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Good Freezing = Good Eating

Bro! Mom is gone, and I know you’re tired of always ordering Seamless. So whether you meal prep, order in, or are generally stocking-up (yes you should buy more than milk and eggs every once-in-a-while), preserving your food is a pretty good thing for you to know how to do. You have a freezer, you might as well use it..

Here are just a few tips that will preserve your food without petrifying your place:

When looking to preserve cooked foods, aim your sights on things that lend to freezing better than others, such as stews, broths, chilis, meatloafs, etc, suggests Cooking Light . Generally, this means things that have carbs or protein but are somewhat liquidy. This could definitely come in handy next time you want to take some of your Dad’s famous chili home, or even if you want to save it for a rainy day in bed with bae.

When dealing with any kind of protein on its own, vacuum seal as often as you can. This not only keeps excess air and odors out, but it will ensure maximum preservation time. Most at home vacuum sealers retail for about $40, and sometimes butchers, or delis offer that service for free so check out your options. It’s a worthy investment. Grocery store meat rarely comes in portions small enough for one (or even two for that matter), so the cost of a machine will easily outweigh the meat you generally waste.

For the health junkies and gym heads out there we know how hard it is to get your servings of veggies in without wasting the money on greens that are going to go bad before you’ve eaten them all. So try this tip. Just like you meal prep for the week, freeze prep your veggies as well. Leave the ones out that you need for the week to cook up, and freeze the rest. If all hope is lost, you can just defrost them, and combine them all for a stock (with a protein) which can be easily repurposed and reused.

But freezing is just half the process. When you’re ready to take stuff out of the freezer, never defrost it with hot water. Doing this is most likely the reason why the texture and taste of your food didn’t match the original flavor. Always defrost your food at room temperature.

P.S. Here’s a cheat sheet of freeze times for different food products gathered from Bon Appetit:

  • Fruit: 2-3 months

  • Vegetables & Herbs: 2-3 months

  • Soups & Stocks: 6 months

  • Meat: 3-4 months (chicken 6 months, but don’t press your luck)

  • Sauces: 3-4 months

  • Baked Goods: 2-3 months

  • Casseroles & Pastas: 2-3 months

Now that you’re on your own, you’ve gotta do the heavy lifting in the kitchen and out. Stay frosty.

About Justin-Rayne (61 Articles)
Justin-Rayne Bryant is an innovative, ambitious, and enticing gentleman hailing all the way from Little Rock, Arkansas. He is a recent mass communications masters graduate of Syracuse University, where he matriculated at the top of his class. He currently works as a managing editor for a publishing house that features creative individuals within the editorial, art, and design communities. In his free time, Bryant is striving towards establishing himself as a ‘Multi-Media Monster’ within the fashion industry via the editorial, digital, and broadcast platforms. Justin-Rayne first began to receive notoriety as journalist due to his exemplary ability to translate all things fashion, from trends to reviews, into intimate and relatable pieces of editorial artistry. Through unwavering determination and dedication to the constant promotion and dissemination of his work via social media, his brand began to grow. In the past, he has had the satisfaction of working as a weekly broadcast style consultant for KNWA news in Arkansas, a fashion closet coordinator Esquire Magazine and now Bryant free-lances as a stylist and fashion writer for several online and print publications. This southern bred and born casanova can’t wait to for you all to see him take a bite out of the Big Apple and the media industry.

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