1. Anchovies, Bacon
Prep: Coil up individually (to prevent sticking and to minimize surface area for freezer burn), freeze on plate, and transfer to zipper-lock bag.
Prep: Portion in ½ - to 1-cup containers to freeze; transfer to zipper-lock bag.
3. Beans (Soaked and Canned)
Prep: Rinse soaked dried beans (we brine ours for better flavor and texture) and drain canned beans. Pat all beans dry with paper towels and transfer to zipper-lock bag. To save space, lay flat to freeze. Cooked homemade beans don’t freeze as well as canned beans; the latter contain calcium chloride, which protects against ice crystal damage.
Prep: Wrap sliced loaves tightly in plastic wrap, wrap unsliced loaves in foil, and seal each in zipper-lock bag. Thaw individual slices at room temperature; no need to thaw slices before toasting. Place frozen loaves, still wrapped in foil, in 450-degree oven for 10 to 15 minutes; remove foil and return loaves to oven for 1 to 2 minutes to crisp crust.
Prep: For smaller amounts, freeze in ice cube trays or muffin tin cups; transfer to zipper-lock bag. For larger portions, line 4-cup liquid measuring cup with zipper-lock bag and pour in broth. Seal bag, seal in second bag if desired, and lay flat to freeze.
6. Canned Tomato Paste
Prep: Open ends of can, push out paste, and freeze in zipper-lock bag. Cut off only as much as needed from frozen log.
7. Chipotle Chiles in Adobo Sauce
Prep: Freeze spoonfuls of chiles and sauce on parchment paper-lined baking sheet; transfer to zipper-lock bag.
8. Coconut Milk
Prep: Portion into ½ - to 1-cup containers to freeze; transfer to zipper-lock bag. After thawing, process with immersion blender for 30 seconds to re-emulsify before use.
9. Cooked Grains
Prep: Spread cooked grains (we tested wheat berries and long-grain white and brown rice) on baking sheet to cool, transfer to zipper-lock bag, and lay flat to freeze. No need to thaw before use.
Prep: Separate corn or flour tortillas with waxed paper or parchment paper and place in zipper-lock bag. To thaw, defrost stacks of 3 to 4 tortillas in microwave at 50 percent power, 10 to 20 seconds per stack.
11. Used Frying Oil
Even strained, used frying oil contains microscopic particles of food that make it go rancid quickly at room temperature.
Prep: Freeze in airtight containers.
Prep: Freeze 1-tablespoon portions in ice cube tray; transfer to zipper-lock bag. Use only in cooking since freezing causes many of wine’s organic compounds to precipitate out as solids (heat reintegrates them).