Saturday I spent a good chunk of time preparing a variety of breakfast dishes for the freezer. Since my children don’t like egg casseroles – one of my personal favorites – I focused on grains and baked goods, whipping up granola, scones, and rolls.
One of the techniques I used a lot of was flash freezing.
Now, scientifically, flash freezing involves cryogenic temperatures. Obviously, my kitchen is not that high tech. In freezer cooking terminology, “flash freezing” refers to freezing items separately on trays and then packaging them together later. In doing so, you can use a few at a time instead of having to thaw a huge lump of something.
Flash freezing works well for a number of food items, like berries, hamburger patties, taquitos, scones, cinnamon rolls, and chocolate butterhorns.
Practically speaking, I’ve found that my side-by-side freezer works best for flash freezing. I have to have smaller size trays for doing this, but the items seem to get colder faster.
How to Flash Freeze Food Items
- Prepare your item: rinse the berries, form the hamburger patties, prepare the rolls.
- Lay them out on parchment lined or greased cookie sheets.
- Place in the freezer, making sure the tray sits level.
- After 20-30 minutes or until surface is hard, pull from freezer and quickly package in freezer bags.
- Store bags in freezer until ready to use.
- Use only as many of the item as you need at a given time.
Foods that are great for flash freezing:
I regularly freeze all the above items. When I want berries for a smoothie or scones for breakfast, I just pull what I need out of the freezer instead of having to thaw an entire package of something. The scones bake up wonderfully first thing in the morning with very little work from me. Love that!