Top Freezer Questions Answered
Marge Perry, the voice of culinary wisdom behind our "Ask the Expert" blog, is an award-winning food writer and instructor at the Institute for Culinary Education in New York City. Read on for her expert advice on the most common questions about freezing food.
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Freezing Salsa
Freezing uncooked or processed tomatoes does not work particularly well–the texture...
Freezing Casseroles
To determine whether you should freeze a casserole before or after you cook it, first ask yourself if it is likely to get dry...
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Freezing Cream Cheese Frosting
Cream cheese frosting is not likely to freeze well: it becomes watery and crumbly. The same can be true...
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Freezer Burn?
Those spots sound like freezer burn, which will not make you sick, but will make the texture of the meat unpleasantly dry...
I had some meat in the freezer and it got grayish brown spots on it. Does that mean it's bad?
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Freezing Cookies
Most cookies freeze well. (Meringues do not). My colleague Carole Walter, a James Beard award winning baker, recommends...
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Frozen Fish
First, it is important to know that frozen fish doesn't "go bad"—that is, it won't make you sick if it's been in the freezer too long...
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Re-Wrapping Meats and Chicken
That's a whole lot of work you needn't bother with. You can freeze meat and poultry right in the original packaging, although...
Is It Necessary to Re-Wrap Meats and Chicken Before Freezing?
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Freezing Bell Peppers
When gardens and farmer's markets are brimming with bell peppers, it's helpful to...
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Freezing Meatloaf
Meatloaf, unlike a creamy casserole with a lot of liquid ignredients, is likely to dry out...
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