You might have guessed it, but we’re big fans of the freezer. It’s the best way to seal all the goodness into a meal and have it ready for you whenever you want it. No funny preservatives or impossible-to-pronounce additives — just all the good stuff. We’ve been doing this freezing thing for a while now and have a bunch of tips we’d love to share so you can also put Freezer Expert on your CV.  

The Dos 

Label it  
It always starts with good intentions, thinking you’ll defrost Mum’s beef curry next week. Months go by and you discover the mysterious brown brick in the back of the freezer, in need of an autopsy to reveal the contents. Save yourself the worry and jot down the dish and the date on the container before it goes into the freezer (masking tape and sharpie works well). Once defrosted, the used by date resumes (e.g if the food has two days left before expiry when freezing. It will have 2 days to expire once defrosting). 
 
Layers of protection  
Foil, plastic wrap and plastic freezer bags help protect your food from freezer burn — ouch! The trick is to not let any air directly touch to food, so push all the air from the freezer bags or cover food in a container with plastic wrap before the lid goes on. Also be sure to leave a little room for expansion as the food freezes.  

Keep it ice-cold  
Keep foods with a higher risk of foodborne illnesses, like meats, near the back of the freezer where the temperature is more consistent. Put less risky items like alcohol, icetrays and freezer packs towards the door where it’ll be a little warmer (but still freezing!).  

Slow and steady 
The best way to defrost your frozen food in overnight in the refrigerator. Pop it on a plate or dish to prevent any drips and then reheat it from fridge temp.   

The Don’ts   

Use-bye-bye  
Do not freeze any foods after their use-by date. Although the freezer is a magical place it doesn’t kill bacteria so if you wouldn’t eat it today then don’t hide it away in your freezer.  

Too hot to handle!  
We like to keep the freezer frozen, so don’t put your piping-hot food in there. Cool your food completely in the fridge before freezing so you keep everything ice-cold.  

Shattered dreams  
Don’t place glass jars directly in the freezer. Glass can shatter when the temperature changes too quickly. Make sure you chill your glass-stored food in the fridge overnight before transferring it to the freezer. 

It’s a one-time thing  
Don’t refreeze food that you’ve already frozen and defrosted. It’s tempting, we know, but it can affect the textures of your food and it can be tricky to track how many times it’s been thawed and what exactly the use-by date is.