Top advice for safely freezing and defrosting food

Your freezer is a useful tool for locking in flavours when fresh foods are at their peak and saving leftovers for when you need a speedy dinner. Check out these helpful hints for how to make the best use of frozen food.

• To prevent bacterial growth, you need to freeze leftovers as soon as possible – in fact, immediately if they contain meat. To speed up the cooling process, store leftovers in small, shallow containers.
• To prevent freezer burn (resulting in dehydrated food), use airtight containers. Remove as much air as possible from the container before sealing solid foods.
• Allow for expansion when freezing liquids or semi-liquid foods. A good guide is to leave a space of about 3 centimetres (1.25 inches) below the rim of the container you're using.
• Avoid overloading your freezer with new foods. If you plan to do a major cooking and freezing session, reduce the temperature to the lowest point at least 24 hours in advance. Once all the new foods are frozen, return the thermostat to its usual setting.
• Don't forget to label your containers with the contents and the date on which they were frozen. In general, vegetables will keep for 10 months if home-frozen, but for eight months if purchased.
• Check the guidelines in your freezer manual and don't keep anything for longer than 12 months.
• The higher the oil content of the fish, the less well it will freeze. Lean fish such as flathead or snapper, for example, can be frozen for up to six months, while oily fish such as salmon and trout should be eaten within three months.
• Raw shellfish can be stored in the freezer for up to six months. If you are freezing cooked shellfish, cook it as soon as possible after purchase and store it in the freezer for up to three months.
• If you have leftover stock or coconut milk, freeze it instead of throwing it out.
• Freeze leftover wine and add it to stews and marinades.

• Use defrosted fish within one to two days.
• Thaw minced meats in the refrigerator.
• Precooked foods that are low in moisture content, such as baked goods, can be thawed at room temperature.
• Never defrost perishable foods on the kitchen counter, outdoors or even in your home's coolest room. Thawing at room temperature can stimulate the breeding of micro-organisms, which may lead to food poisoning.

Using your freezer can be a handy and economical way to store food – just be sure to follow the advice above on safe freezing and defrosting practices.

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