Key Takeaways
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Labeling frozen food helps you know what it is and when you stored it.
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Bread scraps freeze better as breadcrumbs and should be used within three months.
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Eat opened ice cream within two months to avoid flavor and texture loss.
The only kitchen task I hate more than scrubbing dishes is throwing away food. Not only is it messy work, but I really hate wasting. Sometimes, in an effort to minimize waste, I just toss stuff in the freezer to use for a rainy day. The reality is, without proper labeling or a clear plan for using it up, I’m just delaying the inevitable.
As much as I like to think food is indestructible in the freezer, you might be surprised to learn that many common freezer items have a shorter shelf life than you’d think. After learning the hard way, I’ve started to get very strict about labeling everything in my freezer, so I know exactly what it is and when it was frozen. With that, I’ve taken a look at what’s in my freezer and noted some things that need to go, stat. Maybe these foods are in your freezer too.
1. Bread
I am the queen of saving odds and ends of bread. I think it comes from my mom and grandmother, who always saved scraps to use to feed the local ducks and geese at the pond. While I’ve learned it’s not really good for wildlife, I don’t always remember to use it in my meatballs.
The structure and flavor of bread can really start to deteriorate after three months in the freezer. If you intend to use leftover scraps of bread for homemade breadcrumbs, I suggest you process them into crumbs first and then freeze. This makes it much easier to use the exact portion you need, then stash the leftovers (clearly labeled, of course!) back in the freezer.
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2. Nuts
It’s a no-brainer to buy nuts in bulk, especially if you go through a ton like me. I usually buy the three-pound bags from Costco, but recently I was surprised to find my little stash of walnuts that had been stored in the freezer since I purchased them had that dreaded rancid, bitter flavor.
Turns out nuts are great to store in the freezer, but only for about a year. If you keep nut flour on hand in the freezer, it’s best to use it within six months.
3. Coffee
This may be controversial, but coffee is very temperamental in the freezer. Not only can it pick up odors from other foods stored in there, but it really only lasts frozen for about three months. It won’t make you sick, but it will greatly impact the taste of your morning cup, which is not something I mess around with.
4. Homemade Stock
There is no greater feeling than packing your freezer full of gorgeous, collagen-rich chicken or beef stock. It feels like such a culinary accomplishment. What can’t I do with a freezer of stock by my side? As it turns out, you can’t outrun time.
After about six months, the flavor will steeply start to fall off and go flat. The coveted gelatin also starts to break down over time, which negates a lot of the benefits of using homemade stock. Always clearly label your stock so you don’t waste a precious drop.
5. Ice Cream
Ever tried to scoop ice cream that feels dry or crusty? Freezer burn is an obvious indicator, but sometimes ice cream doesn’t need to have ice crystals formed to have gone bad.
As ice cream sits in the freezer, once the paper liner is removed, it’s exposed to air, which can impact the flavor and texture. Fats are especially good at picking up odors and flavors, so it’s advisable to eat ice cream, especially if it has been open, within two months.
To preserve the flavor of open pints, press cling wrap directly on the surface before closing the container.
6. Butter
I always have a few pounds of butter in the fridge, but the truth is it’s best used within six to nine months of purchase when frozen. Just like ice cream, the fat in the butter easily absorbs the taste and aroma of whatever it’s stored with, which will make baked goods taste like a freezer.
The paper wrapper offers very little protection from the harsh environment of the freezer. If you have single sticks leftover, wrap them in tin foil and store them in freezer-safe bags for better protection. Salted butter will last longer than unsalted butter because the salt acts as a natural preservative.
Read the original article on Simply Recipes