What’s the best way to freeze lemon peels?

Q: When I squeeze lemon juice, I hate to throw the whole shell into the compost, but I haven’t found a good way to keep the shavings of peel from drying out in the freezer. Any recommendations?

A: Zest the lemon using a vegetable peeler and wrap the swaths of peel tightly in plastic wrap, then put it in a zip-top bag in the freezer. Air is the enemy here, so wrap tightly.

Q: Do you have any recommendations for a gluten-free cookbook I could use that would result in kid-friendly meals?

A: Jacqueline Mallorca’s “The Wheat-Free Cook” might be just the ticket.

Q: I sometimes find myself with extra tomato paste because even with the really little cans, there is too much there for my purpose . It seems it would be better to freeze it (ice cube tray?) and pull a cube out for making a chicken breast for one?

A: Cut a piece of plastic wrap in sheet pan or on a plate. Dollop tablespoons of tomato paste here and there on the wrap, freeze it, then place all the dollops in a zip-top bag.

Q: I bought too much sliced cheese and ham. Can I freeze them?

A: Yes, you can. Place wax paper or plastic wrap between slices of cheese. Wrap the sliced ham tightly in plastic wrap (in portions) and seal in a zip-top bag. Defrost in the refrigerator and pat dry before using, as the ham will mostly likely give off excess moisture.

Q: I transferred leftover packaged sauerkraut into a screw-top plastic container and refrigerated it. I came across it weeks later, while cleaning the refrigerator, and put it on a counter. Where it ended up sitting for maybe two more weeks. Unrefrigerated. I finally opened it today and it smelled fine! But I’m afraid to taste it. Does fermented food need refrigeration? Does it ever go bad?

A: If the sauerkraut stays entirely submerged under the brine, it does not need to be refrigerated. That said, it also needs to be kept below 70°F to avoid moulding. Sauerkraut is traditionally kept in barrels, so clearly does not need refrigeration, but those barrels were kept in winter storage rooms or other cool spaces. I’m not sure I would eat the sauerkraut that you describe. It’s been in a plastic container, in a room without temperature control, and whether it was submerged is not clear. I vote no.

Q: Do we know why PBS aired all the seasons of “The Great British Baking Show” out of order? I just found out that the most “recent” season first aired in Britain in 2012.

A: They started midstream and then to satisfy demand and interest, picked up older seasons since they never aired on this side of the ocean.