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Freezing Fun Times

I have learned so much on this site (my new best friend!). Things that I’ve learned you can/could freeze:

Bacon (separate in groups of 4 or so first)
Bananas (to use for banana bread later)
Herbs
Some cheeses
Vegetables - bits and pieces (to make broth later)
Bread
chicken bones (broth)
shrimp shells (broth and apparently dog treats)

Any other ideas for stuff you can freeze before it goes bad? Or please elaborate on some that I've listed above.

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  1. Berries (for smoothies, pancakes, etc.). Freezer preserves. Soups (clear or pureed). Pesto. Lots of kinds of unbaked cookie dough, in logs.

    1 Reply
    1. re: chloe103

      When I've been organized enough, I've frozen fruit for smoothies in individual plastic bags for the work week ahead. (For example, some banana and some strawberries together in a bag.) Then dump one frozen bag into the blender with some yogurt and oj and hit the blender butten.

    2. I'll often make a big pot of beans, sort of plainly seasoned for multi-purpose use, and freeze them in zip bags. It's more quality controlled than canned beans and very convenient for soup, chili, salads, side dishes....

      1 Reply
      1. re: WCchopper

        Yes! And I think freezing beans helps them soften more, so I leave them slighty underdone.

        I make big batches of basmiti rice and freeze potions of that as well.

        I love to make some big meals on weekends and batch up portions for the freezer.

      2. I make a killer Mac n Cheese that I freeze in individual portions.
        I'm also big on freezing soups and cookie dough.

        1. Definitely soups - right now we have baked potato, curried carrot, and butternut squash soups in our freezer.

          Whole cored tomatoes to use in soups and sauces - the skins will just slip off when you defrost them.

          Pesto and tomato sauce both freeze very well. Freeze pesto into ice cube trays so you can get a couple tablespoons at a time. Tomato sauce in small ziplocks is great - lay them flat on a tray to freeze so they can be stacked.

          1 Reply
          1. re: jnstarla

            Oh goodness, I freeze everything! My favorite pie crust recipe makes enough for 3 pies, so I line pie pans with the extra and freeze the shells - ready to fill and bake when I am!

            I freeze beef bones, too for stocks. When you have a nice pile of bones, dump 'em in your crockpot with water and whatever veggies you have, and cook all day.

            I just froze a whole bunch of lemon juice, from lemon that I had zested for limoncello....just fill ice cube trays with juice, freeze, and then pop out into ziplocks. The ice cube tray works great for freezing pesto, tomato paste, leftover broth, or anything else that you might want a little squirt of later. I also did this with pureed fruits and veggies when my daughter was a baby - wholesome, cheap and easy baby food.

            I stock up on butter when it's on sale - it freezes great, same with most breads, tortillas. I freeze leftover pancakes & waffles for quick breakfasts before school. Lots of dinner entrees are great if you make a double batch and freeze one for later (chicken pot pies, shepards pies, etc).

            I'll bake huge batches of cupcakes, so they are ready to thaw and frost for class parties. I've also frozen them frosted with good results. Many cookie doughs freeze great, and they are ready to bake when you need them.

            Just make sure you use freezer quality storage wrap - and LABLE EVERYTHING.

          2. I freeze hummus (in the ice cube tray, then wrap the cubes in tin foil and seal them in a freezer bag): makes a good snack at work and I don't have to worry about yet another hummus container going bad in the fridge.

            I have also frozen soft goat cheese and cottage cheese with varying degrees of success (the goat cheese was ok; the cottage cheese came out too watery).