I have not been watching the American Food Network's Good Eats reboot, but Joel has, and this morning he shared a very good tip from the most recent episode, Hittin’ the Sauce II.
Tagged With freezing
Potatoes are somewhat notorious for not reheating well. Baked potatoes, french fries, and hash browns are their best selves straight out of the oven, fryer or pan. It’s quite tricky — some would say “impossible” — to return them to their former glory.
Mashed potatoes, however, are an exception, which is extremely lucky, as that means you make, freeze, and reheat them for any day of the week.
Homemade canning and pickling is a lot of fun, but you know what sucks? Standing over a pot of boiling water in an already-swampy kitchen for hours to sanitise and seal slippery glass jars. No thank you. I switched to freezer pickles years ago and haven't looked back since. If you've got some available freezer space, this is a great technique to have in your arsenal.
Ginger is one of those ingredients that freezes really well. In fact, freezing ginger can make it easier to peel and grate. As an alternative, freeze it after you grate it for quicker meal prep.
Like roasts and Justin Bieber, frozen vegetables need an image makeover. They have gotten a bad rap, but in reality, freezing your vegetables is an affordable way to access your favourite produce all year long, and in some cases, they retain nutrients even better than their fresh counterparts. The process, while more involved than freezing fruit, is still rather easy.
When you're shopping, buying in bulk can save you a lot of money. If you have a smaller household, freezing your excess milk and other dairy products can help you make sure none of that food goes unused.