Running late. Again. On days like these, there is nothing more comforting than knowing that all you’ve got to do in order to have supper up and running when you get home is open the freezer, pull out some leftovers and stick them into the oven. The worst feeling is when everybody is ready to bet their most valuable possessions that this supper is, once again, coming from "you know where." No need to fret, we’ve got 4 tips for you that will make your frozen foods last longer and taste just as if it just came out of the oven.
- In order to guaranteed that your leftover turkey or roast tastes just as good and fresh the second time around, pour enough gravy over the leftover meat, making sure to cover it completely, before freezing it in an airtight storage container. The gravy will act as an extra protection, allowing you to store the leftovers for a longer period of time. In addition, when you re-warm it, the gravy will keep the turkey or roast moist.
- If you buy meat and/or chicken and plan on storing it in the freezer for a little while, there is absolutely no reason for you to repackage it. Planning on keeping it stored in the freezer for a longer period of time? In that case, you are best off adding an additional layer of wrapping protection to prevent it from freezer burn. If you are looking for the easy way out, simply wrap the original packaging in a piece of heavy-duty aluminum foil.
- When freezing various items at the same time, avoid stacking one item on top of the other. Instead, spread them out using all your available empty space. Spreading them out allows the food to freeze faster, which in turn prevents ice crystals from forming over the food. You want to stay away from the crystals as much as possible since that is what causes the food to lose its freshness.
- Find that your vegetables never taste fresh once it is frozen? Here’s the secret- Blanching. Boil the fresh vegetables for just two minutes. Then, promptly place them to chilled in a large bowl of ice water. Allow them to dry before bagging or wrapping them and placing them in the freezer. By blanching the fresh vegetables, you are slowing down the enzyme activity which would have lead the veggies to deteriorate.