To freeze or not to freeze?

9JCV PQV VQ HTGG\G

Raw eggs in the shells will expand and crack. Hard-boiled eggs go rubbery. Vegetables with a high water content, such as lettuce, cucumber, bean sprouts and radishes, go limp and mushy. Soft herbs, like parsley, basil and chives >Ài w i v À V À« À>Ì } ` à ià LÕÌ won’t be good for garnishes. Egg-based sauces, such as mayonnaise, will separate and curdle. Plain yogurt, low-fat cream cheese, single cream and cottage cheese go watery.

)TGCV VQ HTGG\G

Butter and margarine can be frozen for 3 months. Cheese can be frozen for up to 4 months and used straight from the freezer. Most bread, except crusty varieties such as French bread, will freeze well for up to 3 months. Milk will freeze for 1 month. Defrost in the fridge and shake well before use.

%QQMKPI HTQO HTQ\GP

When cooking food from frozen, use a lower temperature to start with to thaw, then increase the temperature to cook. Foods include: Soups, stews, braises and casseroles. Bakes, gratins and potato-topped pies. / wà w iÌÃ] à > wà ] Ã>ÕÃ>}iÃ] burgers, and seafood if added at the end of a hot dish.

(QQFU VJCV UJQWNF PGXGT DG EQQMGF HTQO HTQ\GP

Raw poultry, large joints of meat. Keeping spring veg garden fresh Frozen green beans