Susie Theodorou - Can I Freeze It?: How to Use the Most Versatile Appliance in Your Kitchen

Freezing preserves food by slowing down the growth of the microorganisms that cause decay. It does not kill microorganisms; but to grow they require water, and if the water within the cells of the food has been turned into ice, that means it is unavailable for bacterial growth and chemical reactions.

In order to achieve proper freezing and prevention of decay, a constant temperature of 0F/-18C or less is required. Some freezers cannot achieve or are not kept at that temperature. If the temperature in the freezer fluctuates, the length of time foods can be kept is reduced considerably. In order to help maintain the lowest possible temperature, keep freezer doors closed as much as possible, add small quantities of unfrozen food at a time, and make sure that all prepared food has cooled to room temperature before it is placed in the freezer.

The faster food is frozen, the better, as fast freezing creates smaller ice crystals. Food that is frozen slowly develops large ice crystals that can pierce the cell walls, possibly causing a compromise in the flavor and texture of many foods.

Always place unfrozen food in the coldest part of the freezer until solid, then organize the freezer as appropriate, with foods that are to be stored the longest kept in the coldest parts at the back, and foods that will be used quickly kept close to the front or on top.

Many freezers have a fast-freeze switch, which lowers the temperature to enable food to be frozen more quickly. Once the food is solid, turn off the fast-freeze switch. Other models have a thermostat dial so you can turn the dial to its lowest temperature setting while the food is freezing and then once the food is frozen solid, return the dial to the original setting. Dont forget to do so, as these dials may also control the temperature within the refrigerator.

Last, a word on what happens when freezing goes wrong. The telltale sign of freezer burn is a frosty, gray appearance on the surface of the food; freezer burn can cause the prepared food to taste spoiled and tough. This happens when air dries out the surface of the food as it is in the freezer. It can easily be prevented by wrapping the foods tightly with the correct materials.

When freezing food, make sure you leave plenty of clear space around each container or package you are freezing to allow the air to flow around the unfrozen food and freeze the food quickly and evenly. After the packages are frozen, stack them more efficiently.

Foods frozen in smaller quantities will freeze faster than foods frozen in larger quantities, helping to prevent a buildup of large ice crystals.

Use shallow containers with a wide surface area relative to depth. This will enable food to freeze quickly all the way through. If using plastic freezer bags for meats, vegetables, sauces, or soups, seal them well, then place them flat on a chilled baking sheet until frozen solid. Again, a wide surface area will aid in the formation of tiny ice crystals and will also make for faster thawing.

It is important to cool food completely to room temperature before freezing. Placing hot foods in the freezer will raise its temperature, slowing down the freezing time and possibly thawing other foods, and the centers of the foods may not freeze quickly enough to prevent spoilage.