Frozen food has a reputation problem.
People often think of frozen food as second-rate, but that is not always fair. A well-frozen piece of fish, shrimp, chicken, beef, or pork can be extremely useful. The problem is not freezing. The problem is freezing without a plan.
A package of frozen chicken buried in the back of the freezer is not dinner. It is a future obstacle.
A flat freezer bag of chicken thighs already portioned, seasoned, labeled, and marinated is different. That is dinner waiting its turn.
The Freezer Pack Method
- Choose the protein
- Portion it into meal-sized amounts
- Mix the marinade
- Add protein and marinade to a freezer-safe bag
- Press the bag flat
- Label clearly with: food, date frozen, best cook method, thaw instructions, cook time
- Freeze flat
- Thaw in the refrigerator
- Cook quickly
Freezer Pack Rule
For freezer packs, use marinades that are flavorful but not overly acidic. Strong lemon, lime, or vinegar marinades can be added after thawing or used for shorter refrigerator marinades. For freezing, butter, oil, herbs, garlic, miso, soy sauce, spices, and mild acids usually behave better.
Freeze the decision, not just the food.