FREEZE FRAME

Freezing cheese changes its texture slightly and it can become crumbly when thawed. However, hard and semi-hard cheeses such as Parmesan and Cheddar can be frozen in their unopened original packaging without too much change. If you’ve already opened it, store in in a Ziploc bag with all the air pressed out of it. Grate cheese such as mozzarella before freezing for using on pizzas or grilled cheese sandwiches, and separate cheese slices with baking paper and store in a freezer bag or airtight container.

Bread freezes well if it’s sealed properly. Slice, wrap tightly in clingwrap, then in foil, then in another bag, or it will dry out. It can be toasted from frozen without much change in texture or flavour. Cookie or scone dough can be portioned and frozen on a tray, then placed in a freezer bag (remove as much air as possible). It can be baked from frozen.

Whole eggs can’t be frozen, but egg whites do very well. Freeze in a bag or plastic container and use to make meringues, cakes, soufflés, or omelettes.

Fruit, particularly berries, banana and mango, freezes really well, but don’t throw it all into one container otherwise you’ll struggle to prise it apart when you’re ready to use it. Instead, lay individual berries or slices of fruit out a baking sheet and freeze for a few hours, then transfer to a freezer bag once frozen. This way they won’t stick together and you can use them as and when you need to. Bananas are a special case. They can be frozen in their peels but will be mushy once thawed, so use them in smoothies or baking. You can also blend frozen banana with a can of  coconut cream to make an easy ice cream. If you need slices, freeze them individually as described above. Defrost fruit in the fridge or at room temperature; it will thaw quickly due to its high sugar content.

Freezer bags are best for meat, and vacuum-sealed ones are even better. Try to remove as much air as possible, or ask your butcher to vacuum-seal it for you. If you’re really serious about it, buy a vacuum sealer for home use. Also, don’t put meat that is packaged on Styrofoam and wrapped in clingwrap in the freezer – the air between the packaging and the meat can cause freezer burn, so rather transfer it to a freezer bag and squeeze out all the air before freezing.

These freeze very well, but think about the quantities you freeze them in. It’s unlikely that you’ll need litres at a go, so rather freeze them in smaller quantities so they’re easy to defrost. You can also store stock in ice tray so that it’s easy to use.

You can easily freeze cooked pasta and rice, portion and place in freezer bags so that you don’t have to defrost it all when you need a small amount. This also applies to cooked grains such as quinoa, barley and buckwheat. Fresh pasta can also be frozen in the same way. You don’t have to thaw it before cooking, but add a little more water than you usually would so that the temperature doesn’t drop too much when the frozen pasta is added. 

Wash and cut vegetables and herbs to the size you need before cooking them as chopping after thawing can be a mushy task. Blanch vegetables that need to retain some texture, such as beans or broccoli, before freezing, but don’t bother with veggies that are going to be soft when cooked, such as baby marrow, tomatoes and spinach. To preserve herbs, chop, then put into ice trays and top up with water to just cover. Once frozen, pop out into a Ziploc bag and store in the freezer. Hardy herbs will stay edible for up to two months in the freezer, but don’t use them to garnish food, they’ll be sad and soggy. Fresh is best for that. Keep a bag of veggie scraps and peels in your freezer to add to stock.

1. Never freeze food in glass containers unless you’re certain they’re freezer safe. Glass that hasn’t been tempered can shatter, especially if you’re freezing a liquid that expands as it freezes. Rather opt for Tupperware containers or freezer bags.
2. Don’t defrost food, especially meat, in hot water. You run the risk of partially cooking it, and changing its texture and flavour. Try not to microwave frozen meat to thaw it either, it will start cooking and be weird. Either defrost in the fridge or at room temperature.
3. Don’t leave leftover food out of the fridge overnight to cool, even in winter. Let it reach room temperature (this is just so that it freezes quicker), then freeze as soon as possible.
4. Don’t refreeze thawed food. When you freeze something, its cells rupture, changing the texture, which is why fresh food often tastes better than frozen. If you thaw food, and then refreeze it, the second thaw breaks it down even further, making it mushy and unappealing. Bacteria can also take up residence if it’s not thawed at a low enough temperature, which can be dangerous. You can, however, safely refreeze cooked meat that was previously frozen.
5. Don’t overcrowd your freezer: air needs to be able to circulate. If your freezer is packed to the brim, it won’t function optimally.

Fruit and vegetables with a high water content, such as lettuce, cucumber, celery, apples, grapes (although you can eat these frozen) and watermelon. They will lose their structure and become mushy. Dairy products such as soft cheese, cream cheese, custard and yoghurt.

The best way to freeze a cake is to bake the layers as usual, let them cool completely, and then ice them. Then clear out your freezer and put the iced cake on a tray in the freezer – completely unwrapped. Let it freeze until solid, at least four hours. Remove and wrap securely in clingwrap and a layer of foil. Store-bought cakes should be wrapped and frozen in the same way. Moist, dense cakes such as carrot cake freeze the best, and icings with a high far content, such as buttercream and cream cheese icing, freeze well due to their high fat content.