Celery freezing tips? Submerge the bag in cold water and change the water out every 30 minutes. A 1-pound package can thaw in 1 hour or less where a 3 to 4-pound package may take several hours. Food thawed with this method should be cooked immediately and not refrozen. Microwave thawing: Cook food immediately after being thawed in the microwave. Keeping food partially cooked after using the microwave to thaw can pose as a food safety hazard. If you have more questions about freezing and food safety, check out the USDA website. For other tips on staying healthy and well, visit bannerhealth.com.
To prevent pieces from freezing together (and for freezing delicate fruits like berries), spread the pieces out in a single layer on a plastic wrap-lined sheet pan. Once they are fully frozen, transfer the pieces to your container and place it immediately in the freezer. With this method, any ice films form around each individual piece, rather than freezing all the pieces together in a big chunk. Many nights if I am making a lasagna or baked ziti, instead of making one, I make two: one to eat right away and one to freeze later on. Cook once, eat twice. It’s the same amount of work and you will be happy to have a casserole prepared on those busy nights. It’s also great to have a made-ahead dish on hand when you want to bring something to someone who’s sick or having a baby.
Sour Cream – This one changes consistency, so it’s best to bake or cook with when thawed. It probably won’t make the best topping for your tacos, but it would taste delicious in a casserole! Ricotta Cheese – Be mindful that this also changes consistency. However, there are so many ways to use ricotta cheese after it’s thawed! Lasagna roll ups, anyone? Cream Cheese – This is one that can change consistency. But if you thaw it slow and steady in the fridge, you’ll get the best result! Try to plan ahead when you want to use frozen cream cheese. Cheese, Sliced or Shredded – It’s always great to have cheese on hand! While you can freeze a whole block of cheese, we wouldn’t suggest doing that since it’s hard to use once you thaw it. Slice or shred it before you freeze to make it more convenient for meal prep. Read even more info on can you freeze yogurt.
Previous research notes that freezer burn is a condition where exposure to air within the freezer causes moisture loss, and that subsequent dehydration can lead to food that’s dry; has ice crystals on it; and shows changes in flavor, color, and texture after thawing. This doesn’t affect safety, Baker says, but it may make the food unappealing in terms of flavor and texture. Do: Put Dates on Each Food Once you put items in the freezer, their “sell by” date can act as a helpful guide for when you bought it, but it’s also a good idea to get into the habit of using a label system — freezer tape is very handy — and rotating older items to the front to be used sooner. That way, you can freeze up to the appropriate time frame for each food type, says Janilyn Hutchings, certified food safety professional and food scientist at StateFoodSafety, an Orem, Utah–based food safety certification and training program for the hospitality industry. Here are some general guidelines.