Freezing and defrosting food so that it doesn’t become inedible mush is an important skill to learn. J. Kenji Lopez-Alt takes us into the Food Lab to show some very easy methods.
Basically, the trick is to make whatever you’re freezing as flat as possible and get as much air out of the bag as possible. He shows you how to do it with regular zip-lock freezer bags, but we use a Foodsaver vacuum sealer1. It has paid for itself several times over by saving us from throwing away freezer-burned food. It’s also great for saving bacon in the fridge if find yourself using only a few pieces at a time.
Just remember: Air is the enemy of food.
- It’s not the same model we have, but a newer version. Ours is a few years old. ↩
