The essential ingredient behind all manner of meringue-based eats can last up to 12 months within the coldest of your kitchen’s confines. Egg experts maintain these will work the best if thawed within the fridge the night before baking. Thanks, eggsperts!
Marian Weyo/ShutterstockThis kitchen staple is a great food to store in the freezer, especially if you don’t think you’ll use it all by the sell-by date. The original packaging should protect it from freezer burn, but store the butter in a freezer bag if you don’t plan on using it in the immediate future. (This will also protect it from smelly foods.) Don’t miss these simple storage tricks to keep frozen foods fresh.
Pancakes’ delicious DNA lasts slightly longer in a refrigerator than it does in your mouth. Solve that by first freezing buttermilk in ice trays, and then place them in some sort of resealable Tupperware device. The resulting cow cubes will last for up to three months!
Carbs do indeed like the cold. Sliced sandwich bread can last over three months within the ole ice box while a baguette can maintain for a month, and subsequently be returned to its former Gallic glory via dousing it with a wee bit of water before it hits the oven. Vive la France!
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Potato chips and pretzels
Are you both a snack enthusiast and a fan of buying in bulk? Do the latter and have no worry about the sell buy date of the former once you pile your Lay’s and Roll Gold goods into our freezing friend. Not only does the chill double their sell-by date, but the cold actually adds to their crispy content. Just remember to vacuum your couch cushions when you’re done.
These addictive little guacamole makers aren’t cheap. Freeze your financial addiction to “alligator pears” by, well, freezing them. Cut the fruit in half, peel, then quickly place your hors d’oeuvres ornament within the fridge’s bristly basement for best/future results. Don’t fall for these myths about frozen food everyone needs to stop believing.
Corn on the cob
Africa Studio/ShutterstockCorn on the cob is a culinary staple for summer barbecues and parties, and if you wish you could chow down year round, you’re in luck. You can stock up on fresh sweet corn just as it’s going out of season (aim for early September) and freeze it for up to a year. Seal your corn in freezer bags, with the husks and silk still intact, and store immediately after buying it.
marcin jucha/ShutterstockSome gardening enthusiasts dry and store herbs until a recipe calls for them, but this method can diminish the flavor. Freezing herbs like basil, oregano, parsley, thyme, or mint (just to name a few) keeps them in prime condition to be added to a meal. Here’s how to do it, courtesy of TasteofHome.com: Chop herbs finely, place in ice cube trays, cover with water or olive oil and freeze. Once frozen, place in a freezer bag. Take out cubes as needed to add to stews, soups and casseroles. However, frozen herbs will be too limp to use as a garnish. Check out these foods you should never store in the freezer.
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Dionisvera/ShutterstockFreezing nuts helps preserve their natural oils. Store in an air-tight container or wrap well in plastic and put in a freezer bag, and they can stay good for up to eight months.
grafvision/ShutterstockAlthough previously frozen cheese is perfectly safe to eat, the texture changes and becomes more crumbly, so only do this if you plan on using the cheese in recipes and not as part of a cheese platter. Wrap block cheese in airtight wrapping or put it in a heavy-duty freezer bag. You can also grate the cheese in one or two cup servings and freeze in a bag. It will last for about six months. Here are 11 more foods you’ve probably been storing wrong this whole time.