Friday, December 10, 2010

Eggs, Milk and Cheese…In the Freezer?

HI ladies, here is an interesting article I found today that I know you will like. If you are like me you are always on the look out for good bargains in the circulars. Do you ever wonder if you can store perishables til you need them? I did. I am always coming across good deals on milk, eggs, meats, coffee creamer etc. Well now I have found the answers I have been looking for. Hope this helps some of you as well. - Tamra (a.k.a. The Frugal Mom)

If you are a careful shopper you come across dandy bargains on perishable items that are approaching their “sell by” date. You may be wondering what you can do with all of these perishables to make sure they don’t, well ... perish! The answer, of course, is to freeze them. Yes, even the eggs, milk and cheese.
BUTTER. Freeze margarine or butter for up to six months. Thaw to return to its original texture and quality.
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 to never freeze coffee because it changes the flavor from fresh to “freezer stale.” No one argues, however, that freezing leftover coffee in ice cube trays to make blended coffee drinks or iced coffee is not 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.
CREAM, WHIPPED. Once whipped and sweetened, cream freezes well for one to two months.
CREAM, LIQUID. Freezing cream 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.
EGGNOG. Unopened eggnog may be frozen for up to two months. Thaw in the refrigerator and shake well before serving, as there may be some ingredient separation during freezing.
EGGS. You can freeze eggs provided you remove them from the shell first. Do not freeze whole eggs in the shell. Raw eggs can be frozen for up to one year. Break them into an ice cube tray, one egg per “cube.” Once frozen pop them out into a large zip-type bag, close tightly and return to the freezer. Hint: Separate the whites from the yolks and freeze in small portions for easy use.
FLOUR, CORNMEAL and other baking staples including baking powder stay fresh and bug-free indefinitely in the freezer. No change of texture or taste occurs and you can ignore the expiration dates.
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.
MEAT, FRESH. Fresh beef roasts and steaks can be frozen for up to one year if wrapped well to retard freezer burn; pork and lamb can be frozen up to six months.
MEATS PROCESSED. You can freeze bacon, hot dogs, cooked ham, luncheon meats and sausage for up to two months before these items begin to lose quality and taste.
MILK. Milk may be frozen for as long as three months provided the sealed container is frozen prior to the “best before” date. Skim and low-fat milk freezes 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.
POULTRY, FRESH. Whole turkey, chicken, duck and goose can be frozen for up to one year. Poultry pieces, however, should be used within nine months.

**Article found in The Everyday Cheapskate Newsletter by Mary Hunt 12/10/2010


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