“Stocking your freezer is easy to do. Stocking your freezer the RIGHT WAY, is an art form.” -Me
Ok, so thats not a deeply profound quote that I suspect anyone will ever repeat, but I don’t think it’s a super important and helpful tip for the upcoming holiday season!
It’s super imoprtant to know what to freeze and what not to freezer. Especially when it come to protein. Don’t freeze a cooked steak. It will not be delicious. No matter how you freeze it, or how you defrost it. Do not freeze a cooked standing rib roast. I know there are some who do, but I’m against it. A giant hunk of meat, not covered in sauce, will take for ever to defrost and by the time it does the meat will have a weird freezer-y (yup, its a word) taste!
Here’s what you should freeze:
- Raw proteins that are pre-marinaded.
Why? Because in this situation the freezing will actually enhance the quality of the meat. The marinade will penetrate the protein in a much more flavor inducing way and all you have to do when you want to eat is defrost and follow the cooking instructions!
- Proteins that are braised.
Why? Something about the liquids it cooks in keeps the meats very soft and very tender even after defrosting and reheating. There sone key rule to braising though. The protein must NOT be removed from the cooking liquids until it has completely cooled. That means no touching. At all! The eat will completely dry out. During the cooling process the meat will reabsorb a lot of those cooking juices and if you take it out it won’t have any juicy goodness to soak up.
Why? No idea but they freeze and defrost beautifully. I actually find that some cakes taste better after they’ve defrosted from the freezer. My only rule with freezing baked goods is that they must be left whole. No cutting a cake in half. Sorry! Wrap the baked goods in a few layers of saran wrap and then foil to keep them safely away from any possible freezer burn.
For part 1 of these5 easy marinades I’m giving you 3 recipes.
Miso + Apricot Roasted Turkey Breast
Garlic + Rosemary Lamb Shoulder
Duck Fat Roasted Breast Of Veal
All of these can be marinaded in minutes and cooked up fresh, simply and easily!
HAPPY FREEZING EVERYONE!
For the Miso + Apricot Roasted Turkey Breast recipe, click here
For the Garlic + Rosemary Lamb Shoulder recipe, click here
For the Duck Fat Roasted Breast Of Veal recipe, click here