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Photo:Getty Images. EatingWell design.
Getty Images. EatingWell design.
If you regularly find yourself dashing to the market for last-minute meal ingredients, it might be time to start stocking your freezer. The reasons are plentiful, and with pro tips from chefs on what frozen foods to always keep on hand and why, getting started is easier than you think.
Why a Well-Stocked Freezer Is a Must
This is particularly true for out-of-season ingredients. Take blueberries, for instance—when bought in the middle of winter, a 6-ounce clamshell in the produce section can have a price tag of $5 or more. But head to the freezer section, and you can almost always count on triple the weight for the same price or less.
And because most frozen ingredients come ready to use (think washed, peeled and cut), you can save even more time and get right to cooking. Less waste is also a perk that can’t be overlooked.
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Chef Recommendations
Fruits and Vegetables
And if you think for a moment about how much time and effort goes into preparing some types of fresh vegetables—like shelling stacks of pea pods and removing the husk and silk from corn—you’ll again see why frozen can be the best choice.
Another chef-recommended legume to keep on hand is frozen shellededamame. “Unlike fresh edamame, which requires steaming, peeling and extra equipment, the frozen version is prepped and ready to use, saving time and effort,” says Chef Johnny Sanchez ofKendall’s Brasseriein downtown Los Angeles. “[It’s] incredibly versatile and fits seamlessly into a variety of recipes. I like to toss frozen edamame into a stir-fry right at the end of cooking [or] toss it with olive oil and lemon zest for a bright, unexpected twist.”
Chef Asaf Maoz ofCarmeloffers another unique use for the legume that he says is iron- and protein-packed: “I love to sauté [edamame] with chicken, harissa and preserved lemon, pan-searing until golden [and serve it] with jasmine rice. For a vegetarian version, you can substitute tofu, and it’s equally delicious.”
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Animal Proteins
For non-vegan or -vegetarian households, stocking the freezer with everything from poultry to red meat to seafood is a must for creating a satisfying meal, whether planned ahead or in a pinch. A pound of ground beef can easily be turned into hamburger patties, taco meat or the base for a comforting pot of chili. Defrost a couple of chicken breasts overnight and then pop them into a slow cooker the next morning for mouthwateringpulled chickenthat can be served in so many ways.
But it’s frozen shrimp that really steals the show, according toMary Payne Moran, chef and culinary instructor at The Silver Lake Kitchen. “Frozen shrimp is a delicious and easy protein to keep in the freezer. It thaws quickly, can be portioned out and adds a touch of elegance if you need a meal for guests.”
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Pastry Essentials
No freezer inventory would be complete without a few time-saving pastry essentials, like the notoriously difficult-to-make puff pastry. A lot of people may instantly think of puff pastry as a dessert ingredient and think twice about granting it any precious freezer real estate, but it’s actually a very versatile staple.
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The Bottom Line
No matter your food preferences, the key is to create a freezer stocked with the foods you regularly use, along with a few foods that can easily be turned into something a little fancier in case of a last-minute get-together. Just remember to seal all foods properly (you don’t want any freezer burn happening), and do a regular inventory so that foods are getting used before they go bad.
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