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To freeze food or sauces in small portions, put the food into a large freezer bag and press it out as flat as possible, eliminating air pockets. By making it thin, you speed up defrost time and pressing out excess air guards against freezer burn.
Use a long chopstick or ruler to create divisions within the food, forming individual portions. This way when you freeze the entire bag, you’ll be able to quickly break off just as much as you want to use, no more.
You also reduce the waste that would be generated by individually wrapping each little serving in plastic wrap. This freezing technique isn’t limited to ground meat, though. Think thick pasta sauces, mashed or pureed fruit or vegetables, rice, fried rice, cookie dough, etc.
To freeze, just fold the freezer bag into thirds and slide it into what available space you do have.
Source: Lunchinabox.com
Tags: cooking, food storage, freezing food
