Storage Time and Tips for Freezing Certa
Source of Recipe
Emma
List of Ingredients
Storage Time and Tips for Freezing Certain Foods Recipe
This information comes from about.com. While is some discrepancy on
whether you can freeze some items or not (for example milk,
scrambled eggs, etc. which many people have frozen just fine), this
can be a handy general guide for those that are starting out.
Jessie
BREADS, MUFFINS Up to 1 month
Cool completely before freezing. Do not frost. To thaw, loosen wrap
and let sit at room temp 2-3 hours. To heat, wrap in foil, reheat
350 degrees 15-20 minutes. Heat frozen waffles without thawing first.
SANDWICHES Up to 2 weeks
Don't make sandwiches with jelly, mayonnaise, cooked egg whites or
raw veggies (especially lettuce). Choose peanut butter, cream
cheese, meats, shredded cheeses, grilled and cooked veggies. Spread
bread with a very thin layer of butter before layering.
FROSTED CAKES Up to 3 months
Buttercream frosting freezes well. Custards and egg white frostings
do not. Cool completely. Place unwrapped cake in freezer to harden
frosting before wrapping. Thaw loosely covered overnight in fridge.
UNFROSTED CAKES Up to 6 months
Cool completely before freezing. Place cakes, especially angel and
chiffon, in cake container to avoid crushing. Thaw, wrapped, at room
temperature 2-3 hours.
CUSTARD PIES, CREAM PIES, MERINGUES Do not freeze well
Not recommended
UNBAKED FRUIT PIES Up to 3 months
Before filling, brush bottom crust with egg white to prevent
sogginess. Add extra tablespoon of flour to filling. Don't cut vent
holes in pastry. Cover with inverted pie plate until firm. To bake,
unwrap, cut vent holes, bake at 425 degrees 15 minutes. Reduce heat
to 375 degrees, bake according to recipe until center bubbles and
crust is brown.
BAKED FRUIT PIES, NUT PIES Up to 4 months
Cool completely before freezing. Cover with inverted pie plate until
firm. Wrap well. To heat, unwrap, bake at 325 degrees for 30-45
minutes until warm.
COOKIE DOUGH Up to 3 months
Wrap well. Let thaw in refrigerator overnight before baking unless
the recipe states the frozen dough can be baked. Shape into cookies
before freezing for fastest baking.
BAKED UNFROSTED COOKIES Up to 1 year
Cool completely, wrap well in layers in freezer container and
freeze. Thaw, wrapped, at room temperature. For crisp cookies, thaw
unwrapped at room temperature.
BAKED FROSTED COOKIES Up to 2 months
Freeze uncovered on cookie sheets until cookies and frosting are
firm. Then stack in layers in freezer container, wrap well and
freeze. Thaw, wrapped, at room temperature.
BUTTER Up to 9 months
Freeze in original packaging, placed into heavy duty freezer bags.
Thaw in refrigerator or in microwave.
MILK, CREAM Difficult to freeze unless whipped
Milk, cream and light cream will separate
Whipped heavy cream will freeze well. Place dollops on cookie sheet,
freeze until firm, then place in bags and freeze. Let thaw in
refrigerator.
UNCOOKED EGGS, EGG SUBSTITUTES Up to 6 months
If freezing yolks separately, add 1 tsp. sugar or salt per egg yolk,
depending on end use. Make sure to mark what you added!
COOKED EGGS, MAYONNAISE Do not freeze well
Not recommended
VEGETABLES Up to 6 months
Blanch before freezing. Remove as much air as possible from package
before freezing. Vegetables with lots of water like salad greens and
tomatoes do not freeze well. Do not freeze deep fried vegetables.
FRUITS Up to 1 year
Freeze loose small fruits in single layer on cookie sheet until
firm; then package in airtight freezer bag or container and freeze.
Thaw in refrigerator.
SAUCES Up to 3 months
Most sauces will separate after being frozen. If mixed with other
ingredients, freezing quality will increase. Sauces with cornstarch
and cheese lose quality fastest. Leave some head space for expansion
when freezing in plastic containers.
CASSEROLES Up to 3 months
Cornstarch sauces can be frozen when mixed with other ingredients in
a casserole. Slightly undercook casseroles, as they will finish
cooking during reheating.
SOUPS Up to 6 months
Cool completely, skim off fat. Place in rigid plastic containers,
leaving 1/2" head space for expansion.
MEATS Fresh: 1 year; Cured: 1 month
Do NOT refreeze thawed meats. If you thaw frozen meat, cook it in
some form, then it can be refrozen. Cured meats should be frozen for
just one month. Do NOT freeze stuffed chicken or turkey. Make sure
to reform ground beef into thin patties before freezing for quick
thawing.
FISH Up to 3 months
Wrap tightly in heavy duty freezer wrap or plastic bags. Thaw
overnight in refrigerator before cooking.
COOKED PASTAS Up to 2 months
Cooked pastas lose quality when frozen. Undercook and freeze in a
sauce for best results. Thaw overnight in refrigerator before
reheating.
|
|
member logon
