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Hello, I've just joined. I have yet to retrain myself to cook small, so every week, I cook 2-3 times, and bake at least once on the weekend. Out of self-preservation (leftovers more than once, too many tempting treats) I've learned to freeze; fortunately, the freezer is one-third of the refrigerator and in the bottom so I have the space to freeze.
Raw meats/poultry - fast, inexpensive way to freeze and avoid freezer-burn ... (1) wrap air-tight in professional-weight plastic wrap, (2) freeze until firm, then (3) group the packets in labeled freezer-safe bags. The professional-weight wrap I use is carried by Sam's; the wraps found in grocery stores are too thin. The freezer bags can be reused without any cleaning on your part (and, they're pre-labeled!).
I do my own baking (yeast half-loaves, mini-quick breads, sandwich and cinnamon-rolls, cheesecake, cookies). The breads are wrapped, frozen, & bagged. The rolls are tray-frozen until firm (about 30 min.) then bagged; 10 sec. zap in microwave is good for a roll (be aware the roll will harden as it cools). Individual slices of cheesecake are wrapped, tray-frozen, then bagged (thaw on counter 30 min.). Cookie dough is tray-frozen in "drops" (I use cookie scoops), then bagged; to bake later in the toaster oven. Brownies & bar cookies are tray-frozen, then bagged with waxed paper between layers (thaw on counter 10-20 min.).
I use jalapenos in cooking & breads; tray-freeze (whole with stems) and bag; thaw 30 min. before chopping or slicing for cooking or baking; unsuitable for "fresh" applications such as salads or garnish.
Please let me know if you have a good way to freeze (name the food) that reduces or eliminates ice crystals. Thanks!
Natalie808's tip is right on the money. Individual wrapping with heavy duty plastic wrap before putting in freezer bag virtually eliminates freezer burn. I've defrosted pork chops after 5 months and they're just like fresh.