skip to main content

Once-a-Week Cooking

Frost and freezer burn?

22 years ago

Since I cook for one, I like the idea of freezing extra portions of meals. A few months ago, I thought I would get a little more organized, and bought a lot of Glad/Hefty type freezer containers to store meals, so I can simply grab one and take it to work for lunch, or pop it in the fridge to start defrosting for dinner. I also like to buy meat on sale, and re-wrap it in small portions to pull out as needed.

The problem is, they don't seem to freeze well. Even though I allow cooked food to cool completely before I package it up to freeze, when I pull it out a week or so later, it's bristling with frost. I wrap chicken, for example, in saranwrap or tinfoil, then put several packets in a heavy-duty Ziplock freezer bag. But when I pull them out and thaw them, they meat has that dry, splotchy skin I associate with freezer burn. And frozen meat never seems to cook up very well. (Fish is the only exception.)

Is there something else I can do? It's frustrating to spend the money on the ingredients, or the energy on the cooking, only to end up pitching it because it's not palatable. I hate to go back to my old ways of making a pan of lasagna and eating nothing but till it's gone....

(It's a small, frost-free freezer, and is usually packed with food, so I doubt anything ever has a chance to warm up.)

Would appreciate any advice you have!

Sort by:Oldest

Comments (7)

yellowhair
22 years ago
Hi,
I'm fairly new to this, but just wondering if you try to get the air out of the freezer bag once you put the packets of chicken in. I've also read where some folks flash freeze items in liquid.

I recently defrosted some turkey that was in large chunks and I noticed that it seemed a little dry on the outside, but the turkey that I cut up into smaller pieces and used in a casserole was delicious. But, I let it thaw out first.

Maybe a sauce would help. But, I agree that if it's not good-tasting---it's not good eating! Hope this helps.
Terrapots
22 years ago
To eliminate or minimize freezer burn it's better to use a vacuum sealer. In the absence ofthat, here's a couple of tips. Place in plastic bag, like raw meats (firm items) and immerse the bag in water to get all the air out keeping the water out of the bag and seal the bag with a twist tie. Or, freeze your food then take it and wrap it tightly with foil, then place it inside a plastic bag, foil tears easily. Be sure to label it well, otherwise we're always guessing. I've frozen raw meats in water and that eliminates freezer burn but they are messy defrosting. Ready to eat I usually do in foil if I'm not using them real soon.
Related Discussions
Frost free question
Q
Comments (7)
I'm also looking for a manual defrost freezer. I'm having trouble deciding between chest and upright. I know that both GE and Frigidare models exist in several sizes of uprights as well as chest units. "Freezer burn is not a problem if things are wrapped well and even if they are not the difference in freezer burn between the two types is minimal." I not convinced this is necessarily accurate and would point out the following: The more fluctuation in temperature, (particularly above 23 degrees [I think but am not positive]), the greater the likeliness of loss in food quality - particularly over time. I'm quite sure you can have significant loss of quality without necessarily being able see significant freezer burn (particularly noticeable in dairy and dessert items I have found). But I don't know how to quantify how much of a difference there will be - I do know that over the short term (a few months) it shouldn't be that noticeable, but over longer term (like a year) it will be much more noticeable. I'm sure some people may notice it more than others. Also an important factor not mentioned is how cold the freezer gets. A "deep freeze" freezer (usually below zero degrees F) will keep things (particularly meats) better longer. I haven't yet found out if any uprights will keep foods at "deep freeze" temperatures. Maybe if they do frost free vs. manual becomes less of an issue. Any experts out there who can fill in more blanks would be most appreciated. Lastly, I may be seduced by the following frost free upright unit because the smaller top part of it can be either a freezer or a fridge. I'm going to post separately about it. Here is a link that might be useful: Gladiator Garageworks Freezerator w/Convertible Upper Refrigerator/Freezer
...See More
Frost Free or Standard Freezer?
Q
Comments (12)
We went with manual defrost, and I'm sorry we did. I think if you are treating the freezer like a traditional deep freeze (only accessing it occasionally) than manual defrost is better. But we are in our freezer almost every day, which causes ice to build up very quickly. And once the food starts sitting in the ice, it gets freeze burned. Defrosting is a pain in the neck. It was a bit easier with our old GE freezer--it had a drain at the bottom of the freezer and a little hose behind the toe kick panel. I put the end of the hose into a pan to collect the water as the ice melted. The compressor went on the GE after only a few years, so we bought a Woods freezer. It's a good freezer, but there is no drain, so defrosting makes a huge mess. Water invariably ends up on the basement floor. I dread defrosting this thing. So, my next full-style freezer will be a frost-free. If you do go with manual, make sure to get one with a drain.
...See More
How to prevent freezer burn?
Q
Comments (1)
Make sure all air is out of the wrapping package and double wrap. For example if I use a zip lock bag I will squeeze all the air out before locking it then will wrap again in a paperbag or another zip lock.
...See More
RECIPE: Gosh darn it! Freezer burn!
Q
Comments (8)
Well, I wouldn't have thrown it out, it's not spoiled or unsafe, although the flavor and texture might suffer. I would have made Cindy's Etouffee or something spicy with a sauce out of those and the flavor degradation would probably have been negligible. Annie
...See More
User
22 years ago
I have found that the pasta dishes do not freeze and reheat well. When I have reheated a pasta dish, I think it works better to add fresh sauce just before serving. Somehow it doesn't seem so much like leftovers. If I find some meat that seems freezer burned, I make home made soup. Since I hate eating all those veggies like we are supposed to, I enjoy eating my veggies in soup form. The meat is just for flavor. Also, don't forget chili for your freezer touched meat. It's great for little bits of different meats also. By the way, I cook for one also.
JessyFeldm_speakeasy
22 years ago
We just bought a FoodSaver at Costco and love, love, love it. Great for fresh, dry or frozen foods. Yes, they are a bit pricey, but nothing beats being able to take a half finished bag of parsnips, peel and cut them, seal/freeze, and they are as good as fresh when I need them a month later.

Try ebay for supplies.
linda_intennessee
22 years ago
you do need to look into buying a foodsaver...it is worth it's way in gold....you will not be dissappointed......2 years later, and the leftovers and anything you seal in it won't have any freezer burn
alison
Original Author
22 years ago
I may have to break down and do it. It seems like a lot of fuss for one person (not to mention I have no idea where I could put it in my tiny kitchen!) but I really hate throwing stuff away, and it would be nice to just pull out a bag for dinner, or stack some in the freezer at work.

I'll check the threads on food savers, but it there a kind people woould recommend, say with boilable/microwaveable bags?
lisbet
22 years ago
The special bags that you would use with the Foodsaver are boilable/microwavable. When I freeze broccoli (for example), I add a pat of butter before sealing. In this way I just pop the bag into some boiling water. Works fine with green beans too, or just about any vegetable you choose.

Related Stories

KITCHEN DESIGN 10 Big Space-Saving Ideas for Small Kitchens

By Laura Gaskill

Feeling burned over a small cooking space? These features and strategies can help prevent kitchen meltdowns

RED FOLIAGE Great Design Tree: Staghorn Sumac

By Becky Harris

This fall superstar burns bright red and orange in the landscape — just keep an eye on its spread while you watch the show

YELLOW FLOWERS Great Design Plant: Winter Jasmine Gladdens Snowy Gardens

Sunny yellow flowers defy the frost, bringing cheer to the garden on gray days

GARDENING GUIDES Southwest Gardener's September Checklist

By Noelle Johnson Landscape Consulting

Cool weather's coming, so prep for the first frost, swap out plants and get bulbs for spring in the ground now

EVENTS Whimsy, Color and Pattern Are Highlights of the 2015 Holiday House NYC

By Rikki Snyder

Step inside birthday-party-inspired playrooms and frosting-like spaces in this year's decorators' show house

WINTER GARDENING Pruning Secrets for Exquisite Roses

By Annie Thornton

Encourage gorgeous blooms year after year with this time-tested advice on how to prune your rosebush in winter for health and shape

HOUZZ TOURS My Houzz: Ethereal Glow in a Chic Montreal Penthouse

By Esther Hershcovich

Snowy floors and furnishings contrast with rich, dark woods to give a Canadian designer's open-layout loft gorgeous sophistication

FIREPLACES Design Workshop: Smart Ways to Store Wood Outdoors

By Eric Reinholdt, Architect

Consider size, location, protection, air circulation and, of course, style for storing your firewood

HOLIDAYS Host a Perfectly Imperfect Cookie Decorating Party

By Alison Hodgson

When sisters get together with their kids to decorate cookies, formality is the last thing on anybody's mind

EDIBLE GARDENS How to Grow Your Own Apricots

By Marianne Lipanovich

Velvety fruit, pretty blossoms and interesting bark make apricot trees a delight — and they’re great for smaller gardens

Sponsored