Freezing Techniques Explained

Use different freezing methods for different types of food

Oct 2, 2008

Before stocking that freezer, remember that different foods require different freezing methods. Knowing which one to use will ensure the longevity of your frozen meals.

Air is a freezer chef’s greatest enemy. The trick to long-term freezer storage is to get as much air out of the packaging as possible, and there are several different freezing techniques that will help you accomplish this. Combating freezer burn means understanding these freezer methods and knowing when to use them:

Ziplock Freezer Bags - This is the simplest and most affordable way to store your freezer meals, but it works best with meals that contain a lot of liquid such as soups, stews and chilies. For best results, use a bag specially designed for the freezer (it will be called a “Freezer” bag vs. a plain “Ziplock” bag). Place the food in the bag and close all but one 1-inch corner of the bag. Lay flat and gently push the food towards the seal, taking care to force all the air towards the unsealed corner. When you are finished, seal the last inch. The food should fill the entire bag, and there should be no visible air bubbles. Lay flat to freeze. (This method is good for freezers with limited space.)

Flash-Freezing - Flash freezing works best with solid pieces of food, such as chicken nuggets, hamburger patties, calzones etc. This technique helps keep individual pieces of food from sticking together during freezing. To flash freeze, place the food on a lightly greased baking sheet and freeze until just solid, then place loose into a Ziplock freezer bag. Alternately, to extend the life of flash-frozen food, it can be removed from the freezer when just-solid and sealed with a vacuum sealer.

Vacuum Sealing - This technique requires an investment of between $100 and $200, plus the ongoing expense of buying refill bags. Vacuum sealers can be purchased at most department stores, and if you plan to keep food frozen for long periods of time, the investment is worth it. The method does have limitations, however. Even when a vacuum sealer has a “moist” setting, manufacturers don’t recommend that you use it to freeze foods containing a lot of liquid, since the moisture can get inside the machine and damage it. When freezing damp foods, it is best to place a paper towel just inside the bag’s opening (but outside of the seal area) to help absorb the liquid as it is sucked out of the bag. And it is best to avoid using a vacuum sealer altogether for very wet foods such as soups and stews.

Double-Wrapping - If you don’t have a vacuum sealer, you can extend the life of flash frozen foods or other dry foods by double wrapping them—first in plastic wrap, then in aluminum foil.

Freezing Casseroles and Pies - As a general rule, casseroles and pies don’t keep as long as other foods, so be sure to consume these items first if they are a part of a big freezer cooking session. The best way to freeze a casserole or pie is to prepare it in a disposable aluminum pan, taking care to fill the pan all the way to the top. Cover it tightly with plastic wrap, then cover with an additional layer of aluminum foil.

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