for the kitchen

what can and can't I freeze?

What's the best way to prepare food before putting it in the freezer?
When freezing foods, use a freezer wrap that is air-, moisture-, and vapour-proof, such as freezer bags, aluminum foil or select air-tight containers. Force as much air out of packages or containers as possible and be sure they are tightly sealed. Trapped air can cause the food to dry out, change colour and develop an off-flavour (freezer burn).

Fresh meats and poultry can be left in the original store wrapping when freezing for less than two weeks. For longer freezer storage, over wrap with a suitable freezer wrap.

The refrigerator freezer compartment should range from 0-5 degrees F with an optimum temperature of 7 degrees F. Check the temperature by placing an appliance thermometer between two frozen items. Read after 24 hours. If needed, adjust the control by one setting and check the temperature after another 24 hours.

Is there a right way or wrong way to load the freezer?
Actually, yes! You should avoid adding too much warm food to the freezer at one time. This slows the rate of freezing and can raise the temperature of already frozen foods. The result is lower food quality. As a general rule, no more than three pounds of food per cubic foot of freezer space should be added in a 24-hour period. Put packages in the coldest part of the freezer first (against the walls or bottom of the compartment). Leave space between packages so cold air can circulate.

Also, avoid storing hard-to-freeze items such as ice cream and orange juice on the freezer door shelves. These foods are best stored in the freezer interior where the temperature varies less with door openings.

Are there some foods that just shouldn't be frozen?
Some foods cannot be frozen successfully without deteriorating, including potatoes (unless mashed), citrus fruits, mayonnaise, cream fillings, cream, cooked egg, whites, gelatine salads and sour cream.

What's the best way to thaw frozen foods?
The safest way to thaw foods is to place them in the refrigerator. For faster thawing, put frozen packages in a watertight plastic bag and place them in a sink of cold water. Change the water often to slow bacterial growth on the outer layers while the inner areas thaw. Foods can also be safely thawed in a microwave oven - simply follow the manufacturer's instructions.

DO NOT thaw perishable foods on the kitchen counter. Bacteria grows rapidly when food remains at room temperature.