Freezing tips

WAPO had an article about seven foods you should store in the freezer. I already do with one exception because I don't have the room. (Includes yeast, Jenise.)

https://www.washingtonpost.com/food/2021/04/05/freezer-storage-yeast-flour-nuts/

They didn't mention one of my favorites: the heads of ex-lovers.

Jeff said:

They didn't mention one of my favorites: the heads of ex-lovers.

Anybody seen Pumpkin lately?

They didn't mention one of my favorites: the heads of ex-lovers.

They take up less space if you shrink them first.

They didn't mention one of my favorites: the heads of ex-lovers.

They take up less space if you shrink them first.

My friend, The Witch Doctor, he told me what to do....

I store my chilli peppers, I get a huge crop at the end of summer, and frozen they last me all the following year.

Indeed, since I had a disastrous year n 2020 and all my chilli plants died so I got no crop, I'm still eating ones frozen in previous years. I have three peppers 6 days a week.

I also store chopped ginger.

[Jenise]

Can't top Jeff's comments.

BUT I will call attention to the tomato paste in that article--way too much trouble. As recommended here by Robin decades ago: forget the blobs, just make a patty inside a plastic bag and break (or cut) off what you need. Much easier to make and store.

Where are the egg whites?! Those small plastic containers that are now everywhere are just the right size for two large egg whites to store and freeze. Been freezing globs of tomato pastes for years. Also, about once a year I make demi glace for those great sauces for roasts. I freeze them in ice cube trays I bought for just this reason, then pop them out and put them into gallon sized freezer bags (not before individually wrapping them in cling wrap - worth the effort), and a harvest of herbs at the end of the season. One of my favorites is yeast. The freezer "puts it to sleep" until ready to use. I've never lost a jar or any recognizable leavening effect. Good recommendations, all!

[Jenise]

I would freeze egg whites but just don't end up with leftovers to freeze! I love fried egg whites (and not the yolks) so leftovers is always a breakfast suggestion.

Definitely need to start freezing ginger, though.

I freeze chiles (the supermarket sells them in inconveniently large packages), lemongrass, and galangal. I store fresh ginger root in the fridge in high-proof vodka. Galangal, unfortunately goes fibrous if stored under vodka. I also freeze chicken and beef stock in the ice cube tray so that they're conveniently available when you need just a few tablespoons. Ditto with any tomato sauce left over after making a recipe.

-Paul W.

[Jenise]

So how many of you have more than one freezer? I have two, both the lesser portion of refrigerators though. Have been so tempted to buy a stand-alone, but then that would just be an invitation to overfill as I already do what I have. Never have room for sauces, seasonal fruits or stocks.

Nature abhors a vacuum, and in my case two standalone freezers would both soon be packed to neutron star density.

My apartment is about the size of a hollow tree so just one fridge/freezer combo here. (Freezer on top.)

So how many of you have more than one freezer?

Guilty! One in the fridge and a small stand alone.

Guilty.....kept the fridge/freezer combo from the old house and it is now in the accessory pantry in the basement. Periodically, pre Covid did Freezer Raid Dinners where the menu was based entirely on freezer items. A great way for a little clean out and creativity spur. In the era of much bigger dinner parties couldn't do without a second storage fridge.

[Jenise]

I'm like Larry. While I envy you have one, a stand-alone freezer would just be an invitation to buy too much. I'd fill it in a nanosecond.