Freezing is the best way to avoid wasting food
Have you delighted your friends with your unique lasagne recipe? But even the greediest of gourmets couldn't get the hang of it. So what can you do? Simply store it in the freezer for next time!
With a few exceptions, most food products can be frozen and retain their appearance, texture and flavor, as well as most of their vitamin and mineral content. However, there are a few basic rules to observe:
- Frozen foods should be kept as fresh as possible, and put in the freezer as soon as possible after shopping or cooking. This will preserve their organoleptic qualities, while limiting the growth of bacteria.
- The temperature of your freezer is also important: make sure it reaches -18°C.
- For successful freezing, pack your food tightly and hermetically in containers adapted to the size of the contents.
- Use a transparent glass box to check the condition of your food and identify it.
- Label your storage box (use-by date, quantity) to help you find your way around and prevent any risk of food waste.
Our anti-waste freezing tip: freeze small portions of food! This makes it easier to adjust the proportions you want to eat later. It also makes it easier to freeze and then defrost.
Which foods can't be frozen, and when? Here are a few points to bear in mind:
- For your own health, never refreeze a product that has already been frozen. Beware of fish, for example, which has often been frozen before it reaches your fishmonger's stall. On the other hand, it is perfectly possible to refreeze a product if it has been cooked in the meantime.
- Not all foods can withstand freezing: for example, water-rich fruit and vegetables (melon, lettuce, cucumber, tomato, strawberry) won't come out very well, and will lose all their taste qualities. Other examples: eggs, fresh or soft cheeses, yoghurts or cream desserts will have lost their texture and taste once defrosted.
- Be sure to respect the recommended storage times: 24 months for fruit and vegetables, pastries, pasta and raw pastries; 2 to 3 months for cooked and minced meats; 3 months for home-cooked meals and 1 month for bread.
The Pyrex +®: Did you know that by freezing your recipe in a Pyrex dish®, you can then reheat it directly in the oven, without waiting? Pyrex glass storage dishes® provide thermal shock resistance of 220°C*, so there's no need to wait for your dishes to defrost or to transfer them elsewhere. Just pop them straight into the oven and enjoy them faster! Simple and ultra-practical.
From now on, get ready to freeze the right way and enjoy all the benefits of this tip:
- Eat local fruit and vegetables all year round!
- Enjoy delicious home-cooked meals in no time!
- Avoid food waste - it's good for the planet and your wallet!
*Thermal shock resistant: EN 1183 220°C