A few simple tricks to make freezing work for you
June 12, 2012 4:24PM
Grated Asiago Cheese
Updated: July 14, 2012 6:05AM
Learn to use your freezer in a more organized way, and you’ll save time and money.
Organize the containers in your freezer using color-coded lids, such as green for vegetables and red for meat. You also can use colored tape (available at most office-supply stores) to create a border around the lids instead.
† Hard cheeses like Parmigiano-Reggiano or Pecorino Romano can be grated and frozen in an airtight container.
† Rarely will you use a whole can of chipotle chiles packed in adobo sauce — a little goes a long way. Spread the leftover chiles on a parchment-paper-lined baking sheet and freeze before transferring to a resealable freezer bag.
† Freeze leftover buttermilk by the tablespoon in an ice-cube tray. Transfer the premeasured frozen cubes to a labeled resealable freezer bag. If separated after thawing, whisk or blend together before using in a recipe.
† Roll leftover uncooked bacon strips into coils and freeze on a flat surface. Toss them into a resealable plastic bag so you can just grab what you need.
† When freezing or refrigerating pungent foods like chopped onions, wrap them in freezer bags or aluminum foil, which are more likely to contain odors than plastic wrap or resealable sandwich bags.
† Caramelize as many onions at one time as possible and freeze by spoonful on parchment-paper-lined baking sheet. Store the frozen mounds in resealable freezer bag; add to soups, sandwiches, omelets and just about anything else you can think of for a sweet spike in flavor.
Scripps Howard
