Did you know you can freeze milk, herbs, eggs, and more? Freezing food means that it will keep for much longer, which means that you can buy more of it when it's on sale, or salvage what’s in your fridge before it goes bad. Here are the secrets for freezing ten different foods you might not have known you could store in the freezer.
Freeze milk right in its carton, or separate into several containers and freeze those. If you use skim milk, it can be thawed and drank later and you’ll never be able to tell the difference in taste. For other varieties of milk, use for sauces and baking after thawing.
Believe it or not, you can successfully freeze many varieties of cheese without them loosing their taste or texture. Cut into small blocks, place in sealed plastic bags, and then keep in the freezer for when you need them. Cheese varieties that can be successfully frozen are Brick, Cheddar, Edam, Gouda, Muenster, Port du Salut, Swiss, Provolone, Mozzarella, and Camembert. Small cheeses, such as Camembert, can even be frozen in their original packages. When removed from the freezer, cheese should be put in the refrigerator and used as soon as possible after thawing.
Make un-popped popcorn kernels a thing of the past by storing your popcorn (microwave or plain kernels) in the freezer. This will make sure the popcorn doesn't lose any moisture, which can cause them not to pop. When it's time to pop the popcorn, use it straight from the freezer! You may have to heat it for a bit longer to warm it up.
Enjoy fresh herbs from your garden all year round (or preserve expensive herbs before they go bad) with this tip: Just chop clean leaves, pat dry, and freeze in ice cube trays with enough water to cover the leaves. Then pop into dishes for a fresh, summery taste.
Keep raw ginger in a sealed plastic bag in the freezer, and it will last pretty much forever. Best of all, you don’t need to defrost it before you grate it into stir-fries, sauces, or whatever else you’re making.
Store brown sugar in the freezer and it will lose moisture much more slowly, meaning you won't get those pesky brown sugar lumps. If you're using it in cookies or cakes, bring it up to room temperature before using it. (Thanks to reader Chelsea Forshay for the tip.)
If you've read our 5 Storage Secrets to Make Food Last Longer you know that you can freeze sliced bread. If you’re making toast you can stick a frozen slice right in the toaster frozen, or leave a few slices covered on the counter for about 10 minutes to thaw. The best part is that if you’re making sandwiches for your kids’ lunches, you don’t even need to wait—it will thaw by lunchtime, and peanut butter is much easier to spread on the frozen bead.
For eggs that last practically forever, separate them into whites and yolks, then freeze them separately in a lightly oiled ice-cube tray. When frozen, pop them out and store in separate Ziploc bags in the freezer. These frozen eggs are perfect for baking, and will last longer since they’re separated.
Corn on the Cob
Corn starts losing its sweetness almost the second it's picked, but saving it for later doesn't require having to scrape every kernel off the cob. After shucking the corn, blanch it by boiling for five minutes, then plunging into ice water and patting dry. Pack the corn cobs in a freezer bag before freezing. To cook, simply place the frozen corn in boiling water for 10–15 minutes. You can have summer-fresh corn in the middle of winter!
Never throw away an overripe tomato again. If you have fresh tomatoes that you think are going to go bad before you have time to use them, cut out their cores using a paring knife. Then freeze them in an airtight container or Ziploc bag. Frozen tomatoes are perfect for using in sauces, soups, and stews. When you're ready to use them, hold each frozen tomato under warm running water and their skins will peel right off.
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