Eight food items you never knew you could freeze
As most UK families are stocking their cupboards with staples to prepare for potential weeks indoors, we thought it would be useful to reveal eight of the more surprising food items that can be safely frozen and used at a later date. Food waste isn’t good for the environment or your pocket, by saving and freezing leftovers you can save money whilst doing your bit for the planet…
Eggs, chocolate and even cooked pasta are on the list – by storing food at below zero degrees the conditions are frozen, preserving the food as potentially harmful molecules enter a dormant state. Most foods will last at least three months in the freezer, so you can defrost as needed at later date. But please remember that once food is defrosted it isn’t then refrozen, this can lead to illness.
EGGS: Egg shell can’t be frozen, but everything else can. Crack the eggs into a muffin tray, then place into the freezer. Once fully frozen they can be transferred into a plastic container, for more space and safe storage.
CHEESE: Can be frozen as a full block or you can grate the block and freeze it, meaning you can grab handfuls of cheese as and when you need it. Anything from mozzarella to parmesan can cope with being put in the freezer, all except cottage cheese which may not react well.
MILK: Frozen milk should be thawed before use, give it a big shake before pouring to ensure all the solids and liquids have been fully mixed. Milk will also expand when it’s frozen, so don’t put it in a tight container.
BREAD: This should always be frozen from fresh otherwise it will still be stale once defrosted. You can freeze a full loaf or individual slices if easier. Leave bread to thaw naturally or pop straight into the toaster.
CHOCOLATE: Chocolate contains very little water which means it won’t change much as other items when frozen and defrosted. Put the chocolate in the fridge for a few hours before placing into the freezer to help bring the temperature down slowly, reducing the risk of the flavour or appearance changing.
RICE AND PASTA: It’s almost impossible to make the right amount of pasta or rice, but instead of throwing the excess away, you can freeze it. Place the left over cooked rice or pasta onto a flat baking tray and into the freezer. Once fully frozen you can transfer to a more suitable container. To defrost and recook, simply pour hot water over it
YOGHURT: Fro-you is an increasingly popular dessert which can also be enjoyed at home. Some yoghurts can be affected by the freezing process, so it’s worth freezing just a small amount in the first instance, to ensure the taste isn’t affected dramatically.
Top tip – Freezers can become messy very quickly, so it’s a good idea to freeze food as flat as possible and get rid of any excess package to keep order and create space.