Arguments against freezers are mainly due to fears about food quality and doubts about its nutritional value after being frozen.
However, as long as the freezer temperature is maintained at -18C or colder, food will remain in the same condition in which it was first frozen.
The food you put into your freezer must be in perfect condition, however.
Nutritionally, freezers have no adverse effects on food, and all freezer-stored food should look and taste as good as the fresh product.
While the freezer is so convenient when it comes to cooking, we need to remember that certain foods do not freeze well.
Green salad discolours and turns limp, hard-boiled eggs go rubbery, cream and cream cheese with less than 40 percent butter fat will separate, mayonnaise curdles, and boiled potatoes and spaghetti go mushy.
Eggs cannot be frozen in their shells, as the liquid will expand and break the shells.
The ideal prepared dishes to freeze are pates, soups, stocks, sauces, stews, moussaka, lasagne, pies, casseroles, cooked meats, pancakes, and strained baby food.
Next week we will take a look at packing methods for your freezer.
