Before the Christmas holidays arrive, there is usually a prior organization of the menu that will be served at lunch or dinner. Normally, we plan in advance which starters to prepare, which starters to offer, what the main course will be and, of course, which dessert will put the finishing touch on the evening. On these important dates, when we get together with family or friends, it is common to cook in abundance so that no one goes hungry.
In fact, there is a popular belief that it is better to have leftover food than to miss it. As a result, larger quantities than necessary are often prepared and, once the celebration is over, there are leftovers. However, they should not be wasted, since in many cases they can be properly preserved by freezing, either to consume them at another time or to reuse them in new recipes.
How to Freeze Food
To properly freeze food, it is essential to protect it well using airtight containers, freezer-safe bags, plastic wrap or food-grade aluminum foil. In addition, it is advisable to use flat containers and not too large, as they facilitate faster and more uniform freezing of the product.
Likewise, it is advisable to divide the preparations into individual portions or in small quantities. In this way, freezing will be more efficient and, subsequently, only the necessary quantity can be defrosted. In the case of liquid foods, such as creams or broths, it is important to leave a little free space in the container, as the volume increases during freezing.
If what you are going to freeze has just been cooked, once cooking is finished it is advisable to let the dish cool in the refrigerator for one to two hours before placing it in the freezer. This helps to better preserve the quality and texture of food.
How to defrost food
For safe defrosting, the main objective is to prevent the proliferation of bacteria. The most recommended method is to transfer food from the freezer to the refrigerator at least twelve hours in advance, placing the container on a tray to catch any liquids.
If you choose to microwave, it’s best to do so in small portions, stopping the process and stirring occasionally to achieve even defrosting and prevent the exterior from getting too hot. Finally, it is essential to ensure that foods are completely defrosted before cooking or reheating them.
Recipes with meat
Three examples of meat dishes that can be easily frozen if you have leftovers from your Christmas meal are pork cheeks, beef stew with potatoes and stuffed turkey. Cheeks are a simple, but very tasty dish, since it is a tender piece of meat that requires slow cooking to make it juicy.
To prepare them, first season them with salt and pepper and lightly coat them with flour, then put them in a pan with a little oil until golden brown on all sides. Then they are removed and, in the same oil, the chopped vegetables are sautéed with garlic to enhance the flavors. Finally, add the meat with the vegetables, cover it with broth and cook over low heat for about an hour and a half, until the meat is tender and the sauce is well concentrated.
For its part, beef stew with potatoes is also prepared using prolonged cooking which allows the meat to soften and the flavors to integrate. First season the beef with salt and pepper and lightly brown it in a pan with a little oil. Then remove the meat and fry the chopped vegetables until soft. Then return the meat to the pan, add a little wine and let it reduce. Finally, cover everything with broth, add the potatoes and cook over low heat.
When freezing this type of dish, it is essential to organize yourself to consume the most perishable foods first. In addition, it is advisable to avoid freezing stews with already cooked potatoes or with a sauce that is too thick, as this can alter the texture and make the dish soggy when defrosted.
As for the stuffed turkey, the first thing to do is to clean the inside and dry it with absorbent paper. Then the filling is prepared according to the chosen recipe. Once ready, it is carefully inserted into the cavity of the turkey and sewn. The exterior of the turkey is then brushed with butter or oil and seasoned with salt. Place it on a baking sheet and partially cover it with foil to prevent the skin from burning.
The turkey is baked in the oven for 40 minutes. Finally, after this time, it is removed from the oven and left to rest before cutting it. Regarding freezing the turkey, if it has already been cut during dinner, it is advisable to remove the stuffing and freeze it in a separate container. This way, the meat and flavors are better preserved.
When freezing turkey slices, place individual portions in small bags or airtight containers, making sure to remove as much air as possible to maintain quality.
Vegetables
Other types of foods that can be easily frozen are vegetable creams or purees, as well as cooked vegetables. In general, it is advisable to avoid creams that contain dairy products or contain large amounts of cream, cream cheese or yogurt, because when fat and water freeze, they form ice crystals that alter the texture and can spoil the final result.
As for the potato, even if it does not freeze well on its own, when it is integrated into crushed cream it generally does not pose any problems. Simply stir the mixture again with the blender before serving and it will regain a uniform and creamy texture. In addition, it is recommended to freeze the creams in individual portions or for two people. It is advisable to use freezer safe containers and avoid glass or crystal containers as they are not ideal for rapid defrosting.
Vegetables that freeze well for soups include pumpkin, carrots, zucchini, leeks, broccoli, cauliflower and many others. Including a little vegetable cream in the starter of the New Year’s Eve or Christmas meal is a very good option, to counteract other heavier and more robust dishes.
To prepare a vegetable cream, first wash, peel and cut all the ingredients into similar sizes so that they cook evenly. In a large saucepan, heat a little olive oil and brown the vegetables, stirring so that the flavors combine. Then cover with broth or water until submerged and add salt and pepper to taste. Cook over medium heat for about half an hour, until the vegetables are tender. Then, remove from the heat and blend with a hand blender until you obtain a smooth and homogeneous texture.
In the case of cooked vegetables left over from a side dish, such as potatoes, broccoli or carrots, they can also be reused to prepare different dishes, such as a kind of tortilla or fajita. After defrosting them, chop them and season them, then cook them in a pan with a little oil. Using a fork, mash the vegetables while cooking them over low heat for around fifteen minutes. Then, compact the mixture by pressing with the fork and, using a plate, turn it over as if it were an omelette. Add a little more oil and cook for another fifteen minutes, until golden brown and cooked through, ready to serve.
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