Save time in the kitchen and avoid food waste with these four surprising foods you can freeze.
Tired of going to the fridge to grab fresh ginger and find it has gone bad? Go ahead and freeze it! Frozen ginger is actually easier to peel and grate than fresh ginger.
- Cut a large piece of fresh ginger into smaller desired segments
- Place unpeeled ginger segments in freezer bag or freezer safe container
- Use in stir frys, hot ginger tea, roasted vegetables, soups and for baking
- Store for up to 6 months
Butter is expensive, so stock up when it's on sale and always have on hand.
- Place box of butter or individual segments directly in the freezer
- To thaw frozen butter, place in refrigerator for 6 to 7 hours, or 3 to 4 hours at room temperature
- Once thawed, use butter as you would normally
- Store for six to 9 months
Wine can go off quickly after opening if not used. Don't throw away the remains of a opened bottle of wine — freeze it so you'll always have some on hand for cooking.
- Pour it into an ice cube tray and freeze
- Transfer the frozen cubes to a freezer bag
- One cube is about the equivalent of 2 tablespoons
- No need to thaw them before using. Frozen wine cubes will melt quickly when added to a hot pan
- Remember: frozen wine is best suited for cooking than drinking
- Can be stored frozen for 3-4 months
Fresh Corn in the Husk
Freezing fresh sweet corn in the husk on is a great way of preserving corn's taste and texture.
- Snap off the "handle" end of the corn.
- Cut off the tip with the silk tassels
- Fill large freezer bag with trimmed corn husks
- To thaw, remove corn from the freezer, place in refrigerator for about 8 hours before using, or the night before.
- Once thawed, cook corn as you normally would.
- Freeze for up to 6 months