[CULINARY] How To Preserve Food To Keep It Fresh All Day

When it comes to saving food, freezers are our best friends. But if you know before you cook that you're going to freeze, you may want to do things a little differently. Here are some handy tips and tricks to make sure your frozen soup tastes as delicious as the day it was made.

1. Cool Down
Putting hot soup directly in the freezer can thaw your already-frozen food. To chill things off, place the hot soup pot in an ice-water bath in your sink and stir often. Dividing soup into smaller portions before cooling it will also help speed up the process.

2. Portion It Out
Turn your big batch of soup into convenient grab-and-go meals by freezing it in individual servings. Quart-size freezer bags (or 4-cup freezer-safe plastic or glass containers) will accommodate a single serving while giving the soup room to expand as it freezes, plus when frozen flat they stack easily. You'll have the perfect amount when you want just one meal—ideal for portion control.

3. Separate Grains and Pasta
Pasta and grains that are in a soup will soak up liquid and soften a bit as they freeze. If you like them al dente, cook and freeze pasta and grains separately from the soup and before serving add more broth as needed.

4. Hold the Dairy
Dairy tends to separate and become grainy when frozen and reheated. Leave it out of the soup but write on the bag how much to add after reheating so you don't have to root around for the recipe later on.

5. Keep Vegetables Al Dente
Cook your vegetables until they're just tender and still a bit crisp. They'll be perfect for your bowl for dinner but they'll also stay firm when frozen and reheated.

6. Label, Label, Label
Food can disappear into a freezer like it's in the Bermuda Triangle. To minimize the mystery, label soups with the recipe name, the date it was made and reheating and garnishing instructions so you remember where you left off.

7. Save the Garnish 
 Leave garnishes, such as chopped fresh herbs or nuts, off before freezing. When frozen, herbs lose their savory oomph and nuts lose their crunch.