8 Surprising Foods You Didn’t Know You Could Freeze
From pasta to eggs
Raise your hand if you’ve ever had to throw out food that went bad before you had a chance to eat it. We certainly have, and we always feel bad about it. Enter our freezer, which, it turns out, can store way more foods for way longer than we thought. Waste not, want not, freeze more.
While the pasta is still warm, toss it with a little olive oil, then let it cool completely. Transfer to a re-sealable bag and store it in the freezer for up to two months. When you’re ready to eat it, defrost the bag in the refrigerator, then pour it into a bowl and heat it in the microwave. Note: This works best for pasta that’s cooked al dente.
Corn on the Cob
Immediately after buying it, pack the ears of corn into re-sealable bags with the husks intact. Store them in the freezer for up to one year, then drop them in boiling water when you’re ready for dinner.
Transfer hummus to an airtight container and drizzle a little olive oil over the top to lock in moisture. Store the container in the freezer for up to four months, then thaw it in the refrigerator before serving.
Slice avos in half and remove the skin and pit. Then, brush the whole surface with lemon juice, wrap each half tightly in plastic wrap and then store the wrapped halves in re-sealable bags in the freezer for up to six months.
Crack the eggs, then scramble them and pour the liquid into ice cube trays. Once they’re frozen, transfer the egg cubes into a re-sealable bag and keep them in the freezer for up to six months. Bam, breakfast just got way easier.
Pour milk into an airtight container, leaving a few inches of space at the top (the milk expands when it freezes). Store milk in the freezer for up to three months. After it defrosts, the texture might be a bit grainy to drink straight, but it’s great for cooking or baking.
Toss shredded cheese in a re-sealable bag with a sprinkle of cornstarch to keep it from clumping together. Store in the freezer for up to six months, then stick it in the refrigerator to thaw it.
Using an ice cream scoop, dollop portions of cooked mashed potatoes onto a cookie sheet topped with parchment paper and stick it in the freezer. When they’re frozen through, transfer the scoops to re-sealable bags and put them back in the freezer, where they’ll keep for up to two months. (Aka until Thanksgiving.)