One of the most common frustrations for home cooks is finding themselves without a readily available protein for a weeknight dinner. Perhaps what’s in the fridge is past its prime, or the frozen chicken needs hours to thaw. This guide presents three methods for freezing proteins that can be cooked directly from the freezer, enabling you to create meals in 15 minutes or less. Each method allows for customized flavor profiles, and pre-portioned servings for one to four people.
Before diving into the methods, here are four core guidelines for freezing meat effectively:
- Thin the protein as much as possible.
- Separate proteins into portions.
- Remove as much air as possible.
- Use within two months.
While meat kept at 0°F (-18°C) can technically be stored indefinitely, quality degrades over time. Cell damage, fluid loss, fat oxidation, and freezer burn can all negatively impact the final product. Following guidelines three and four, such as vacuum sealing, minimizes these issues. Thinning the protein allows for even cooking from frozen, and portioning makes it easy to use just the right amount.
Method one involves taking proteins nearing their expiration date and preparing them for freezer storage. Instead of letting them go to waste, a few minutes of prep work can transform them into convenient meal components. For example, chicken breasts can be thinned out by butterflying them or sliced into strips. Spread the prepared chicken on a baking sheet, ensuring pieces aren’t touching, and freeze for two hours. Once frozen, transfer to freezer bags.
Frozen chicken breast and strips ready for storage
This prepped chicken is perfect for a quick weeknight meal. A thinly pounded frozen chicken breast can be coated in a simple mayonnaise-based marinade with salt, pepper, oregano, and red pepper flakes. Cook on a griddle over medium heat for about 10 minutes, or until it reaches an internal temperature of 155°F (68°C). The thinness allows for even cooking, avoiding a burnt exterior and frozen interior.
Grilled chicken breast seasoned with mayonnaise, oregano, and red pepper flakes
This quickly cooked chicken can be used in a Caesar salad with romaine lettuce, red onions, tomatoes, and croutons, topped with your favorite Caesar dressing. This method works equally well with other proteins like steak or ground beef.
Method two involves creating flavorful freezer sausages. Choose your favorite sausage recipe, mix the ingredients, and transfer the mixture to a freezer bag. Flatten the bag, removing as much air as possible, and use a utensil to create portion lines.
Homemade Thai sausage mixture in a freezer bag, portioned with a straw
One example is a Northern Thai-inspired sausage using ground pork, cilantro, shallots, garlic, ginger, Thai chilies, curry powder, and fish sauce. Frozen portions of this sausage can be cooked directly in a pan over medium-high heat and combined with stir-fry vegetables and leftover rice.
Northern Thai sausage stir-fry with baby broccoli and rice
Sausage acts as a fat source, a salt source, and provides flavor, making it a versatile freezer staple. Italian sausage can be used for pizza toppings or pasta sauce, while breakfast sausage is perfect for a quick hash.
Method three focuses on already cooked proteins, such as braised meats. After braising a chuck roast, shred the meat and freeze it in portions in a freezer bag, along with a few spoonfuls of the braising liquid.
Shredded braised beef portioned in a freezer bag
These frozen portions can be transformed into a delicious sandwich. Heat the braised beef in a pan, adding Japanese barbecue sauce for a flavorful glaze. Serve on a toasted bun with Sriracha mayo, carrot ginger slaw, and any other desired toppings.
Braised beef sandwich with Sriracha mayo and carrot ginger slaw on a sesame seed bun
These methods demonstrate how freezing proteins strategically can simplify weeknight cooking. By prepping and portioning ahead of time, you can create delicious meals quickly and efficiently, minimizing food waste and maximizing flavor.
