If you often rush to the store for last-minute meal ingredients, it may be time to consider stocking your freezer. There are numerous benefits to this approach, and with expert advice from chefs on essential frozen foods to have on hand, beginning this process is simpler than you might imagine. A Well-Stocked Freezer: A Necessity A well-stocked freezer not only spares you the stress of devising a meal plan on a hectic weeknight or when unexpected guests arrive, but it also saves you time and money while ensuring you can savor your favorite dishes throughout the year. Whether you shop at a local grocery store or a warehouse club, purchasing items in bulk can reduce your time spent shopping and lead to significant savings. While the initial cost may appear higher, when you calculate the cost per serving, you will likely be pleasantly surprised by the difference. This is especially true for out-of-season produce. Consider blueberries, for example; during the winter months, a 6-ounce container in the fresh produce section might cost $5 or more. However, in the freezer aisle, you can typically acquire three times the quantity for the same price or less. Furthermore, since most frozen ingredients come prepped (washed, peeled, and chopped), you can save even more time and dive right into cooking. The reduced waste is also a notable advantage. Recommendations from Chefs Fruits and Vegetables Opting for frozen fruits and vegetables is a practical choice as they have a longer shelf life than their fresh counterparts and can be used gradually — for example, berries can be easily added to smoothies, baked into desserts, or turned into toppings. Additionally, frozen produce eliminates the laborious tasks associated with preparing certain fresh vegetables, such as shelling peas or husking corn. Peas are a favored frozen vegetable among chefs for reasons beyond convenience. Marco Canora, the founder of Brodo and chef at Hearth in New York City, praises frozen petite peas for retaining their sweetness, unlike fresh peas that quickly turn starchy. Canora suggests preparing a simple side dish by sautéing peas with onion, butter, salt, and pepper. Another recommended frozen legume is shelled edamame. Chef Johnny Sanchez of Kendall’s Brasserie in downtown Los Angeles notes that frozen edamame is convenient, requiring no steaming or peeling. He suggests incorporating it into stir-fries or tossing it with olive oil and lemon zest for a refreshing touch. Chef Asaf Maoz of Carmel proposes a unique recipe featuring edamame sautéed with chicken, harissa, and preserved lemon, served with jasmine rice.
For a vegetarian twist, try swapping in tofu—it’s just as tasty.
When it comes to animal proteins, having a variety of options in the freezer is essential for creating satisfying meals at a moment’s notice. Non-vegan or non-vegetarian households benefit from stocking up on everything from poultry to red meat to seafood. Ground beef can easily transform into juicy hamburger patties, flavorful taco meat, or the base for a hearty pot of chili. Thaw a couple of chicken breasts overnight, then toss them into a slow cooker in the morning for succulent pulled chicken that can be enjoyed in numerous ways.
However, it’s frozen shrimp that truly shines, according to Mary Payne Moran, a chef and culinary instructor at The Silver Lake Kitchen. “Frozen shrimp is a convenient and delicious protein to have on hand. It thaws quickly, can be portioned out as needed, and adds a touch of sophistication to any meal when entertaining guests.”
No freezer is complete without essential pastry items that save time, such as the notoriously challenging puff pastry. While many may associate puff pastry with desserts and hesitate to allocate freezer space, it is, in fact, a versatile staple. French-trained pastry chef Tanya Ngangan suggests that frozen puff pastry sheets are a fantastic go-to for enhancing desserts or finger foods. Ngangan explains, “These versatile sheets can be used for sweet or savory creations. Use them as a pie crust to whip up a fancy apple tarte tatin—the French will be none the wiser.” For an elegant savory treat perfect for guests, Ngangan recommends cutting round disks from the pastry, baking them until golden, and topping them with caramelized onions, crumbled goat cheese, and a sprinkle of baby arugula. For a more casual appetizer, she suggests wrapping ribbons of puff pastry around cocktail franks, brushing them with an egg wash, and sprinkling on everything bagel seasoning before baking.
Regardless of your dietary preferences, the key to a well-stocked freezer is to have a selection of foods you regularly enjoy, along with a few items that can easily be transformed into something special for impromptu gatherings. Properly sealing all foods is crucial to avoid freezer burn, and conducting regular inventory checks ensures that items are used before they spoil.
