Look Familiar?

While testing ways to store frozen foods, we came across these do's and don'ts

(Julia Ewan - The Washington Post)

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Wednesday, September 10, 2008

1. Liquids and purees take up less space and can be defrosted quicker when they are stored flat. Some methods call for using a baking sheet; we found that a flexible cutting board was as effective for providing a firm base until the liquid was frozen solid, and it was easier to fit in the freezer.

2. Food Saver and other vacuumsealing methods for home use won't always provide a perfectly airtight seal for meats or items that contain moisture; foods can oxidize or discolor (but remain edible). Try and try again to get the smoothest, most effective seal.

3. Kitchen tips often suggest freezing egg whites and pestos in ice cube trays, then transferring to freezer-safe food storage bags. We found that pouring them directly into small resealable bags was quicker and easier. Be sure to label the bag with the date of storage and the amount.