“As long as food has been correctly stored, it can be frozen right up until it’s use-by-date, so purchasing yellow-sticker products such as meat and fish is a brilliant way to save some cash. Doing this is also great from an environmental perspective as it prevents these foods from going to waste.
“Cooking from frozen doesn’t have to take ages either, if you are using individual frozen ingredients, cooking from frozen doesn’t tend to take any longer than cooking from fresh and when planning your meal, if ingredients should be cooked from frozen, which that’s a whole amount of time saved instead of waiting for your dinner to defrost!
“If cooking on the hob, it’s best to use a high heat initially to evaporate the excess moisture, before reducing the heat. Just be sure your food is piping hot throughout before serving!”
Are there some foods that shouldn’t be frozen? Kate explained: “There are very few foods that can’t be frozen; the most important thing is ensuring that they have been properly stored before freezing, and that they are used correctly after freezing.
“For example, dairy products can be frozen, but they will split in the freezer, so people often assume they have gone bad. All that has actually happened is that the fats have separated from the water, so a good shake, blend or heating through will bring them back together.
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“As long as food has been correctly stored, it can be frozen right up until it’s use-by-date, so purchasing yellow-sticker products such as meat and fish is a brilliant way to save some cash. Doing this is also great from an environmental perspective as it prevents these foods from going to waste.
“Cooking from frozen doesn’t have to take ages either, if you are using individual frozen ingredients, cooking from frozen doesn’t tend to take any longer than cooking from fresh and when planning your meal, if ingredients should be cooked from frozen, which that’s a whole amount of time saved instead of waiting for your dinner to defrost!
“If cooking on the hob, it’s best to use a high heat initially to evaporate the excess moisture, before reducing the heat. Just be sure your food is piping hot throughout before serving!”
Are there some foods that shouldn’t be frozen? Kate explained: “There are very few foods that can’t be frozen; the most important thing is ensuring that they have been properly stored before freezing, and that they are used correctly after freezing.
“For example, dairy products can be frozen, but they will split in the freezer, so people often assume they have gone bad. All that has actually happened is that the fats have separated from the water, so a good shake, blend or heating through will bring them back together.
