Freezing & Thawing Instructions
Home Freezing/Thawing Instructions
- Just about any type of food can be frozen, but some things don’t taste very well afterwards (like mayonnaise and lettuce), so we try to avoid these items.
- Foods that are frozen at the peak of quality turn out better than those that are toward the end of their shelf life. For this reason we strive to provide the freshest ingredients for your recipes.
- The ideal freezer temperature is 0° F or below. Usually refrigerator freezer compartments are capable of reaching this temperature. But be aware that if the door is opened frequently, the temperature may not be as steady. A freestanding freezer may be best for long-term freezer storage.
- Freezing keeps food safe for an indefinite amount of time. Taste quality does suffer with prolonged storage times. For this reason we recommend using the foods you prepare over the next month’s time for the best quality. Generally speaking though, fish, shellfish, and previously cooked meats are good for up to 3 months, and raw chicken, turkey, and beef for 10-12 months.
- For best results, freeze food rapidly. Try not to stack packages to be frozen; spread them out around your space, only stacking once they are frozen solid.
- Proper packaging goes a long way in maintaining quality of frozen food. Air is the frozen food’s enemy, so use airtight freezer bags or heavy-duty freezer foil. If a bag gets a hole in it you can simply cover it with foil or plastic wrap, or place another bag over it.
- Freezer burn is caused by air reaching the food’s surface, and looks like grayish leathery spots. Small spots can be cut away prior to cooking.
- Defrosting food: All of the food that you prepare during a mealMAKERS session should be fully thawed prior to the final cooking touches. The safest methods are in the refrigerator, in cold water or in the microwave. We recommend taking 3-4 meals out of the freezer at the beginning of the week to allow for gradual defrosting in the refrigerator. For faster defrosting, cold water works well, it’s just more labor intensive. Make sure the food is in a leak-proof container, place it in cold water, and check the water every half hour to ensure it’s still cold. After thawed, store the food in the fridge until ready to prepare. It is not safe to let frozen food thaw out on the counter top at room temperature for several hours.
- If food is properly thawed in the refrigerator, it is safe to refreeze it without cooking, but there may be a loss of quality as food loses moisture through the defrosting process. It’s also safe to refreeze previously cooked foods that have been thawed.
- Please contact us if you have any questions about freezing, thawing or preparation of the mealMAKERS entrees.
