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  • Christine Prost

    You can divide and store ground meat in a zip loc bag. Just break off how much you need and keep the rest in the freezer for later. So much easier than dividing and individually wrapping each pound or half pound. And other household tips.

  • Sarah Ellen

    Genius method for freezing ground beef: first put the food into a large freezer bag and press it out as flat as possible, eliminating air pockets. (Making it thin speeds up defrost time due to the increased surface area, and pressing out excess air guards against freezer burn.) Use a long chopstick or ruler to create divisions within the food, forming individual portions. This way when you freeze the entire bag, you’ll be able to quickly break off just as much as you want to use, no more. Because you’re touching the freezer bag and not the meat directly when flattening it out, your hands don’t get messy, and the food and work surface stay clean. You also reduce the waste that would be generated by individually wrapping each little serving in plastic wrap. This freezing technique isn’t limited to ground meat, though. Think thick pasta sauces, mashed or pureed fruit or vegetables, cooked meat, rice, fried rice, cookie dough, etc.

  • James Bellamy

    Great idea! Place ground beef in big freezer bags- use a ruler to create divisions within the food, forming individual portions. This way when you freeze the entire bag, you’ll be able to quickly break off just as much as you want to use, no more.

  • Amber Battisti

    You can divide and store ground meat in a zip loc bag. Just break off how much you need and keep the rest in the freezer for later. So much easier than dividing and individually wrapping each pound or half pound - this website has tons of other ideas for around the house too!

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Good idea: A tip for freezing ground foods or thick sauces in small portions is to first put the food into a large freezer bag and press it out as flat as possible, eliminating air pockets. Use a long chopstick or ruler to create divisions within the food, forming individual portions. This way when you freeze the entire bag, you’ll be able to quickly break off just as much as you want to use, no more. Because you’re touching the freezer bag and not the meat directly when flattening it out, your hands don’t get messy, and the food and work surface stay clean. This freezing technique isn’t limited to ground meat, though. Think thick pasta sauces, mashed or pureed fruit or vegetables, cooked meat, rice, cookie dough, etc.