Prep & Assembly
Freeze
Drop food below freezing to preserve it or set it solid
Freezing brings food below freezing to preserve it for the long term or set frozen desserts solid. It's the backbone of batch cooking and ice cream. Wrap tightly to fend off freezer burn, and freeze items in a single layer first when you want them to stay separate.
Freezing brings food below freezing to preserve it long-term or set frozen desserts solid. It's the backbone of batch cooking and ice cream. Wrap tightly to fend off freezer burn, and freeze items in a single layer first when you want them separate.
- Difficulty
- Easy
Types & varieties
Single layer on a tray first, then bag — keeps pieces separate.
Freeze meal-sized amounts for easy reheating.
How to do it
- 1
Cool food fully before it goes in the freezer.
- 2
Wrap or bag it tight, pressing out air.
- 3
Spread loose items on a tray to freeze, then bag.
- 4
Label with contents and date.
Common uses
Tips & pitfalls
- Freezing in a single layer keeps berries and dumplings free-flowing.
- Pressing air out is the single best defense against freezer burn.
- Freeze stock and sauce in portions for grab-and-go use.
Good to know
- Tool
- Freezer, airtight wrap or bags, sheet tray
- Best for
- Batch meals, doughs, fruit, ice cream
- Cue
- Solid frozen, tightly sealed against air
Also called
freeze solid
Related
Whisk
Beat ingredients smooth and aerated with a looping wire motion
Sift
Pass dry ingredients through mesh to aerate and remove lumps
Strain
Pour through mesh to separate solids from liquid for a smooth result
Filter
Pass liquid through fine material to clarify out the smallest particles
Rice
Press cooked potatoes through small holes for fluffy, lump-free texture
Mash
Crush soft cooked food into a rustic, creamy purée
Grind
Crush food into a coarse to fine texture, from spices to meat
Grate
Shred food into fine bits against a sharp-toothed surface