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(post, Jean Henrich)
Expanding on Lara Adler's post here on what's in her freezer, Mark Bittman's The Minimalist column yesterday has more good suggestions for items that freeze well - I wouldn't have thought to freeze egg whites, wine, or parmesan rinds - and tips for keeping track of it all. He emphasizes the importance of labeling and dating, which I don't always do. I'd like to try freezing more fruits and vegetables - tomatoes and lemons caught my eye in the article. He also gives tips for avoiding freezer burn and reminds us that, while the freezer can extend life, the aging process is merely slowed down - food won't last forever in there!