Free yourself from food waster with your freezer
Your freezer can be your friend, keeping some leftovers safe from turning into squish in your fridge or, if you’re so inclined, storing an extra batch of bolognese or crumble if you can make two at a time.
I only have a three drawer freezer as my house is ‘compact’. If you have a large freezer it’s a really good idea to keep a handle on what’s in there, if that’s in your brain or a written list. Food will keep for a long time but not forever.
Not sure what or how to freeze/defrost safely? As a rule of thumb freeze foods as soon as possible and eat them as soon as you can after defrosting.
FYI, I haven’t had a microwave since uni. Not because I think they’re terrible, more that we’ve always had modest kitchens/budgets, so buying something just for defrosting/reheating seemed a waste of cash. I know how to cook through from frozen!
Most foods can be frozen (see other sections).
Always label the food! Even though I only have a three drawer freezer, I’ve defrosted a pot of egg whites to discover a large glass of white wine swilling around the bottom of the pot. A little masking tape and a permanent marker is all you need.
Cool food as quickly as possible; so pop your lasagne/stew on a cooling rack and, if possible, away from the cooker, as it cools. Something is room temperature when you can’t feel any heat rising from it on the back of your hand
Have a good stash of storage containers on hand. Old ice cream tubs, plastic take-away pots, hummus pots – these are all great. They’re see through, have lids, are food grade and come in a variety of sizes.
These are my geek best. They are glass, so strong flavours/smells won’t linger. Nice sturdy lid so you can freeze dishes without needing to find the foil. You can put a lasagne or whatever from the freezer to the oven without faffing around. No jokes these dishes are brilliant. Not pretty but brilliant.
I’ll be adding to this section as I find more information. Questions? Email me ann @ storrcupboard.com