How to freeze and defrost meals

Though there are plenty of things to lament about the modern world, modern refrigeration is not one of them. In fact, we are constantly grateful for our freezer, which allows us to do one of our favorite things: Cook once, and eat twice. There are few things that get us more excited than finding a delicious meal in our freezer, just waiting to be reheated for dinner that night. But, as with most things involving food, you do have to approach your freezer strategically. Certain items freeze better than others (we once had a client try to freeze cucumber salad and that did not go well). Read on for our tips on how to stock your freezer to ensure you always have meals on hand.

Know which items to freeze

Our favorite meals to freeze include soups and stews, braised and/or shredded meat, pasta bakes like lasagna or stuffed shells, and other casserole-y items like enchiladas and savory quiches and pastries. Meatballs and croquette-y things (think salmon or crab cakes) also freeze very well. Sadly, fully-cooked potatoes, other starchy root veggies, and watery vegetables are best to avoid. Also, note that cheese can become a bit grainy upon a reheating, though we’ve never minded too much. For more on which items can be frozen - and how - read Melissa Clark’s guide here.

Let it chill

Not to get too technical, but freezing entails the formation of minuscule ice crystals at the cellular level. Allowing items to come to as close to freezing temperature as possible - before actually freezing them - allows said crystals to form as small as possible, and also minimizes bacterial growth on your food. So, you cannot - or should not, anyway - put an item straight from the oven into the freezer. For best results, allow items to come to room temperature, refrigerate overnight, then pop into the freezer the next day.

Freeze and eat things before they go bad

Though awesome, freezers are not a cure-all - i.e. rotten items cannot be salvaged by freezing them. We recommend freezing cooked items when they’re chilled, but fresh - ideally a day or two after they’ve been prepared. Also essential is defrosting and eating items within an appropriate time frame. Most items will keep in your freezer for 3 - 6 months. After that, the quality, flavor, and texture will begin to suffer.

Label everything

If you think you’ll remember what’s in each container - and when you cooked it - we assure you that you’re wrong. For freezer success, we recommend labeling containers (we use painter’s tape and a permanent marker) with their contents and the date they’re frozen. This is a great habit to get into with the contents of your fridge, as well. We’re forever forgetting to do this, but placing the label on the side (as opposed to the top) of container makes items easier to identify when they are stacked.

Use appropriate containers

If you can, we suggest investing in good, air-tight storage containers that can go straight from the freezer to the microwave or oven. Our go-to is Pyrex (we like both the 6 and 11 cup containers) though we also rely on these aluminum containers (note: They cannot go in the microwave) for both ourselves, and when we’re cooking for others. You can use whatever containers you prefer, but look for something sturdy that can withstand temperature changes, and is BPA free. For more options, NYMag breaks down their favorite storage containers here.

Reheat with care

In general, there are two ways to reheat a frozen items. You can either let them thaw completely in the fridge overnight before reheating, or you can transfer them straight to the oven. Defrosting helps avoid stubborn, frozen spots but requires foresight and can lead to mushy areas. Reheating from frozen takes bit longer, but often yields a better texture. To reheat casseroles directly from frozen, preheat the oven to 350°F, cover your container with foil, then bake for 50-60 minutes, or until a fork can easily pierce the contents. Remove the foil for the last 15 minutes or so if you’d like a browned topping.