Have you ever bought ingredients in bulk on a sale day at the supermarket, only to end up spoiling them before you can use them all and end up throwing them away? The skill of ``freezing’’ is essential for reducing food waste and saving food costs. However, if you just toss it in the freezer, the texture will be bad when it thaws, and the taste will be lost due to frost. This time, we will introduce techniques for freezing food to preserve its freshness and taste for a longer period of time.

The basic rule for freezing food is to “freeze food as soon as possible by removing air while it’s still fresh.” It is best to freeze them the same day you buy them. Then, when putting it into a storage bag, use a straw to remove the air thoroughly to create a near-vacuum condition to prevent oxidation and drying (freezer burn). Also, if you place it flat on an aluminum tray with high thermal conductivity and place it in the freezer, it will be frozen quickly, preventing cell destruction and preserving its deliciousness.

It is no good to freeze meat and fish in the package you bought them. This is because there is a lot of surface area that comes into contact with air, making it easy for drying and oxidation to proceed. Wipe off any drips (moisture) with kitchen paper, wrap tightly in plastic wrap after each use, then place in a zippered storage bag and freeze. By seasoning food before freezing it, you can not only extend the shelf life, but also make cooking after thawing easier, so you can kill two birds with one stone.

Mushrooms are a typical food ingredient whose flavor increases when frozen. If you remove the stones, loosen them, put them in a storage bag, and freeze them, you can immediately use them for miso soup or stir-fries while frozen, which is very convenient.

If you freeze small onions, fried tofu, pizza cheese, etc. in small pieces and freeze them, they will come in handy for adding a little color and topping to your dishes. Master the correct freezing technique and lead a smart diet without waste.