In an earlier post, Sausage, Chilli & Tomato Pasta, you probably noticed that a lot of the ingredients I used had been frozen.
Now I’ve spent a large proportion of my adult life in shared housing where I’ve had to store my entire grocery shop on one lonely fridge shelf, and freezer space was nothing but a luxury to dream of.
It’s only in the last couple of years where I’ve had the very grown up pleasure of not only my own flat but also access to a fridge & freezer that’s all mine.
The benefits of having a freezer came instantly, I was suddenly allowed to take advantage of supermarket offers that I never could before such as Sainsbury’s meat, poultry or fish 3 or £10 which is one of my most purchased offers.
Batch cooking and the ability to freeze leftovers has also been a huge benefit. If I cook 4 portions of Spaghetti Bolognese, no longer do I have to spend an entire week eating it as the wonders of Tupperware mean I can freeze it for a later date. For days when I’ve got caught back late at the office, it’s great to come home, not have to cook and still be able to eat a nutritious home cooked meal that’s awaiting me in the freezer.
Recently, since I embarked on my food waste frenzy, I’ve started to freeze even more stuff, not just fresh meat and leftovers. Half of the stuff I wasn’t even aware you could freeze.
Ice cube trays have become my new found friend, I’ve used them to freeze home-made stock, the left-over dregs of an unfinished wine bottle and the end of bunches of those pesky supermarket herbs which never get used up in one portion. Once frozen, you can tip the ice cubes of stock, wine etc. into a freezer bag, label up and keep until a later date when a recipe calls for the ingredient. Freezing items such as stock & wine, not only stops you throwing left-overs out, it reduces the need to buy big packets of these ingredients when a recipe only calls for a small amount.
In my experience, a lot of what you do and don’t freeze comes out of habit, for example I’d never thought to freeze items such as butter and milk but I’ve tried both recently with no adverse effects. The butter I’d taken advantage of a 2 for 1 offer and the milk I’d picked up a couple of pints only to arrive home to find my partner had done the same. In days gone by, both of these ingredients would probably have lingered on my fridge shelf, past their best and been confined to the bin, but the freezer came to the rescue.
Other items I’d never dreamed of freezing were fresh fruit & veg, but my foray into food waste has taught me that a lot of fresh fruit & veg can indeed be frozen with little detrimental effect on the ingredient. So far I’ve frozen chillies, celery, lemons and peppers. The advice seems to be in all instances to chop up the veg first and then freeze in freezer bags. The ingredients probably won’t be up to being used in a nice fresh salad but for stews & stir-frys etc. I haven’t noticed any negative effects on the flavour or the texture. I suppose if you think logically, you can already buy a lot of frozen vegetables so what’s the difference in doing it for yourself.
If you’re unsure about what you can and can’t freeze, Google and the blogging world will come to your rescue. As mentioned the positives of this are not only reducing waste, it also helps to reduce costs as you’ll have ingredients on hand and not have to buy new over-sized packets of stuff and you can take advantage of those supermarket offers that I generally advise against. I’ve also found that I do not have to visit the supermarket quite as often as I regularly find that I have enough ingredients in my freezer to knock up an ad-hoc meal on demand. So don’t be afraid to get cold and get freezing, hopefully you’ll start seeing all the benefits that I have
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