I’m sure my supermarket is not the only grocery store with an area in the back similar to the one I call My Bargain Bin. It’s refrigerated and almost always features a few dandy bargains, especially on perishable items approaching that “sell-by” date. There are no limits on the number of items I can load into my cart—all of them with ridiculously low, rock-bottom prices.
You may be asking, but Mary, what can we do with all of these perishables to ensure they don’t, well … perish! The answer of course, is to freeze them. Yes, even the eggs, milk, and cheese.
How to Freeze Eggs, Dairy Products, and More
Freeze margarine or butter in the packaging and containers they come in, for up to six months. Thaw in the refrigerator to return to their original texture and quality. You will never know the difference!
Heavy cream, whipped
Once whipped and sweetened, the cream freezes well for 1 to 2 months!
Freezing cream in its liquid state is not recommended because it affects the quality of the product. In most cases, freezing causes changes to the fat, which can lead to poor texture. It’s going to curdle, separate appear quite unappetizing
Unopened eggnog may be frozen for up to 2 months. Thaw in the refrigerator and shake well before serving, as there may be some ingredient separation during freezing.
You can freeze eggs provided you remove them from the shell first. Do not freeze whole eggs in the shell. Simple break them into an ice cube tray if you want them in single-egg portions. Or whisk a number of eggs in a bowl, then portion in your small containers of choice and freeze. Raw eggs can be frozen for up to one year. Thaw in the refrigerator.
Milk may be frozen for as long as 3 months, provided the sealed container is frozen before the “best before” date. Skim and low-fat milk freeze better than whole milk. Thaw frozen milk in the refrigerator. The milk will still have the same nutrients, but it may separate. If it does, shake well and consume as soon as possible.
Hard cheese freezes well but changes texture making it nearly impossible to slice. Frozen cheese is great for cooking and to grate. HINT: Grate first, and then freeze.
Fresh beef roasts and steaks can be frozen for up to one year if wrapped well to retard freezer burn; pork and lamb up to six months.
You can freeze bacon, hot dogs, cooked ham, luncheon means and sausage for up to 2 months before these items begin to lose quality and taste.
Whole turkey, chicken, duck, and goose can be frozen for up to one year, provided their original packaging is intact. Poultry pieces, however, should be used within 9 months.
All-purpose flour, whole wheat flour, cornmeal, and other baking staples, including baking powder and baking soda, stay fresh and bug-free indefinitely in the freezer. You will experience no change of texture or taste. Even better? You can ignore the expiration dates.
Coffee and tea
Storing coffee beans in the freezer has long been the method of choice to preserve freshness. But die-hard coffee lovers tell us never to freeze coffee beans or grinds because it changes the flavor from fresh to “freezer stale.”
No one argues, however, that freezing leftover brewed coffee in ice cube trays to make blended coffee drinks or iced coffee is a great idea. Freeze leftover tea in the same manner and you’ll have “ice” for your iced tea that will not dilute the drink.