Used well, a freezer can be a cook’s best friend, as useful as your oven and cooktop. Learn all the tricks and tips you need to know about freezing almost anything with part one of this easy guide.
Freezing is a great way to preserve food for a long period of time, and that’s all thanks to some simple science. As the temperature of the food drops below freezing point, the water in its cells turns into ice crystals. The optimum temperature for freezing most foods is between -15°C and -18°C, because this is the temperature at which food-poisoning bacteria stops growing. In other words, freezing doesn’t kill bacteria but stops it from growing rapidly and prevents food poisoning.
You can turn your freezer into a mini pantry by freezing raw foods, such as meats, vegies, and cakes and muffins. Freezing homemade meals is also a great way of making sure you have delicious, nutritious food on hand whenever you need it.
In this comprehensive guide you’ll find out how to make the most of your freezer, plus a handy cut-and-keep chart. By mastering the art of organising your freezer, you’ll save time and money, and minimise wastage of good, fresh food.
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