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Freezing: Freezing tips

Source of Recipe

Cook Now, Serve Later
* Because freezing has a tenderizing effect on meat, it is a good way to preserve this product. Freeze meats in small quantities to reduce thawing time. Divide ground meat into patties; wrap steaks and chops individually, and cut boneless roasts in half.
* Before freezing fish, dip it in lemon juice to help preserve its original taste and texture, then wrap it snugly in plastic wrap, followed by a layer of heavy duty foil.
* A convenient way to freeze egg whites is in an ice cube tray - 1 per cube. When solid, transfer the frozen egg-white cubes to freezer bags.
* To prevent coagulation of egg yolks, stir 1/2 tsp of salt or 2 tsp sugar into each 1/2 cup (6-7) yolks before freezing. When using, adjust recipes accordingly.
* To freeze whole eggs, remove them from shells and stir whites and yolks together. Add 1/2 tsp of salt or 2 tsp of sugar per half dozen eggs.
* Cheddar, Swiss, Gouda, mozzarella and Parmesan cheeses freeze well, but should be frozen in portions of no more than 2 pounds. Wrap the cheese tightly, first in plastic wrap, then foil. Thaw in the fridge overnight to prevent crumbling.
* Fruits that freeze well are berries, citrus fruits, figs, peaches and cherries.
* In the frozen state, fresh ginger is easier to peel and grate, and keeps several months.