Freezing Tips Thawing Tips Heating Tips

Freezing Tips Keep your freezer at 0ºF or lower. This temperature preserves food while retaining the vitamin content, color, flavor, and texture. Square and rectangle containers make the best use of freezer space. Eliminate as much air as possible from container before freezing. Allow one inch for expansion of liquid based meals. When the top layer of a dish has a sticky item (ie cheese) spray the inside of the lid or wrap with a nonstick cooking spray. Cool food in refrigerator before placing in the freezer to prevent "freezer burn." To maintain its quality place food in freezer as fast as possible (after cooling). The bottom of the freezer is the coldest area. Allow as much air circulation as possible to enhance the freezing process. Distribute newly added food among already frozen items. Most foods, with the exception of baked goods, should not be re-frozen once thawed. Freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Thawing Tips Freezer burn does not affect food safety, only food quality. Meals can be thawed in the following ways for best food quality and safety: •  In the refrigerator for 1-3 days •  In the microwave and used immediately •  In a bath of cold (70º F) running water •  Directly from freezer to oven. Cook time will increase 1.5-2 times If meal is only partially thawed then allow up to 50% more heating time. You will have a better quality of food if allowed to thaw completely. Never allow meat or eggs to defrost on the counter top. This encourages bacteria to grow and can result in food borne illnesses. Do not eat thawed foods with a rancid odor. It should be discarded. Heating Tips Do not let chowders or bisques boil, to avoid curdling. Freezing may affect some spices, so it's a good idea to check and re-season when cooking previously frozen food. Color changes can occur in frozen foods. Gravies and fat-based sauces may separate and will need to be recombined after thawing. Stir during reheating to recombine.