The following article is from the new book Uncle John’s Uncanny Bathroom Reader.
Did you know that you can keep eggs in your freezer? (There’s a trick to it.) Here are some tips on how to freeze foods you probably thought couldn’t be frozen, and how to better freeze the stuff you’re already freezing, preventing waste and saving money in the process.
• Before freezing, chop raw vegetables to the size you are likely to use when cooking. Thawed vegetables are more difficult to chop.
• Vegetables tend to lose color, favor, texture, and even vitamins when they’re frozen, thanks to the activity of enzymes in the veggies. Blanching the vegetables (immersing them in boiling water for a short period of time) before freezing interrupts the activity of the enzymes, and will keep the frozen vegetables fresher longer.
• Blanching times vary from 11⁄2 minutes for peas and 11 minutes for large ears of corn; consult a cookbook for the correct amount of time for the vegetable you want to freeze.
• After blanching, quickly immerse the vegetables in cool water to prevent them from overcooking.
• Leafy greens, tomatoes, and watery vegetables like zucchini and squash can be frozen without blanching. If you plan on making zucchini bread, grate the zucchini before you freeze it.
• Ground meat is suitable for freezing, but the Styrofoam tray covered with plastic wrap that it comes in is not. The container leaves too much air in the package, causing freezer burn.
• Remove ground meat from the container and place it in a plastic freezer bag, taking care to squeeze as much air out of the bag as possible before placing it in the freezer. Press the bag of meat as flat as you can before freezing—the flatter the meat, the faster it freezes, preserving quality.
• If you want individual servings, lay the unfrozen bag of meat flat on the kitchen counter and press a chopstick or the handle of a wooden spoon lengthwise against the outside of the bag to create indentations that divide the meat into single-sized squares. Now when you need some but not all of the meat, you can easily snap off as many squares as you need and return the rest to the freezer, instead of having to thaw out the entire bag.
• Eggs expand while freezing and should not be frozen in the shell. Instead, beat raw eggs just until the whites and yolks have blended together, then pour the mixture into an ice cube tray and freeze. Each compartment of a standard ice cube tray will hold about one egg’s worth of the mixture. When the eggs have frozen, they can be popped out of the ice cube tray and stored in a freezer bag for up to a year.
• Yolks and whites can be separated before freezing if you expect to use them separately. Separated whites will freeze just fine as they are, but separated yolks can become gelatinous over time. To prevent this, beat in 11⁄2 teaspoons of sugar (if you plan to use the yolks in a dessert) or 1⁄8 teaspoon of salt (for other dishes) for every four egg yolks before freezing. Thaw in the refrigerator overnight before using.
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• Fresh herbs and spices can also be frozen in ice cube trays. Fill each compartment about two-thirds full with chopped fresh herbs or spices and cover with your choice of water, chicken or beef stock, olive oil, or melted unsalted butter before freezing. When the cubes are frozen, remove them from the tray and store them in freezer bags.
• Two more candidates for ice cube freezing: coffee and leftover wine (for cooking). Coffee cubes can be used to keep iced coffee cold without watering it…