1 Tbsp corn starch per 1 cup cheese, then in zip lock to freeze. Corn starch keeps it from sticking together.
Grapes have a mild appetite suppressant in their chemical make up. They are delicious frozen. You can just get a few out and allow them to slowly defrost(not dethaw) in your mouth.
You can freeze milk-just leave room for expansion when it freezes.
Lisa, you knocked it out of the park!! We're all trying our best to manage our budgets and these are all great ideas. Hope you are doing well. Blessings always, g.
I freeze melons rather than using ice cubes for smoothies and frozen cocktails. I use whole frozen strawberries and will use them instead of ice cubes then my drinks don't get watered down with melting ice and also I will slice them when they're partially thawed for strawberry shortcake sauce. I make a lot of rice and will freeze it in a heartbeat. I'll use it for fried rice or just plain rice. I add a few drops of water, put it in the microwave, let it steam and heat for a couple of minutes and to me and my family it tastes great! You certainly have some fantastic tips. I will make oranges, limes and lemon wedges (rather than ice cubes) to put in lemon water, it keeps the water cool on a hot, hot day. Thank you sooo much for that wealth of information you shared. Much appreciated!
I also purée ginger/garlic and freeze them. Same with Parsley. Also freeze fresh kale, spinach, rocket (Arugala)- and crumble them into a curry. Par-boiled potatoes for roasting freeze well - coat them in a little oil first. Cooked beetroot - thaw in fridge and don't reheat or it will go mushy. We also freeze cores, ends of fresh and canned tomatoes, then when we have a large bag full pressure cook 10 minutes then purée to make passata. Freeze it in silicone muffin trays or can it.
You can freeze cucumbers! Peel and chop, and freeze in large ice cube trays lined with plastic wrap. Use in smoothies or in water.
I’m already a “freezer fanatic” nevertheless I got a few great new ideas from this video. But, I can’t believe that you forgot to mention WATER! I freeze water all the time, and use it as ice!
😂❤😂
I buy discount bread at my grocery store from the bakery. And just take 2 slices out and toss them in a ziploc bag for work and toss them in the toaster. The same with waffles and french toast! I also save my veggies scraps for veggie stock in my instant pot. Bone in porkchops cooked in veggie stock...yum! I also freeze stock in ice cubes trays so can use what I need when I need it. Because stock only lasts a few days in the fridge. I toss whole bananas in the freezer for banana bread. 😊♥️
I love your idea . Gonna try this
Thanks for this video, Lisa! I was chuckling a little when you said “freeze cheese”, it reminded me of one of my son’s favorite books, Fox in Socks. I will definitely be putting these tips to good use.
thanks for lots of good ideas!
I freeze rice from the instapot, you need to spread it out let it cool then gather it back up and freeze it in bags, I'm the only one to eat rice so making a huge pot and freezing helps my partner who is my career to prep me a meal quickly when I'm having a bad day. To reheat, microwave from frozen but flick water over the rice several times first to get a little more moisture into your rice. It has been a life saver, and means I always have perfect fluffy rice on the go without worrying about cooking it,
I also recommend freezing eggs, I hate wasting eggs but being ill can mean I can't always cook what I planned and my eggs go out of date, so I freeze them and defrost them for baking cakes etc. Either crack them as individual egg portions or if you intend them for baking freeze the amount you use in a recipe together. I found the mini egg bites silicone mould is the best thing to freeze single eggs, Once frozen pop them out into a bag.
If you can make the most of seasonal foods, so this time of year stock up on what's on offer and fresh eg fruits like strawberries are always on offer in big amounts. Winter veg are a great freezer resource and can be mixed bagged for meal portions, one of the best ways to reheat is steaming for veg like carrots, cauliflower and broccoli. Frozen cabbage is also really good. These veg are great staples year-round but cost far more out of season, so freezing them is a great way to save some money, plus time, pre-dice and slice veg packs so you can use them straight from freezer to slow cooker for instance for soups, casseroles and stews.
Another quick helpful freezer staple is chopped, sliced and diced onions, we often get leftover onions in our small household so the leftover is frozen and used directly from the freezer.
Another strange suggestion is to freeze cooked portions of mashed potatoes. We often will cook extra to prevent wasting potatoes which will soon turn, I recommend reheating it separately otherwise it can get too wet, but it is a handy freezer meal, top with cheese and other toppings and serve with a salad for a jacketless baked potato for instance.
If you prefer to cook your beans or chickpeas from dried I recommend batch cooking and freezing what you don't use it always tastes better than from the can.
My final recommendation is to always have a bag of frozen whole wheat in the freezer. It is excellent to use for a compression pack on a sprain, for a headache... And can be refrozen. You can also add dried lavender to it but make sure you double bag it or the smell can carry. It's great when you need it, stays cold for a while, shapes to the area you are applying it to, and means you are not wasting frozen peas on an injury.
WHITE Rice Sucks
I get block cream cheese and suck it down with a food saver. Stays good in the fridge for a long time. I reduce bone broth down and pour in ice trays. 1 cube added to 8 oz of water.
Very informative & educational. Beats learning the hard way! Thanx!!
I use a food processor and portion out teaspoons of ginger, freeze on a sheet and then put in a bag. I also freeze chopped onions and chopped scallions (I separate the greens from the whites). Never thought the freeze citrus! I always end up wasting a couple of lemons in a bag.
Butter comes frozen at the grocery store and is perfectly happy to stay that way. Pizza Inn, for example, receives their cheese in large frozen bags which can be used from frozen in a pinch
I should have stayed frozen to grocery store
I freeze milk all the time. I thaw it out in the fridge over night one carton at a time as I need it. It comes out absolutely fine for everything like the kids cereal or for any other cooking etc.
It’s likely a little different just to drink but I keep fresh milk for that.
There are some vegetables that should be blanched before freezing. Just because there are frozen in the store doesn’t mean you can just put them in the freezer.
Hi Lisa, if you microwave your frozen rice (Asian), it comes out perfectly fine. We have a little microwave container (with lid). You never want to put your short grain rice into the fridge. That’s when it comes out “inedible.” My Japanese mom will never refrigerate but will freeze rice.
I love your tips! When I freeze anything with sauce or liquid, I use a freezer bag, push to make it flat, lable, and stand up like récords after frozen!
I just freeze the bag of peeled garlic directly. Then pull out the number of cloves needed
You are the BEST. Thanks for this valuable info. Sincerely PJ.
Fantastic tips!
You must have a huge freezer Haha
You really should defrost that freezer more often. I do it once or twice a year, usually when it is a little empty. The freezer has to work so much harder and use more electricity when it has so much frost. Unless those clips shown were not your freezer. Put frozen stuff in coolers or large cardboard boxes lined with multiple layers of newspaper while defrosting. Put plastic pans of warmish water on shelves and rotate out every hour. Close the door! It will be done in about 8-10 hours.
You must have the biggest freezer room in the street. I've been putting semi skimmed milk in the freezer for years with no taste problems, I hate to run out of milk so it's 4 X liter bottles per top up time.
I love your ideas💜
This week, I read “unthaw”. Awful!
Frozen grapes (or partially thawed) are a great treat. They also make great ice cubes in some dinks.
I always freeze milk! We either add chocolate syrup or cook with it, but when I taste it, it tastes fine, and the weird thing is, is after it thaws, it lasts for weeks longer than the milk that wasn't frozen. Either way, it beats powdered milk any day of the week! Thanks for all the pressure cooker recipes and tips! I only watch you because I like the way you do things!
I just purchased your "I love my instant pot" cooking for one recipe book. Some great recioes here from the queen of instant pot cooking. So, Lisa, can I cook chicken breasts that have been in the freezer for 2 months. It looks like some freezer burn. How can I cook them in my 3 quart instant pot, which I purchased because of your amazing videos. Thanks Also, what food sealing vaccum machine do you recommend? Thanks again
I just got a mid-priced Food Saver and now a different brand Instant Pot. The chicken breast should be fine after only 2 months. But, my theory is : in doubt, throw it out! I hope to buy her cookbook, but I have some as guides and like to do my own thing. Happy cooking 😊
Freezer burn is unsightly, but won't hurt you. That portion may be a little dry. Just double wrap all your raw meats before freezing. Vacuum seal if you can, but if you don't have a vacuum sealer, just get out as much air as you can, and double wrap. I never advise freezing in the container you bought it in unless very short term, like a couple weeks. I don't have a frost free freezer because it does lead to more freezer burn. Even so, frozen raw meat should be used within 3 months. After that, it degrades in flavor. It still is usable, it just will go better in something like soup or lots of liquid and seasonings. I rarely throw out food. It is too expensive. We lose power a lot, and a closed refrigerator is good for 8 hrs, a freezer, up to 18 hrs. If stuff is still cold or still frozen, it is still good. We are over 65 and still here.
I've never heard anyone say de-thaw, but I have heard quite a few people say un-thaw! 😮
❤your cute, soothing voice, presentation 10, more info, I learned new for me. For an Ole one here. Thank you❤
These are some really great ideas except for the extra plastic containers suggested. Plastics . . . no. We really need to wean ourselves off of disposable plastics.
Great video! I am a huge fan of freezing food. I have experimented a lot over many years and been pleasantly surprised at how well many things freeze. I don't believe freezing flour was included in the list. It freezes beautifully. I bring it to room temperature before using it unless it is for a recipe that has cold ingredients, such as a pie crust. I also freeze yeast. I buy it in jars and pop the jar in the freezer.
I also freeze my yeast and whole wheat flour.
Eating cake and cookies straight from the freezer is absolutely delightful. I highly recommend dipping frozen chocolate chip cookies and milk or freezing poundcake and eating it with fresh made strawberry compote.
Best way to store a loaf of bread in freezer.
Place a piece of paper towel in bag, this will absorb the moisture in the bag when it comes time to defrost.
Bread tastes like day one
Not true. Use large Food Saver bags, lay the bread inside (laying pieces on top of one another is fine), hit the vacuum and right before it's done, stop it and hit seal. I put it in my upright freezer flat and after it's frozen, stand them up. I thaw them on the counter, giving them a flip every now and then and when I think the bread is thawed, I transfer it to a Ziploc bag and it is SO soft! I do it on purpose to get it that soft!
My humble advice, I would get a new and more energy efficient freezer. If you have that much ice building up like in your freezer, this means it needs way, way more energy. And there are NO FROST Freezers out there. If you freeze bread, cheese, fruits, I would always vacuum seal it prior to freezing it and sometimes it makes sense to portion them prior to freezing it. If they are very mushy I would cut it up, freeze them and than 99% vacuum seal them in smaller portions. Otherwise great tips.
Great video.
The white spots on chocolate is called chocolate blooms. They're crystals of fat or sugar. It doesn't indicate that it's not fresh, but rather it indicates that the chocolate has experienced some temperature changes.
There are different types of blooms but storing chocolate at too low or high temperature can both cause blooms to appear. Either way, they're still perfectly safe to eat.
I'm really thankful for this video. This is really helpful, especially right now when times are scarce.
I went to my local health food store to buy one my favorite brands of olive oil, and they were frozen on the shelf. I asked about that and they said Olive oil can be frozen before being used and stays fresher longer.
I like how you explained what foods can be stored in the freezer. However, you left out the most important part: how long can these specific foods be stored in my freezer, especially frozen chicken breasts? Thanks
Good info/food for thought, but at this point I must comment on single-use plastic (baggies, vacuum seal plastic etc.): we know better. Saving money, reducing food waste and convenience are great, but at what cost? We can’t continue thinking that using this stuff is responsible or even remotely okay.
Why would people be shocked to freeze cheese? Frozen pizzas, enchiladas?
Thank you! I've discovered freezing leftovers over the last couple years. How did I not know this? The stuff I freeze are similar to your list. Scallions, Cilantro, Garlic bulbs, Diced Onions, Diced Peppers, Ginger, Butter, Spinach... leftover anything. Celery. Carrots, roasted veggies, meat. Cooked meat! the best part is no food waste and you always have soup or stew aromatics and starters. Just be sure to use it up within 6 months or more.
I love your videos. I am okd and I always learn something from you. Good work, kiddo!!
Hi Lisa, can I freeze zucchini whole? You mentioned that you shred it before freezing it.
You could, but it may get mushy. I would cut it up, freeze it over night and vacuum seal it when they are hard enough.
What michl said! It will be like a limp cucumber if frozen hole. After i shred and freeze, I squeeze out a ton of liquid!
What a great list, I never thought about some of those! I was surprised about zucchini. I thought it couldn’t have any water in it when making breads. I have never ever made my own broth before, I’ll have to do that sometime. I only have my inside kitchen freezer so I can’t freeze a ton of stuff but this was a great video. The zooming in and out though I’m not sure about, I’ve seen many RUclipsrs start doing this and I don’t know why, I still love your videos though! 😀
All of this is true!
This is great - wish you had a list of these items.
A few years ago I realized that I could freeze many things that I didn't think I could. I buy the large bags of onions, chop them up and put them in the freezer. Same with green peppers, garlic, carrots and celery. This way I don't have to chop anything when it come to preparing dinners. I also freeze the whole ginger and lemon/lime juice. I'm freezer happy! Lol one time I froze whole strawberries with the green tops on. Yeah, that was not good. I wanted to use them in a smoothie but had to thaw them a tad first. Lol Thanks for sharing your ideas. Great video!
How do you wrap the onions so that they do not make the freezer smell like onion. I have tried to do this before and everything in there smelled like onion. It would be great to know how to avoid this. Thanks
@anneeastaway2311 Yeah, they can get stinky! Lol, I usually soak them in icy cold water, then dry them and place the onions in the freezer bags. Most of the time, I have to double bag them. I usually keep the onions in the refrigerator to begin with. This way, they have less of an odor because they have been kept cold since they came home from the store .😁
I always bag up the large Costco grated cheese into quart size portions to pull out for a week love that!
Buy the 72-100 slice American cheese. Divide it into smaller portions, vacuum seal, freeze. Thaw at room temperature to avoid clumping or crumbling. That's the secret: how you thaw it! (52 years in Wisconsin, I know cheese! 😂)
In addition to freezing eggs in silicone cup cake liners, I've seen people freezing them in ice trays. It works quite well.
I used to cook a large batch of sticky rice (either white or brown), portion it out to 1 serving size (8 to 10 oz), wrap it individually in plastic wrap and freeze it for later use.
Do NOT wrap while the rice is still hot, as you don't want any food to come into contact with the plastic wrap for health reasons.
You can either microwave the frozen rice directly from the freezer (unwrapped on a plate or bowl) for about 2-3 minutes until soft and hot. Or you can defrost it before nuking it. I've been using this method for several years and I love it^^
I hate White rice!! 😅😂
Thanks for all of the tips, many of which I already do! SPECIAL thanks for mentioning the UNTHAW issue which drives me crazy!!!!!😵💫😵💫😵💫😵💫😵💫 You have an exceptional channel❤❤❤❤❤
I freeze a lot but still got great tips! I’m sure to save some money from these tips!
Thank you so much for these tips....the avocado in water I had never heard before. Also, thank you for saying "vegetables" instead of "v*ggies". I actually have a facebook group for people who hate that word! And if anyone ever told us to "dethaw our v*ggies", we would both keel over. :D
Holy moly , I’m going to buy; bananas, berries, and zucchini !! The berries for my oatmeal and zucchini for my homemade dog food (yeah 🎊) plus chocolate chips for my homemade fudge 😋.. thanks for sharing.
People should compost their old veggies n start an indoor herb garden
You can also compost the cooked veggies after making a veg stock
I have 2 reptiles and 2 dogs that love veggies and healthy scraps that most people would throw away! Oh yeah, and the reptiles bugs and worms eat the veggie scraps! 🐕🐈🦖🪳🪱
Great information, I freeze rice all the time in 1/2 cup servings and just throw in the frying pan frozen and works perfect. With stirfries or whatever else you want to use it for.
I am so happy you said to NEVER say "dethaw". I want to yell when anyone says that! "NO, THAT MEANS FREEZE!" Loving your videos.
I always freeze cucumber. It’s great for smoothies. I freeze them in slices. Same with zucchini and cauliflower. I freeze mixed greens all the time and just pop them in smoothies. Kiwi freezes great too. Just quarter them.
50+ Foods that I FREEZE all the time that FREEZE WELL❄
I freeze all of these except cream cheese. Did it once and it was nothing but grit, no matter the amount of whipping.
I freeze my block cheese and thaw then just crumble it instead of grading it ....easier an it works the same .... especially when making lasagna or something needing a lot of shredded cheese
I have to say, if you freeze small enough pieces of cake, you can eat it from frozen, and it's (in my opinion) better than fresh or thaw even.
Been freezing for many years. I vacuum pack everything,I will pre season my meats refrigerate overnight then freeze.
Great video. I freeze a lot of what you mentioned but I got a few more ideas. Eggs? I’m gonna try it😉❤️
A vacuum sealer from Costco is a better way to go. U don’t get all that freezer grossness inside the bag.
Great video
I use the egg muffin dish for my instant pot to freeze raw eggs
Thanks for all the great tips!
Keep up the great work!
Omg I can’t stand when I read « dethaw » hahahahha
Wow! Love the edit of this video! Keep on coming! 🙌🏻
You are awesome !! Great content always!
Thanks! Great information! 😊
Your zoom-in/zoom-out feature is REALLY being overused in this video and is very annoying. It makes for a very jerky presentation. In this case, less IS more.
7:21 omgggg lmaoooooo duhhhhhh!
Seems okay, but nutrients will no be the same.
Thank you so much !😊
thanks, great tips
Well done! Thanks !
Great info
I love this video. I freeze a lot of things but there were several in your video that I haven't tried. You can also freeze corn meal. Don't forget to put the date frozen on your containers and rotate items in your freezer. I also like freezing almond milk in freezer trays and using it in smoothies.
Is goat cheese safe to freeze?
Yes
I use a microplane on my frozen ginger it’s way easier, and I can get ginger paste without a mortar and pestle or blender!