Making the most of that Deepfreeze can be a great way to keep your shopping trips limited, help with saving money, and give you nutritious, versatile options. As long as you’re freezing the right way, that is. RELATED: Fresh vs. Frozen Food: Which Is Better for You? Here’s a quick cheat sheet on what to keep in mind.
1. Do: Consider Post-Thawing Texture
After freezing and thawing, some foods are exactly the same as they’d been fresh. For example, meats and fish return to their fresh state, as well as hard cheeses and sliced bread, according to East Lansing–based Felicia Wu, PhD, a professor in food safety, toxicology, and risk assessment at Michigan State University. But softer cheeses often change texture, she says, such as goat cheese, Brie, or Camembert. Many fruits and vegetables also tend to undergo a texture transformation that makes them great for smoothies, soups, and casseroles but not as ideal for eating fresh.
2. Don’t: Let Leftovers Sit Out Before or After Freezing
A common misconception is that any bacteria in leftovers will be killed by freezing. Unfortunately, that’s not the case, Wu says. “Many foodborne microbes can withstand freezing and pose a problem later when the food is thawed, especially if it’s not subsequently cooked sufficiently,” says Wu. “This is why, for example, not every fish can become sushi fish.” The U.S. Food & Drug Administration also points out that it’s unsafe to let food thaw at room temperature because bacteria can multiply rapidly and create toxins that will survive the cooking process — even if the food is cooked to temperatures that kill the bacteria themselves. RELATED: From Ground Meat to Sprouts, the Foods Most Likely to Be Contaminated
3. Do: Pack Your Freezer Full
This isn’t a food-safety tip, but your electricity bill will look better, says Wu. Using as much freezer space as possible increases your efficiency, she says — it takes more energy to keep the space at below-freezing temperatures with just a few items in there.
4. Don’t: Use Whatever Plastic Bags Are Handy
Usually, plastic zip-top bags designed for freezing may cost more than regular plastic bags, but it’s worth the investment because “freezer bags” are not a gimmick, explains Pendleton, South Carolina–based Kimberly Baker, PhD, RD, food systems and safety program director at Clemson University. “When packaging that’s not designed for the freezer is used, the food will lose quality more quickly,” she says. That’s because more air can get into the package, which can lead to freezer burn. Previous research notes that freezer burn is a condition where exposure to air within the freezer causes moisture loss, and that subsequent dehydration can lead to food that’s dry; has ice crystals on it; and shows changes in flavor, color, and texture after thawing. This doesn’t affect safety, Baker says, but it may make the food unappealing in terms of flavor and texture. RELATED: 20 Popular Food and Nutrition Myths You Shouldn’t Believe
5. Do: Put Dates on Each Food
Once you put items in the freezer, their “sell by” date can act as a helpful guide for when you bought it, but it’s also a good idea to get into the habit of using a label system — freezer tape is very handy — and rotating older items to the front to be used sooner. That way, you can freeze up to the appropriate time frame for each food type, says Janilyn Hutchings, certified food safety professional and food scientist at StateFoodSafety, an Orem, Utah–based food safety certification and training program for the hospitality industry. Here are some general guidelines:
Fruits and vegetables: up to 12 monthsRaw beef, veal, lamb, and pork: up to 12 monthsRaw poultry: up to 12 monthsGround meats: up to four monthsFish: up to six monthsPrecooked foods, like leftovers: one to two monthsCooked meats: two to six months
The reason ground meats have a shorter time frame than the other types of foods listed above is they stand a relatively higher chance of bacteria exposure due to the way they’re processed and handled, says Cambridge, Massachusetts–based William Li, MD, cancer expert and author of Eat to Beat Disease. Also, even if you’re thawing within the recommended time frame, he suggests smelling any meat once it’s thawed, because if the aroma is off, that’s a sign it’s no longer safe to eat. Usually the scent is pungent and unpleasant, and may smell like ammonia due to the breakdown in proteins and fats, adds Wu. RELATED: Do You Really Need to Eat Less Meat?
6. Do: Consider How Your Fish Is Handled
Seafood is highly perishable, which is why it’s great to have some in the freezer rather than hanging around for too long in the fridge, but how it’s handled and packaged can make a big difference, says Dr. Li. “Commercially caught fish and shellfish, flash frozen on the boat at sea, are usually vacuum-sealed and safe to keep for six months, although the flavor may go stale if you keep it that long,” he says. Even mild thawing can shorten a fish’s freshness, he adds, so it’s important to keep frozen seafood completely frozen. That means if you’re running other errands after going to the grocery store, it may be worth bringing a cooler with ice packs to ensure your frozen fish stays at the right temperature. If you’re buying fresh fish, use freezer-designed packaging like freezer bags or freezer paper. You may also want to consider investing in a vacuum sealer for fish and other foods.
7. Don’t: Thaw on the Counter
Thawing food properly is critical to preventing foodborne bacteria from multiplying to dangerous levels, says Hutchings. Don’t plan on thawing any kind of food at room temperature, she advises, even seemingly “safer” options like leftovers or cooked meats. Instead, she offers these four methods:
Thaw by cooking This works especially well for small pieces of food, including ground or chopped meat.Thaw in the microwave This is typically the second-fastest way to thaw food (cooking is the fastest). It’s not recommended for large food items, such as whole chickens, but it is ideal for smaller foods or foods that will be added to a larger dish later.Thaw in cold water This method takes about 20 to 30 minutes per pound of food. As the USDA points out, make sure to use waterproof packaging, change the water every 30 minutes, and keep the water at 40 degrees Fahrenheit or below the entire time.Thaw in the refrigerator This is by far the easiest and safest way to thaw frozen food, but it takes the longest. Depending on the fare, it can take 24 hours per pound of food.
8. Do: Refreeze Properly
When it comes to refreezing foods that have previously been frozen and then thawed, a good rule of thumb is to avoid it when you can, because the moisture that’s lost through the initial thawing process will affect food quality, says Hutchings. That said, the USDA recommends these steps:
If a food has been thawed in the refrigerator safely, you can refreeze it, as long as it’s within three to four days since thawing.Food that was thawed and then cooked is safe to refreeze.Do not refreeze any foods left outside the fridge for longer than two hours. If you’re in temperatures above 90 degrees F, the USDA puts that time window at one hour.Previously frozen meat, poultry, or fish purchased from the store can be refrozen as long as it’s been handled safely and hasn’t been at room temperature for more than that two-hour period.
With safety procedures and good habits in place, you can make the most of your freezer as a go-to place for healthy foods. With a well-stocked space, you may even be able to stretch out the time between shopping rounds. RELATED: 10 Things You Wanted to Know About Salmonella (but Were Too Afraid to Ask)
