Smart Tip: How to Eliminate Ice Cream Freezer Burn Chow

Isn't it disappointing when you pull off the lid to your favorite Chunky Monkey and find a jagged covering of ice on top? It just never tastes the same after, right? Chow put together a video with two smart tips on avoiding the dreaded ice cream freezer burn. Read on to check them out!

Freezer burn is caused by air, specifically cold, dry freezer air, coming into contact with food. Think of vacuum sealed meals versus a plastic container half-filled with leftovers: the air trapped inside the container causes food to taste stale while the vacuum sealed food is protected from drying out. The same goes for ice cream. Protect the ice cream from air as you eat your way through a carton and you'll also safeguard against freezer burn. Yum!

Related: Food Science: What is Freezer Burn and How to Prevent It

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Freezer Savvy: The Best Way to Freeze (and Thaw!) Meat

Open my freezer and you will see a stockpile of frozen fish fillets, chicken breasts, steaks, and sausage links. This is my saving grace during weeks when my meal plans go awry or I can't get to the store. Wrapped carefully against the cold, they are just as good after their time in the freezer as they were when purchased.

When packaging meats for the freezer, the most important thing is to protect them from exposure to air. Wrap meats very tightly in either plastic wrap or freezer paper, pressing the wrapping right up against the surface of the meat. Next, wrap another layer of aluminum foil around the meat or seal it inside a zip-top freezer bag.

Packaged like this, meat can be kept frozen for at least three months. After this time, even well-wrapped meats can start to develop freezer burn, though I've often cooked meat several months after freezing and found it to be perfectly fine.

The best and safest way to thaw meat is to place the frozen package in the refrigerator and let it thaw gradually. Small cuts will thaw this way in about 24-hours while larger cuts can take a few days. If you're rushed for time, small cuts can also be thawed in a bowl of lukewarm water under running water.

Two things not to do are thaw frozen meats on the counter or cook them straight from the freezer. Thawing on the counter is a safety risk since the outside of the meat will thaw and start harboring harmful bacterias long before the middle is usually thawed. Cooking frozen meat presents more of an aesthetic problem: the outer parts and the inner parts of the meat will cook at such different rates that the outside overcooks before the middle is done. (Though to the contrary, there is this method of cooking frozen steak!)

Any other tips for freezing and thawing meat to share?

Related: Fresh or Frozen Shrimp? Buy Frozen!

(Image: Emma Christensen)

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Choosing the Right Freezer Containers

Your freezer can be a great tool for preserving foods and storing make-ahead meals, and one of the most important things you can do is pay attention to the containers you use. The right packaging will ensure that frozen foods retain their flavor, color, and texture without developing freezer burn or absorbing other flavors and odors.

When freezing foods, choose containers and packing materials that are durable, easily sealable, resistant to cracking at low temperatures, and moisture- and vapor-resistant. Foods that contain water expand when frozen, so make sure the containers are expandable or that you leave enough headspace to allow for expansion. The following are suitable for frozen foods:

Rigid containers: Use sealable, rigid glass or plastic containers designed for freezing. Two inexpensive options are Frigoverre glass storage containers and Ball stackable plastic freezer jars.

Mason jars: Use only wide-mouth glass jars; jars with necks can crack more easily as contents expand. To allow for food expansion, do not fill jars above the 1-inch line.

Plastic freezer bags: Use bags that are designated for freezing, such as zip-top bags or vacuum freezer bags. These are made of thicker material than regular plastic bags and are more resistant to moisture and oxygen.

Freezer paper: This heavyweight paper has a waxy coating on one side, which provides a moisture-vapor barrier. It is particularly useful for wrapping meat, fish, and poultry.

Plastic wrap: Use good quality, thick plastic wrap not the cheap stuff.

Aluminum foil: This is more moisture-resistant than plastic wrap, but be sure to use heavy duty aluminum foil.

Finally, no matter what containers you use, remember to label and date everything!

Related: Food Science: What is Freezer Burn and How to Prevent It

(Image: Emma Christensen)

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Tasty Empanadas: 5 Recipes to Make Now & Freeze For Later

Tender flaky pastry pockets filled with everything from fresh corn to spicy beef? Yes, please. Empanadas are always welcome in my kitchen and on my plate. With a busy few months ahead, I'm planning on making a big batch and freezing them for quick meals when I need them.

To freeze, lay unbaked empanadas side-by-side on a parchment-lined baking sheet. Make sure they don't touch or the empanadas will freeze together. Freeze until solid, then transfer the empanadas into a freezer bag. Frozen empanadas will keep for up to three months and can be baked straight from the freezer. Add a few extra minutes to the cooking time.

Fully-baked empanadas can also be frozen, though they lose a bit of their tender and flaky texture. I find it best to wrap them individually in plastic wrap to prevent freezer burn. To re-heat, unwrap as many empanadas as you want and warm in a low oven or toaster oven, or re-heat them for a few minutes in the microwave.

Argentinian Beef Empanadas from Turntable Kitchen
Mushroom and Butternut Squash Empanadas from Gourmet
Chicken Empanadas with Chorizo and Olives from Saveur
Spinach and Cheese Empanadas from Use Real Butter
Sweet Potato and Black Bean Empanadas from Cooking Light

What are your favorite empanadas?

Related: Appetizer Recipe: Empanadas with Corn Filling

(Image used with permission from Kasey Fleisher Hickey of Turntable Kitchen)

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