by Joey O’Hare
What’s the confusion around freezing food?
By freezing food, you’re pressing the 'pause' button; it will not lose any nutrients or deteriorate in any way. There is power in frozen food – it's a great way to preserve vegetables and fruit that pack a nutritional punch.
One key rule of thumb is that there ought to be a culinary process between defrosting and using something from the freezer, and then refreezing. This is key if you eat meat and fish.
Foods with higher water content freeze less well. This is due to the fact that water expands as it freezes; the water content of each cell breaks through its cell walls within the food, and thus on defrosting can present a soggy mess! This is often why we see so much fluid present around food that’s been taken out of the freezer to thaw overnight.
For me, pre-prepared, cooked food is far better. Tupperware for batch cooking is perfect. Curries, dahls, soups, stews, etc. all of these slow-cooked ‘one-pot’ style dishes freeze totally perfectly.
Joey is our Head of Food Development, running our dishes’ journeys from ideation to launch. (With lots of taste-testing in between). When she’s not cooking up a storm in our kitchen, she’s doing so in hers. After a trip to the local farmers market of course, for seasonal veg, and her swear-by-staples – extra virgin olive oil, Maldon sea salt and lemons.