The best frozen foods to always have on hand

If you regularly rush to the market to buy last-minute meal ingredients, it might be time to start stocking your freezer. The reasons are many, and with professional advice from chefs on which frozen foods to always keep on hand and why, getting started is easier than you think.

Maintaining a well-stocked freezer will not only save you from having to try to come up with a workable meal plan on a busy weeknight or when guests arrive unexpectedly; it will also save you time and money and allow you to enjoy your favorite foods all year round.

Whether you shop at your neighborhood grocery store or at a warehouse club, buying in bulk can help you reduce time spent in store and save big. You may pay more up front, but when you break down the cost per serving, you’ll be surprised by the difference.

This is especially true for out-of-season ingredients. Take blueberries, for example: When purchased in the middle of winter, a 6-ounce shell in the produce section can cost $5 or more. But head to the freezer section, and you can almost always count on triple the weight for the same price or less.

And since most frozen ingredients are ready to use (washed, peeled and cut), you can save even more time and get straight to cooking. Less waste is also an advantage that should not be overlooked.

So without further ado, here are three frozen foods recommended by chefs to always keep on hand.

Fruits and Vegetables

Storing frozen fruits and vegetables makes perfect sense because they last longer than their fresh counterparts and can be used little by little. Berries are one of our favorite frozen fruits. In addition to being full of fiber and antioxidants, they are extremely versatile. From smoothies and muffins to pies and oatmeal, frozen berries are a must-have. We use them as a sweet and fruity compote in our Corn Pudding & Apple-Berry Perfects.

And if you think for a moment about the time and effort it takes to prepare certain types of fresh vegetables, like shelling piles of pea pods and removing the husk and silk from corn, you’ll understand again why frozen may be the better choice.

Speaking of peas, they’re the #1 chef-named frozen vegetable and, surprisingly, not just for their convenience. “I’m a big fan of frozen peas in my freezer. I find them better than fresh in most cases. The sugar in a fresh pea turns to starch pretty quickly. Freshly picked (flash) frozen peas retain that sweetness much better,” says chef and restaurateur Marco Canora, who likes to turn them into a simple but delicious side dish by tossing them with a diced onion dipped in butter and a pinch of salt and pepper.

Another legume recommended by chefs to keep on hand is frozen shelled edamame. “Unlike fresh edamame, which requires steaming, peeling and additional equipment, the frozen version is prepped and ready to use, saving time and effort,” says executive chef Johnny Sanchez. “(It’s) incredibly versatile and fits perfectly into a variety of recipes. I like to toss frozen edamame into a stir-fry right at the end of cooking (or) toss it with olive oil and lemon zest for a bright, unexpected twist.”

Chef Asaf Maoz offers another unique use for the legume that he says is rich in iron and protein: “I love to stir-fry (edamame) with chicken, harissa and preserved lemon, sear until golden (and serve) with jasmine rice. For a vegetarian version, you can substitute tofu, and it’s just as delicious.”

Proteins

For non-vegan or non-vegetarian households, stocking the freezer with everything from poultry to red meat to seafood is essential to creating a satisfying meal, whether planned in advance or in a pinch. A pound of ground beef can easily be transformed into hamburger patties, taco meat, or the base for a comforting pot of chili. Thaw a few chicken breasts overnight, then toss them in a slow cooker the next morning for mouth-watering shredded chicken that can be served in many ways.

But it’s the frozen shrimp that really steals the show, according to chef and culinary instructor Mary Payne Moran. “Frozen shrimp is a delicious protein that’s easy to store in the freezer. It thaws quickly, can be portioned, and adds a touch of elegance if you need a meal for guests.”

Pastry essentials

No freezer inventory would be complete without a few time-saving baking essentials, like the notoriously difficult to make puff pastry. Many people may view puff pastry as a dessert ingredient and think twice before giving it precious freezer space, but it’s actually a very versatile staple.

“If you’re short on time, frozen puff pastry sheets are a great frozen food that will enhance your dessert or appetizers,” says French-trained pastry chef Tanya Ngangan. “Sweet and savory items can be interchanged with these versatile sheets. (Use) them as a pie crust to make a fancy apple tarte tatin – the French will never know the difference.”

For an impressive savory snack that will be suitable for guests, Chef Ngangan advises using a cookie cutter to make round discs and baking them until puffed and golden brown. Then garnish them with caramelized onions, a goat cheese crumble and a small handful of baby arugula. For a less formal appetizer, she says to wrap ribbons of puff pastry around the cocktail franks, brush them with an egg wash, and sprinkle everything with bagel seasoning before baking.

Our expert opinion

Whatever your dietary preferences, the key is to create a freezer stocked with the foods you use regularly, plus a few foods that can easily be transformed into something a little fancier in case of a last-minute meeting. Remember to seal all foods well (you don’t want freezer burn to occur) and take regular inventory so foods are used before they go bad.