There are some foods, e.g. salads or hard-boiled eggs, which definitely can’t be frozen. (Or rather, they can be frozen but won’t be worth eating when defrosted.) However, nearly all cooked foods can be frozen. Raw fruit and vegetables can still be cooked after freezing and may take less time. It’s best to pick them before they become over-ripe. Always wash and trim them before freezing, as they will tend to be a bit mushy afterwards, although still good to use in cooking.
With the festive season approaching, it is very likely there will be times when food is left over after guests have departed. So, why not make sure you have room in your freezer for anything that can’t be used straight away? Then, in January they will provide many an easy meal to cheer you up, whether reheated or used to make soup.
ENERGY SAVING TIPS FOR FRIDGE & FREEZER
Some ideas of ways to use less electricity and save money:
• When cooking for the freezer, leave out some water and add it after defrosting (e.g. soups).
• Leave food outside the fridge as little as you can, to avoid it warming up.
• Open the fridge or freezer as little as possible.
• If the fridge or freezer is not very full, put in empty containers, to keep cold air inside when it’s opened.
• Let food cool down before putting it in fridge or freezer. (N.B. Rice can be dangerous if not cooled quickly.)
• Immerse a container of hot food in cold water to cool it more quickly.
• Immerse a container of frozen food in cold water to help it defrost quickly, rather than using the microwave.