Expert tips for safely and effectively freezing food to save time and money
Consensus Summary
Two experts, Julian Cox, an associate professor of food microbiology at the University of NSW, and Justine Schofield, host of *Everyday Gourmet*, shared their top strategies for freezing food safely and efficiently. They emphasized the importance of cooling food quickly to avoid the 'danger zone' (5°Câ60°C), where bacteria multiply, and warned against refreezing thawed food due to potential microbial growth. Both recommended freezing soups, stews, baked goods, and cooked rice, while cautioning against creamy dairy-based items that separate upon reheating. Portioning food into appropriately sized containers and labeling items prevents freezer burn and confusion. Schofieldâs 'Lasagne Law' highlights the convenience of single-serve portions for quick meals, and both experts advised using the freezer to save money by bulk cooking and storing leftovers within 2â3 days. Thawing in the fridge or microwave defrost mode ensures safety, while freezing herbs, flavored butters, and snacks like energy balls adds versatility to meal planning.
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Key details reported by multiple sources:
- Julian Cox is an associate professor of food microbiology at the University of NSW with a focus on food safety
- Justine Schofield is the author and host of the TV show *Everyday Gourmet* on Network 10
- The 'danger zone' for food safety is between 5°C and 60°C, where bacteria multiply rapidly
- Food should not spend more than 2 hours in the danger zone before refrigeration or freezing; after 4 hours, it should be discarded
- Freezing does not destroy all organisms but stops bacterial growth; spoiled food can revive bacteria when thawed
- Home-cooked frozen food should ideally be eaten within 3 months for best quality, though longer storage is safe
- Portioning food into containers just large enough for servings helps faster chilling, thawing, and reheating
- Freezer burn (oxidation and drying) does not make food dangerous but degrades texture and flavor
- Hot food should be cooled quickly in the fridge before transferring to the freezer to avoid thawing other items
- Refreezing thawed food is not ideal due to ice crystal formation and potential microbial growth
- Soups, stews, curries, braised meats, casseroles, baked items (bread, cakes, muffins), and cooked rice freeze well
- Creamy dairy-based sauces or soups are not recommended for freezing due to separation upon reheating
- Berries freeze well but break down when thawed, making them suitable for muffins or smoothies but not fresh use
- Leftovers should not be kept in the fridge for more than 2â3 days before eating or freezing
- Justine Schofield uses press-seal bags for storing single-serve lasagne portions to avoid thawing large batches
- Freezing flavored butters and herbs (e.g., grated ginger, galangal) preserves their quality for later use
- Freezing snacks like peanut butter and oat energy balls is recommended for lunchboxes
- Freezing can save money by allowing bulk cooking and utilizing shopping specials (e.g., meat near use-by dates)
- Thawing food in the fridge or microwave defrost cycle is safer than leaving it at room temperature
Source Articles
The 10 golden rules of freezing food (plus the âlasagne lawâ thatâll always save the day)
Food safety and cooking experts share their vital tips on how to safely and simply freeze your food â and save time, money and washing up in the process.
The 10 golden rules of freezing food (plus the âlasagne lawâ thatâll always save the day)
Food safety and cooking experts share their vital tips on how to safely and simply freeze your food â and save time, money and washing up in the process.