You buy a good piece of steak, freeze it for later, and three weeks on it comes out grey, dry and covered in a frosty crust. That is freezer burn, and it is one of the most common ways perfectly good food ends up in the bin.
The good news is that it is completely preventable. Here is what is actually going on, and how to stop it.
What freezer burn actually is
Freezer burn is dehydration. Even at freezing temperatures, the ice crystals on the surface of your food slowly turn straight into water vapour and escape into the air around it. That leaves the surface dry, tough and pale, and the exposed area starts to oxidise, which is where the stale, cardboard taste comes from.
The key point: it only happens where air can reach the food. The more air in the bag or container, and the longer it sits, the worse it gets.
How to spot it
- Grey, brown or white dry patches on meat and fish
- Ice crystals or frost inside the packaging
- A leathery, shrivelled texture on the surface
- Vegetables and bread that look dried out or faded
- A flat, stale smell or taste once cooked
Is freezer burnt food safe to eat?
Yes. Freezer burn is a quality problem, not a safety one. Food safety agencies are clear that freezer burnt food is safe to eat, it just will not taste or feel as good.
If it is only a small patch, trim it off before or after cooking and carry on. If a whole piece is badly affected, it is still safe, but slow cooking, stews and sauces will hide the dryness far better than grilling will.
The real fix: get the air out
Because freezer burn needs air, the most effective way to stop it is to take the air away. That is exactly what vacuum sealing does.
A regular zip-lock bag always traps a pocket of air, no matter how hard you squeeze it. Vacuum sealing pulls that air out, so the bag shrinks tight around the food and there is nowhere for moisture to escape to. Vacuum sealed food keeps its colour, texture and flavour in the freezer for far longer than food in ordinary bags or containers.
How to vacuum seal food for the freezer
1. Portion it first. Seal food in the amounts you will actually cook. You can then defrost one meal at a time instead of the whole lot.
2. Pat it dry. Wipe excess moisture off meat and fish with a paper towel. Less liquid means a cleaner, tighter seal.
3. Fill, zip and clip. Put the food in a reusable vacuum bag, press the zip closed from end to end, then slide a clip across it.
4. Seal it. Lay the bag flat with the valve facing up and press the FoodVault Pro nozzle over the valve. It draws the air out and switches itself off when the bag is sealed.
5. Lay it flat to freeze. Flat bags freeze faster, stack neatly and defrost evenly.
Got something saucy or full of liquid?
Soups, stocks, curries and heavily marinated meat can have liquid drawn out while sealing. The trick is to freeze them first. Pour into a bag, lay it flat in the freezer for a couple of hours until solid, then seal it. You get a perfect seal with no mess.
More ways to keep your freezer working for you
- Cool food before freezing. Putting hot food straight in creates steam and frost inside the bag.
- Keep the freezer cold and steady. Around -18°C is the standard. Opening the door constantly causes temperature swings that speed up freezer burn.
- Do not overfill it. Cold air needs room to move.
- Label and date everything. First in, first out, so nothing gets forgotten at the back.
What to seal first
Start with whatever you throw out most. For most households that means meat bought in bulk, fish, bread, berries, grated cheese and batch-cooked meals. Seal a weekend's meal prep in one go and your freezer turns into a ready-made menu.
New to the Pro? Our guide on how to use your FoodVault Pro 3-in-1 walks through jars, bags and wine step by step.