Top Tips For Freezing Food

Generally most foods are freezable, except for the following:

• Any raw vegetables to be used in a salad or sandwich that you want crisp, e.g. salad leaves, celery, cucumber, tomato, peppers, herbs etc.

• Sour cream, cream and cottage cheese - they separate on defrosting

• Whole eggs in a shell

• Egg based dishes, e.g. omelettes and frittatas, they become watery

• Potatoes become watery if raw, and tough if already cooked

• It is advisable not to freeze and then reheat cooked rice, as it is susceptible to bacteria growth

Top tips for freezing

• Be sure to cool completely before placing in the freezer.

• Freeze in small containers to allow the food to freeze faster.

• Use freezer specific containers or make sure you wrap them very tightly.

• For solid food leave a minimum of air at the top or you will get 'freezer burn'.

• For liquids leave a few centimetres to allow for expansion when the liquid freezes.