Leftover Chef | Freeze It
November 08, 2011
Posted By: Photo Candy
Freeze It
RECIPE BY LEIGH RIPLEY | Photos BY Bent Fork Photography
Once upon a time I had a vacuum food sealer. I feverishly vacuumed anything I could get my hands on to fill up my little freezer. Leftovers moved from the day after a meal to a few weeks later. Ah, my husband who prefers not to eat the same bite over and over again was thrilled. And then he shot a duck. The duck was cleaned, brined and according to him, void of any liquids that could damage my most favorite appliance. Not true, the duck was still rather juicy and now my food sealer was dead.
Never fear, reusable containers are here. You don’t need a gizmo to reap the benefits of freezing; you just need a freezer. Eight years later, I still have not replaced my vacuum sealer yet my freezer is just as full. (Note: during a power outage a freezer full of food will usually keep about two days if the door is kept shut; a half-full freezer will last about a day. USDA)
Freezing tips: Make notes. Use a piece of masking tape or duct tape, adhere it to the container and note contents and original freeze date.
Pay attention to your fridge. If you don’t use leftovers after a day or so, consider freezing it.
Double meals that freeze well. Eat half now and freeze the rest for another time. Examples would be soup, stew, sauce, meatballs and casseroles.
According to the USDA, “You can freeze almost any food. Some exceptions are canned food or eggs in shells. However, once the food is out of the can, you may freeze it… Some foods simply don’t freeze well. Examples are mayonnaise, cream sauce and lettuce.”
Freezing guidelines: The following guidelines are taken from the USDA’s Freezing and Food Safety Freezer Storage Chart (0°F). The USDA notes: Freezer storage is for quality only. Frozen foods remain safe indefinitely.
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Bacon and Sausage 1 to 2 months
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Casseroles 2 to 3 months
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Egg whites or egg substitutes 12 months
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Frozen dinners and entrees 3 to 4 months
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Gravy, meat or poultry 2 to 3 months
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Ham, hotdogs and lunchmeats 1 to 2 months
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Meat, uncooked roasts 4 to 12 months
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Meat, uncooked ground 3 to 4 months
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Meat, cooked 2 to 3 months
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Poultry, uncooked whole 12 months
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Poultry, uncooked parts 9 months
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Poultry, uncooked giblets 3 to 4 months
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Poultry, cooked 4 months
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Soups and stews 2 to 3 months
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Wild game, uncooked 8 to 12 months
Bacon and Sausage 1 to 2 months
Casseroles 2 to 3 months
Egg whites or egg substitutes 12 months
Frozen dinners and entrees 3 to 4 months
Gravy, meat or poultry 2 to 3 months
Ham, hotdogs and lunchmeats 1 to 2 months
Meat, uncooked roasts 4 to 12 months
Meat, uncooked ground 3 to 4 months
Meat, cooked 2 to 3 months
Poultry, uncooked whole 12 months
Poultry, uncooked parts 9 months
Poultry, uncooked giblets 3 to 4 months
Poultry, cooked 4 months
Soups and stews 2 to 3 months
Wild game, uncooked 8 to 12 months
Bacon and Sausage 1 to 2 months
Casseroles 2 to 3 months
Egg whites or egg substitutes 12 months
Frozen dinners and entrees 3 to 4 months
Gravy, meat or poultry 2 to 3 months
Ham, hotdogs and lunchmeats 1 to 2 months
Meat, uncooked roasts 4 to 12 months
Meat, uncooked ground 3 to 4 months
Meat, cooked 2 to 3 months
Poultry, uncooked whole 12 months
Poultry, uncooked parts 9 months
Poultry, uncooked giblets 3 to 4 months
Poultry, cooked 4 months
Soups and stews 2 to 3 months
Wild game, uncooked 8 to 12 months
Smoothies: Using any fruit combination you like, cut fruit into chunks, mix and freeze in individual serving containers. When ready, blend a serving of frozen fruit with milk, juice and/or yogurt. Add coconut flakes or honey if you wish to sweeten. Blend and serve.
Garlic Bread: Wrap leftover garlic bread in tin foil and freeze until ready to use. Reheat bread in the foil package at 400 degrees until warm, five minutes or so.
Some Leftover chef favorite things to freeze:
Guacamole, pesto and hummus; each in small, single meal/serving containers
Spaghetti sauce
BBQ sauce (Save even that little tiny bit remaining in the slow cooker and freeze it. Perfect for the occasion when you need just a little.)
Meatballs
Soup and stew
Bread
Shred leftover pork or chicken and freeze. Defrost and use for BBQ sandwiches, Mexican-dish seasoned meat, soup, casseroles etc.
Whipped sweet potatoes and mashed potatoes – make once at Thanksgiving and enjoy again on Christmas or New Years.
Homemade waffles and pancakes
Cake, cupcakes and muffins
Cookie dough – just defrost and bake
from the October 2011 Issue of MT Parent
