It is safe to freeze beef and eat it at a later date. However, some food specialists advise against this because the quality of the meat changes once it freezes.
Typically, beef has a better flavor and texture when it is frozen and then cooked rather than the other way around. If cooked beef is frozen, thawed and served cold, the texture tends to be mushy, and the meat becomes watery. If the beef is heated up, it tends to dry out. Frozen cooked beef is satisfactory if cut into small pieces and, while still partially frozen, added to another dish toward the end of the cooking time. This works in recipes such as soups, stews and stir fries.Learn More
Lemons and limes should be frozen in a single layer on a parchment-lined baking sheet and then placed in freezer bags. Lemons and limes can be preserved whole or in sections.Full Answer >
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.Full Answer >
When a freezer is not available, dry ice can be used to keep ice cubes frozen. The amount of dry ice required varies based on the size and location of the freezer. Gloves should always be used when handling dry ice to prevent direct contact with the substance.Full Answer >
Uncooked, uncured ham can be stored in the freezer for up to six months, while cooked, uncured ham can be frozen for three to four months. Uncooked cured ham can be frozen for three to four months, and cooked cured ham can be frozen for one to two months.Full Answer >