Required Reading

5 Links to Read Before Storing Your Food in the Freezer

By • January 22, 2014 • 9 Comments

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Each week, we’ll be sharing a comprehensive list of links to help you master something new in the kitchen. Culinary greatness, here you come.

Today: Make life easier with freezer-friendly meals.

On those rare days when motivation is high and time is abundant, you could spend a few solid hours in the kitchen and make enough food to get you through those all-too-common days when motivation is low and time is of the essence. The key? Choosing ingredients that get along with your freezer. These links are here to help you make the most of freezer-friendly meals.

Vegetarian ChiliShepherd's Pie with Sweet PotatoesNo-Knead Pizza DoughCoconut Chow Mein Cookies

  • Don't fear the freezer! Here are five reasons why it's your friend. (America's Test Kitchen.)

  • These 15 foods to keep in your freezer might surprise you. (Epicurious.)
  • Our complete guide to freezer-friendly foods. (Food52.)
  • How to choose the right freezer containers. (The Kitchn.)
  • Why the freezer is a worthy alternative to canning when it comes to preserving produce. (Serious Eats.)

What do you want to read about next? Tell us in the comments!

Jump to Comments (9)

Tags: 5 links, roundup, techniques, how to, freezer-friendly meals

Comments (9)

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9 months ago Lauren's Plate

Perfect reading for a Sunday afternoon as I prep for the week. Good stuff.

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9 months ago a

does anyone know where you can buy replacement lids? I have a great set of martha stewart pyrex with lids that have lasted forever. Now 10 years later the lids are a mess. the containers still have a lot of use if I can only find lids to replace them? Does any set sell replacement lids?

Stringio

9 months ago Dana Lee Dale

Anchor Hocking replacement lids: http://www.oneida.com/storage...

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9 months ago a

thank you!!!!!

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9 months ago Chris

One article you posted says to freeze made pasta and another says not to. ummmm

Me

9 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

The Epicurious article mentions to make sure it's al dente (or even more undercooked) when you freeze it so that it doesn't turn mushy when you defrost. We said not to freeze fully cooked pasta -- though for the record, pasta is something that we, personally, like to just cook fresh, whenever we need it. We think its texture is sacrificed a bit with all of the temperature change, though, like I said in the comment section of my article, it's personal preference!

Copy_of_kate001

9 months ago Kate J Daley

Milk. I had no idea I can freeze it. this is going to save me a trip to the store when I only need a cup for a recipe. Thanks!

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9 months ago LE BEC FIN

hi laure, this piece was such a great idea. I myself do a ton of freezer filling around this time of year. I have taught a class called Keeping a Green Kitchen, and I thought you might enjoy this 52 entry of mine re: packaging and freezing:
http://food52.com/recipes...

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9 months ago Lauren Kodiak

Thanks for sharing, LE BEC FIN! Those tips are super helpful.