Did you know that the UK throws away 6.7 million tons of food every year? Not only is that terrible for the environment but it also works out at up to £400 per household. Ouch.
And there’s no need to throw away food when most people have a freezer in their house. But there are also a lot of myths out there about what you can and can’t freeze. And this puts people off increasing the shelf life of their food.
So, to encourage people to make more of their ice boxes, we’ve put together a myth busting guide about what you can and can’t freeze. And even if you you're a regular shopper in Iceland, we bet you’ll find something on the list that surprises you!
What you can freeze: foods that last longer in the freezer
The truth is that you can freeze so many things! From chicken breasts to fish, from veg to ready meals. So, while we’re not going to list everything you can put in the freezer, here are some that you might not have thought possible…
Food close to its sell by date
While the best advice is “freeze on day of purchase” there’s no reason you can’t freeze things that might otherwise go in the bin. The freezing process hits the pause button. And while it won’t last in there forever, it will buy you some time while you organise that meal planner.
Loaves of bread
Ever see loads of delicious discounted loaves and bagels in the supermarket but know you’ll never get round to eating them? You can actually freeze entire loaves and then heat them back up in the oven for a super crusty finish!
Pasta dishes
Obvious, right? But wait. If you’re making the pasta to batch freeze, make sure it’s slightly undercooked. When you reheat it in the microwave, your pasta will come out perfectly cooked.
Coffee
Storing frozen ground coffee works well and keeps its freshness. Just make sure it’s stored in an airtight freezer bag or solid Tupperware container – or the coffee will absorb other food smells in your freezer. Pizza-cino anyone?
Sauces
Whether it’s passata or pesto, big batches of sauce can be portioned up into freezer bags or tupperware for later scarfing. Future you will be ever so grateful.
Dough
Dough can be temperamental at the best of times, so you’d think freezing would be out? You’d be surprised. As long as your dough has risen and is ready to be baked, it’s does just fine freezing. Then defrost and bake as usual.
Herbs
If you’ve ever bought a herb plant from the supermarket only to use a bit and guilty watch it wilt, you’ll be relieved to hear that most common herbs are totally freezable. The best idea is to wash them, pat them dry and chop. Then they can go into labelled freezer bags. Alternatively, you can put your chopped herbs into ice cube trays with a little water. Voila! Instant herb cubes you can add straight to your sauces.
Spoilers: there are some other amazing things you can do with ice cube trays.
Cooked rice
Surprising right? Lots of us assume that this a no-no but cooked rice is fine to freeze as long as you do it quickly after it’s been cooked.
Lemons and limes
Not only do these freeze well, but (if you cut them into wedges first) they’re something very special in a cold drink. That’s code for gin & tonic.
Freezing tips for dairy, meat and baked goods
Pretty amazing what you can freeze, isn’t it? But freezing often isn’t worth it if you’re giving food a longer life and yet dramatically degrading the quality of the food. Below are some tips on how to freeze and defrost dairy, meat and baked goods:
Freezing milk and cream:
Milk and cream can be frozen, but the texture will change. After defrosting, the milk may become grainy or separate, but it is still safe to use.
Pour the milk or cream into an airtight container, leaving some space at the top to allow for expansion during freezing.
Place the container in the freezer and use within 3 months for best quality.
Freezing cheese:
Most cheeses can be frozen, but the texture will change. Hard cheeses like cheddar and parmesan freeze better than soft cheeses like brie and camembert.
Cut the cheese into small pieces or shred it before freezing. This will make it easier to use later.
Wrap the cheese tightly in plastic wrap or aluminum foil, or place it in an airtight container. Label with the date and type of cheese.
Cheese can be frozen for up to 6 months.
When you want to use it, let it defrost in the fridge for 24 hours. This will help keep its quality and texture.
Meat:
Meat can be frozen for up to 12 months without affecting the quality.
Before freezing, wrap the meat tightly in freezer paper, aluminum foil or plastic wrap to prevent freezer burn.
You can portion the meat into individual servings to make thawing easier, but there’s no need if you’re cooking a whole joint or steak.
Thaw the meat in the refrigerator for 24 hours before cooking.
Baked goods:
Allow bread and cakes to cool down completely before freezing.
Wrap items in plastic wrap or aluminum foil, and then place them in a freezer bag to prevent freezer burn.
Most baked goods such as bread, muffins and biscuits can be frozen for up to 3 months.
Thaw baked goods at room temperature for a few hours before eating or in the refrigerator overnight.
What you shouldn’t freeze: food to avoid
There’s only one real must not freeze. If you’ve defrosted food and reheated it, don’t freeze it again. This can get dangerous as you’re aiding the build up of harmful bacteria and potentially other nasties. It’s good to remember that freezing doesn’t kill bacteria. It just puts it into hibernation.
Otherwise it’s really more a case of shouldn’t. The truth is that you can freeze just about anything. But should you? Some food doesn’t defrost well, so it will lose its quality and won’t be very palatable.
Salad
If you go ahead and freeze lettuce, tomatoes, cucumbers, you’ll find they get really soggy when they’re defrosted. Well worth thinking about when you put lettuce in fajitas and then freeze them. You might not like what you bite in to!
Cooked veg
While you can initially freeze veg, you’ll find it might disintegrate when being defrosted – especially if it has a high water content. If you’ve had a roast dinner microwave meal, you’ll know how slushy the broccoli can get!
Got leftover stir fry? Then it’s best to have it for lunch tomorrow. Trust us. Defrosted and reheated beansprouts? Yeesh!
Cream
It’s totally possible to freeze cream, but it can curdle while thawing out – so best avoided. This is definitely worth thinking about before you go ahead and freeze food with cream in the recipe – i.e. soup or desserts. The same goes for mayo.
Egg yolks
While you can freeze egg whites just fine, egg yolks are unstable and will totally lose their yum factor. (Scientific term.)
Fizzy drinks
These are likely to explode in your freezer so don’t even try!
Why fresh greens, eggs, and mayonnaise-based foods don’t work
Fresh greens such as lettuce and spinach, contain high amounts of water and are delicate in structure. So when the water in their leaves expands and crystalises, it causes leaves to wilt and become limp when thawed. Freezing also breaks down the chlorophyll present in the leaves, losing their colour and resulting in a mushy consistency when thawed. Skip!
Eggs also have a high water content. The water present in eggs freezes and expands, causing the shell to crack and the texture of the egg to change. Hard-boiled eggs also do not freeze well, as they can become rubbery and lose their texture.
Mayonnaise-based foods like potato salad and coleslaw are typically made with mayonnaise or sour cream, which contains oil. When these types of foods are frozen, the water present in the ingredients expand and separate from the oils when thawed, causing the mixture to become watery and lose its original texture and flavor.
How to freeze food safely
So, now you know what you can and can’t freeze, but how about some info on the best way to freeze your food? Here we’ll cover both the way you should freeze food and how long you can freeze it for.
Best storage solutions
To ensure that your frozen food remains safe and fresh, it's important to choose the right packaging. Here are some tips:
Use moisture-proof and vapour-proof packaging materials, such as freezer bags or containers specifically designed for freezing. Old takeaway boxes aren’t ideal - as the platic is likely to get brittle and crack.
Make sure your packaging is airtight to prevent freezer burn.
Always label your packages with the date and contents.
Keep your freezer temperature at or below 0°F (-18°C).
Store frozen foods in a single layer whenever possible to ensure even freezing and quick thawing.
Organise you freezer so that the oldest frozen items are used first.
How long can you freeze food for?
Food | Freezer storage time |
---|---|
Meat (raw) | 6-12 months |
Meat (cooked) | 2-3 months |
Poultry (raw) | 6-9 months |
Poultry (cooked) | 2-6 months |
Fish (raw) | 2-6 months |
Shellfish (raw) | 2-3 months |
Soups and stews | 2-3 months |
Vegetables (raw) | 8-12 months |
Fruit (raw) | 6-8 months |
Baked goods | 2-3 months |
Common myths about freezing food
Myth #1: Freezing will kill bacteria and make food safe to eat
Think that freezing foods kills bacteria? We’re afraid not. While freezing can slow down or pause the growth of bacteria, it won't kill it. As soon as you thaw the food, the bacteria will be back! That's why it's important to handle and prepare food safely before freezing, as well as defosting carefully and cooking thoroughly.
Myth #2: Freezing will ruin the texture of food
So we’ve covered the fact that freezing can ruin the texture or taste of some foods, but for the most part this is just another myth. While some foods may be better off fresh, most foods can be frozen with little impact. In fact, some foods are improved after being frozen.
(As reported by the BBC, when you freeze the starch in foods like bread or rice, you’re actually helping reduce the calorie count.)
Myth #3: you can't freeze dairy products
Contrary to popular belief, you can freeze dairy products. However, you may notice a change in texture or consistency once they've thawed. But if you're planning to use the dairy product in a recipe, the change in texture won't matter much.
matoes) don't freeze well. Additionally, if you're freezing cooked food, make sure to let it cool completely before putting it in the freezer.
Myth #4: you can refreeze thawed food
Once you've thawed food, you shouldn't refreeze it without cooking it first. This is because the process of thawing and refreezing can lead to the growth of bacteria, which can cause food poisoning. And the other problem is that the more times you freeze and thaw, the more you impact the quality of the food.
Best freezer organisation tips
Keeping your freezer clean and organised can save you time, money, and space in the long run. Here are some tips on how to get the most out of your freezer space:
Group items together
Meats with meats, vegetables with vegetables, fruits with fruits and so on. This will help you find what you need at a glance so you don’t need to waste energy digging through your freezer.
Label everything
Love labels? Thne you’re in for a great hour! Label everything clearly with the contents and date. Keep track of what’s in your freezer and how long it’s been there. That way, you can use our freezer guide (above) and eat food while it’s still good quality.
Use containers
Use containers to maximise space and keep items separated. Clear plastic bins or baskets work well for separating smaller items like fruit and vegetables. Freezer safe boxes and bags are a good idea - but never overfill them. Leave space for your food to freeze and expand.
Use the door
If you have a door on your freezer, it’s typically the warmest part of the freezer. So it’s best to use it for items that are less likely to get freezer burn, like ice cream or frozen fruit.
Keep it clean
Regularly clean out your freezer to prevent ice build-up and keep things organised. We’ve got a pretty great guide to defrosting a freezer.
Want to keep waste to a minimum? Find out more ways to keep food fresh. And if you’re looking for something new, check out our fridge freezers, including American style fridge freezers and integrated fridge freezers.