General freezer tips:
- Regularly defrost your freezer, not letting the amount of ice accumulation to exceed 1/4 of an inch. Defrosting will help the freezer maintain the correct temperature and minimize energy waste.
- Overpacking your freezer can prevent proper temperature maintenance, so don't go overboard with the frozen goodies.
- For the energy-conscious individuals, purchase freezers with new energy-saving features (like proper insulation materials) to reduce your electricity consumption.
- Most fruits retain their high quality for 8 to 12 months at 0 degrees or below.
- Fruit is best served still partially frozen. Frozen fruit thawed entirely can become mushy because of cell wall damage from ice crystals.
- Smoothies are a great way to use frozen fruit.
- I like to munch on a handful of frozen mango chunks as a quick and healthy dessert.
- Frozen vegetables have a higher vitamin content than refrigerator-stored veggies.
- Fresh veggies travel a long distance, losing their benefits. Frozen veggies are treated just a few hours after being picked.
- Frozen vegetables can easily be steamed, stir-fried, or microwaved.
- I sneak in an side of veggies at dinner by steaming some frozen broccoli and cauliflower in the microwave.
- Freeze, don't refrigerate. Refrigerated bread will go stale faster than bread left out at normal temperature.
- Freeze your bread in a plastic bag, making sure to squeeze out the excess air first. The original wrapping for your bread wrappers is probably not meant for the freezer.
- Frozen bread can contain fewer additives than fresh bread since the process of freezing acts as a natural preservative.
- I tend to make cucumber, tomato, spinach, and hummus sandwiches on frozen bread in the morning. By the time lunch rolls around, my packed sandwich is thawed and the veggies are still cold.
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