Best Foods to Freeze and Thaw

Whenever I leave a restaurant with my plate half eaten, I always question whether or not it’s worth it to take home the leftovers.  Am I really going to eat the rest of mypizza or fried rice tomorrow for lunch?  After much deliberation, I have decided that unless you are super gung-ho about repeating your dinner the next day, you should only take it home if it’s freezable.

I consulted my mother, a freezing aficionado, about the best leftover foods to freeze and thaw.  Here are her tips:

1. Chicken and salmon freeze well.
2. Be careful with breads, don’t freeze for long. If you thaw bread, sprinkle a dozen drops of water on it to keep it moist, wrap it in aluminum foil and place it in the oven for 10-15 minutes at 400˚F.
3. Any type of soup or vegetarian stew freezes well except for tofu.  Meat can get tough if you freeze it, the texture is just never the same, so refrain from freezing meaty stews.
4. Rice and potatoes taste terrible frozen and thawed.
5. Cookies can be frozen (but most of us manage to finish those while they’re fresh).
6. Try to vacuum seal your food as much as possible.

Follow these tips and your frozen food will taste fresh when you thaw it. So you don’t have to eat your dinner again the next day, you can eat it again the next week!

Zoe McKinnell recently graduated from Brown University and moved to Cambridge, Ma. to work at a hospital in the area.  She is getting used to living in a studio apartment and trying to figure out ways to contain cooking smells to the kitchen.  

Originally posted on Thursday, August 9th, 2012

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