The short answer
Freeze fast, in portions, with air excluded, at −18°C. Cool food fully first, flatten in bags for quick thawing, label with contents and date, and thaw in the fridge rather than on the counter.
Freezer burn is dehydration from trapped air. Almost every freezing problem traces back to it.
Step by step
- Cool cooked food to room temperature before it goes in — warm food raises the freezer temperature.
- Portion into single meals so you thaw only what you need.
- Squeeze air out of bags and freeze flat; flat packs thaw in a third of the time.
- Label with contents and date, always.
- Keep the freezer at −18°C and at least two-thirds full for efficiency.
- Thaw in the fridge overnight, or in cold water for speed — never on the counter.
- Use a rotating list on the door so nothing disappears for two years.
What it costs
| Item | Typical cost |
|---|---|
| Freezer bags | $5–$12 |
| Vacuum sealer (Worth it for bulk meat buying) | $40–$120 |
| Freezer thermometer | $6–$12 |
Common questions
What does not freeze well?
High-water salads, soft cheeses, cream sauces, fried coatings, whole eggs in shell.
How long is safe?
Indefinitely safe at −18°C; quality drops after 3–6 months for most cooked food.
Refreeze after thawing?
Only if thawed in the fridge and still cold, and quality will suffer.