Also: Don’t try to use defrosted herbs as a garnish on pastas or salads. It’s just not the same as fresh, and is likely to be soggy and sad.
How to Freeze Mashed Potatoes Months in Advance
One less thing to worry about on Thanksgiving Day.
Soups, Stews, and Stocks
Puréed soups like this one were made to be frozen. Photo: Alex Lau
Storage:
McCoy says that freezer bags are always your best option. They are thicker than standard zip-top bags, which means they keep freezer odors out, and they’re more space-efficient than a mismatched hodgepodge of jars and Tupperware containers.
Think ahead before you freeze everything in one container: Are you really going to need that entire gallon of chicken stock all at once? If not, break up your batches into smaller batches so you can grab the stock you need for one soup recipe without defrosting an entire ice block. McCoy suggests snack-sized bags for handy portioning.
How long will it last?
You can find recommended freezer lifespans on the FDA website, but McCoy warns that these are usually a little long. The FDA might tell you that soups and stocks can keep safely for up to six months in the freezer, but the flavors really start to fade and start to risk that freezer burn flavor at around two months. Since stock is usually the building block of a recipe—you don’t always need it to have the fullest of flavors—you can freeze it for a little longer than a finished soup.
How to defrost:
You can always defrost in the refrigerator—slow is best, because it allows for more even defrosting, and ensures that your food stays at a safe temperature. But if you’re in a hurry, put your freezer bag in a bowl and run cool water over it. Remember the ground rules above and don't even think about cheating with hot water.
Keep in mind:
You don’t want to put a blazing hot container of soup or stew or stock directly in the freezer. It risks heating up the rest of your frozen food. So let it cool on the counter for up to two hours; if it’s still warm, stick it in the fridge. Once it’s cooled to room temperature, then you can freeze it. To speed up the process, McCoy recommends chilling hot liquids in shallow dishes in the fridge; just don’t set them atop any melty cheese.
Meat, Poultry, and Fish
Imagine this hiding in your freezer. Photo: Peden + Munk
Storage:
Again: Bags are your friend! Ideally, you want to freeze meat in a vacuum-sealed bag—the less air in there, the less moisture you’ll lose when you defrost it, and the lower the risk of that gross freezer burn taste. You can get a vacuum sealer online for around $40, and some butchers will vacuum seal your cut of meat for you if you happen upon a great deal and want to throw a few back-up pork chops in the freezer. If you don’t have one, simply try to remove as much air as possible from your freezer bag. McCoy recommends closing the bag almost all the way and sucking out the air with a straw—it might sound scary, but as long as the straw doesn’t come into contact with the meat, you’re totally safe.
How long will it last?
Meat and fish will keep for three to four months, and chicken for six.
How to defrost:
The refrigerator is ideal. You’ll want to get it in there a day before you plan on cooking it, or longer if you have something like a whole bird. If you don’t have that much time, run the bag under cool water.
Keep in mind:
Never put one of those styrofoam-and-cling wrap packages of ground beef straight into the freezer! The air between the meat and the packaging will lead to freezer burn, and no one likes a burger with a funky aftertaste.
Condiments and Sauces
Yes, that pesto can freeze. Photo: Marcus Nilsson
Storage:
The ice cube tray trick is popular, but McCoy finds it too high-maintenance: the portioning, the freezing, the popping out and transferring to bags. Instead, she freezes her condiments and sauces in little snack-sized freezer bags, so she can access small amounts at a time.
How long will it last?
Three to four months.
How to defrost:
The nice thing about sauces and condiments is that if you’re using just a little bit, you can throw it into whatever you’re making without worrying about defrosting. Particularly if you’re freezing it in a small freezer bag, you can just snap a bit off and throw it into your soup or braise while it's cooking. If something like pesto is frozen in a thin enough layer, you can just snap it off and fold it into your bowl of pasta.
Keep in mind:
That mayo ain’t gonna freeze. Emulsified oil-based condiments—like mayonnaise, aioli, even vinaigrette—will break in the freezer and the result will not at all resemble what you first intended to freeze. Just don’t do it.
Doughs and Baked Goods
Turns out the sweet spot is actually located in your freezer. Photo: Romulo Yanes
