If you want to freeze raw meat at home, make sure you do it before the “use by” date, and preferably as soon as you get it home. Defrost properly, try to use within one day of defrosting and make sure it’s cooked right through before serving.
Use the right setting
If you’re defrosting meat or fish in the microwave, choose the defrost setting or use low power to stop the outer edges of the food cooking before the middle defrosts. Arrange loose pieces of fish or meat in a single layer with thickest parts or largest pieces towards the outside.
Can’t freeze everything
You can freeze any food except canned or preserved food or whole eggs. Some foods, however, do not freeze well. High-fat dairy products like cream and mayonnaise tend to separate when defrosted, and high water content vegetables, such as lettuce and cucumber, will go soggy.
The big freeze
The freezer should be below – 180C (00F). If items are not frozen solid, then the temperature is too low. Check from time to time and throw food away the minute you notice any slight defrosting, because harmful bacteria could be thriving in the too-warm conditions.
Don’t double your jeopardy
You can refreeze frozen food that has partially thawed as long as it still contains frozen areas. If it has thawed through, however, or has been at room temperature rather than refrigerated, you shouldn’t refreeze it and it should either be cooked or discarded.
Ice in some flavor
Don’t worry that freezing your meals will harm them or lessen the flavor – in fact, for dishes such as lasagna and stews freezing can be beneficial as it increases the diffusion of antioxidant-rich herbs and spices.
Warm up slowly
It is not ideal to defrost food at room temperature. The best way to defrost is by planning ahead and allowing the food to defrost slowly in the fridge. If you’re not organized enough to do this, use the microwave. But as it can partially cook food, it’s best to cook the food directly after defrosting as it is not safe to keep partially cooked food in the fridge.
Cook it through
Contrary to popular belief, freezing doesn’t actually kill bacteria or other food microbes, but what is does do is put them in a dormant state so they won’t be active or reproducing until the food is thawed again. This is why it’s important to cook food thoroughly after defrosting.
Take a bath
If you don’t want to use the microwave – or you’re defrosting something too big to fit in – you can submerge the food in cold water, remembering to change the water every 30 minutes to speed up the thawing process. Certain types of food can become watery with this method, but it’s great for joints of meat and poultry.
Don’t repeat the reheat
If you defrost raw meat and then cook it thoroughly, you can freeze it again, but remember you should never reheat foods more than once. If you want to use a bulky sauce like Bolognese for several meals, reheat individual portions as and when you need them rather than the whole pot.
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