No more freezer burn or loose peas in the freezer drawer: we have three tricks for you to make better use of your freezer.
A freezer is practical: you can keep certain foods for months, frozen vegetables can be richer in vitamins than fresh ones and it’s also the place to store your favorite ice cream. But especially if you have a small or very full freezer, you need to organize it properly so that you can make the most of it. Here are three tricks to help you get the most out of your freezer.
Close it properly
We’ve all been there! Sometimes, if you’re in a bit of a rush, you might forget to close the bags of frozen peas properly. This can result in a bit of a mess in the compartment, with the peas spilling out and requiring you to pick them up one by one. I’ve got a simple trick for you that doesn’t require any clothespins or other sealing aids. All you have to do is cut the packaging open in a U-shape. Then, tie the two sides together, and ta-da! Everything stays in the bag.
Vacuum packing without a vacuum sealer
Are you annoyed when your food gets freezer burn and is covered in a layer of ice in the ziplock bag? Then vacuum-sealing can help – or this trick, which allows you to vacuum-seal things with a pot of water: place your food, whether meat, vegetables or fruit, in a plastic bag with a seal. Then dip the bag in water until the pressure of the water has squeezed as much air out of the bag as possible, seal it and you have an (almost) air-free container.
Bouillon from the freezer
If you want to use as many leftovers as possible, we recommend freezer stock: keep all the scraps, i.e. onion skins, carrot trimmings, potato skins and everything else, and store them in the freezer. Do this until you have enough to fill a pot about halfway. Then add water and boil the mixture for about three hours – and you have homemade stock made from vegetable scraps.
