HOW TO FREEZE BETTER AT HOME
Whether you are freezing pre-cooked foods, fruits, vegetables, fresh seafood or raw cuts of meat, freezing food should be done as fast as possible. The slower food freezes, the larger the ice crystals formed by internal water become. Larger ice crystals literally poke holes in cell walls, allowing moisture to evaporate, taking flavor with it and compromising the food’s texture.
Avoid refreezing food. This both preserves quality and guards your safety. Except for some liquids, thawing and refreezing food can damage its flavor and texture. (For tips on how to best defrost your frozen treasures, please see Safely Defrosting Frozen Food for Maximum Flavor.)
Here are more steps and tips to keep in mind for best results when freezing food.
Do remember to leave room for a sheet pan, as mentioned above, in case you want to do more individual freezing.