The next few Tuesdays are going to focus on the freezer and how to use it effectively.

Let's start with a few basic tips.

1. Keep your freezer at - 18ºC (0ºF). Even though 0ºC (32ºF) is the freezing point of water, many bacteria, yeasts and molds can still grow at that temperature.
2. When the power goes out… don't open the freezer door. A full freezer at -18ºC (0ºF) will keep for 2~3days. Half-full, the freezer will keep about 24 hours.
3. Label and date your food with freezer labels.
4. Cool, then freeze. Bacteria will grow in warm, cooked food, so if you're going to freeze the food, cool it quickly. You can cool large amounts to room temperature by placing the container of warm food in a sink or large bowl filled with ice. Stir the food occasionally so that it cools evenly.
5. Leave headroom for liquids. Allow at least ½" of space beneath the edge of the container when you freeze liquids or semi-liquids such as soups. They expand as they freeze, so you'll want to allow for extra room.
6. Thaw frozen foods, unopened in the refridgerator. Bacteria has an opportunity to grow when foods are thawed at room temperature.