What’s the best method? freezing raw vegetables or cooked ones?
In term of freshness and quality What’s method? freezing raw vegetable or freezing cooked ones?
I life alone so I need to freeze food, so either I freeze raw vegetables meat I will defrost and cook when need them or I cook unfrozen vegetable meat and I freeze them after been cooked,
Which method is the best?
A lot of vegetables will go kind of "funny" if you freeze them raw. (They’ll get a weird texture and not taste as good when you thaw them out.)
The best method for freezing most vegetables is to blanch or parboil them and then freeze them. This involves bringing water to a boil and cooking the vegetables only slightly. Most vegetables only need about a minute in the water. Some need even less. If you’re wondering about a specific vegetable, look up "blanching/parboiling <vegetable in question>". The blanching prevents them from getting that funny freezer texture but doesn’t break them down too much, so they can stand up to a second cooking when you thaw them out.
When you freeze them, make sure to get as much air out of the bag as possible before you seal it up. This will prevent freezer burn.
When my parents used to grow and freeze a lot of vegetables they’d actually put the veg in a freezer bag and then insert a straw into the bag. Hold the top of the bag close around the straw and then suck out all the air. Then just quickly remove the straw and put a twist tie around the top of the bag and toss it in the freezer. Vacuum packed vegetables, easy as pie!
For meat, you can just freeze it raw. Again, you want to get as much air out of the package as possible to prevent freezer burn.
Once you’ve thawed meat once, you can’t freeze it again. (Well, I mean, you can, but the texture’ll go all funny.) With that in mind, I’d recommend breaking everything down into serving-sized portions before you freeze it so that you can thaw it out one serving at a time.
Whatever you freeze, it’s best if you can use it up within three months or so. Both cooking and freezing will break down nutrients and vitamins over time. The longer you cook or freeze something, the more breakdown that occurs. Cooking at higher temperatures will also cause more rapid/severe breakdown. Most frozen foods will be able to hold on to most of their nutrients for about three months. After that they start losing a lot.
Also, foods may start drying out and/or getting freezer burn after a while. Packaging them well (airtight seal, vacuum-packed, etc.) will cut down on this, but they will start to lose some quality eventually. That being said, I recently defrosted a cake that had been in my boyfriend’s freezer for several years and it seems fine. (A little dried out around the very edges maybe, but hardly noticeable once it was iced.)
Best of luck to you! Hope this helps!