Frozen raw hamburger meat remains safe in the freezer indefinitely, but it is best if used within four months. Completely cooked hamburger meat that is frozen within two hours of cooking should be used within four months.
A:Cooked turkey meat is one of the most popular meats to freeze and is absolutely safe if stored in temperatures that are cold enough. A turkey usually lasts only a couple of days in the refrigerator, but it lasts up to two to three months in a freezer.
A:Mascarpone is one of the few soft cheeses that can be successfully frozen. Seal the cheese tightly in its original container and then pack it inside of a heavy-duty plastic freezer bag to minimize the risk of freezer burn.
A:It is completely safe to eat chicken that has freezer burn. However, it is possible for freezer burn to affect the appearance, taste or texture of the meat. If only a small amount of the chicken has freezer burn, consider cutting off that portion before it is prepared and served.
A:According to Food Info, freezing does not kill Salmonella. While freezing does kill a few bacteria present on food, it does not kill enough of the bacteria for it to be considered a successful food safety method.
A:To freeze fresh broccoli, wash it in cold water, split it into florets if necessary, and boil the florets briefly. Immediately after boiling, the florets need to be immersed in ice water to stop the boiling process. The broccoli should then be spread out on a baking pan and frozen solid before going into a freezer-safe container.
A:According to EatByDate, several varieties of fish can last from six to nine months in the freezer. Smoked salmon lasts three to six months in the freezer. Canned tuna and sardines should not be frozen.
A:Cream cheese frosting can be frozen. However, the frosting should be measured to ensure it can adequately frost cakes or cupcakes before freezing and should be thawed completely before use. It's best not to re-freeze cream cheese frosting once it is removed from the freezer.
A:Eggplant can be easily frozen for future use, and freezing is the recommended way to preserve the vegetable long-term. Eggplant can be frozen using the blanching method, or it can be frozen after being cooked.
A:Freezing and thawing lettuce tends to damage it because the water in the leaves forms large ice crystals that perforate cell walls. When the lettuce is thawed, the ice melts, causing the cells to collapse and water to leak out everywhere. Since lettuce lacks the starch of other vegetables to serve as a replacement structure, this renders a once-crisp leaf of lettuce a dark green, watery mush.
A:The U.S. Food and Drug Administration recommends that sushi-grade fish be stored for at least one week at a temperature of -4 degrees Fahrenheit, according to a PBS report. The reason for freezing fish is to destroy naturally occurring parasites in order to make the fish safe for raw consumption.
A:Cooked shrimp is suitable for freezing, but freezing shrimp raw better preserves its flavor. Thaw frozen shrimp in the refrigerator to prevent spoilage, or speed thawing by running it under cold water.
A:Butternut and all other winter squash varieties, such as acorn, pumpkin and spaghetti, can be frozen for up one year at 0 F before quality starts to diminish. Butternut squash can be cubed or mashed before freezing to accommodate different recipes.