A mum-of-two is leading the battle against food waste. During the first lockdown, Kate Hall, 36, was made redundant and so set up The Full Freezer – a company which teaches people about the many perks of freezing your food. She did so with the hope of saving people time, money, and stress.

Kate said that when she was on maternity leave in late 2019 with her baby Josh (now 3), she developed the bad habit of repeatedly buying fresh food with the “good intention” of batch cooking it like she did before she became a mother. But she kept “watching the food go off in the fridge and we got to the point where we couldn’t afford for me to keep on having those intentions without cooking the food.”

It was then, according to Kate, that she had her “lightbulb moment” and asked herself ‘if I could freeze a meal that I’d cooked, surely I could freeze the ingredients that went into it?’ And from thereon, whenever life got in the way of Kate’s cooking plans she could “save those things from the bin by pressing a pause button on them.”

READ MORE: ‘I compared own-brand frozen burgers from M&S, Sainsbury’s and Iceland and one was completely flavorless’



Some of the tasty veggies that came from Kate’s freezer

She added that “the reality is that you can freeze almost everything.” The 36-year-old was of course a bit shaky to begin with and had a few concerns – especially surrounding food safety. So she enrolled herself on a course and now holds a level 3 qualification of food hygiene.

However, establishing herself was by no means easy and Kate spent eight months “experimenting with methods on freezing, storing, organizing the freezer, making sure I got the food safety correct and building up my freezer stash.”

Kate said: “My freezer is almost like a filing cabinet for food. You can go in, get what you want and cook a meal with almost all ingredients straight from frozen.



Kate wasn’t joking when she said her freezer is like a filing cabinet

“It was when the pandemic hit I thought ‘this is very useful for people’”. And her hard work paid off, as the family returned from holiday to find baby Josh had a fever meaning they all had to isolate. Fortunately Kate “didn’t have to panic as although we had fresh stuff like milk dropped off, I had an entire freezer which meant I didn’t have to panic about deliveries.

“I took that opportunity to write an e-book as I was on furlough from my day job as a subscription manager at a marketing company. When I was made redundant from my day job I thought I wanted to do this full time and share with people. So I did it properly from late august 2020. “

Understandably, having spent so much time learning how to best freeze grub, Kate has developed a few rookie pet peeves. One of which is people hurling things in at random without any organization. This results in food not freezing independently, so when folks want an individual item they have to defrost the entire amount.

If you think that’s bad – nothing grosses Kate out quite like defrosting food at room temperature. “It’s really dangerous,” she said. “People think because generations before us have done it that it’s okay, but it’s not – the bacteria will breed at room temperature.” .

To avoid us getting food poisoning, Kate has some serious tips on how to safely defrost food. The safest way is to defrost it in the fridge overnight, or alternatively you can leave the food submerged in a dish of cold water provided you change the water every 30 minutes.

She added that “microwaving is safe as long as they defrost on the defrosting setting and then cook it immediately.”

Kate’s frozen just about everything edible in darkness, but there are some things that she concedes sometimes throws people. Such as eggs. “You can’t freeze an egg in its shell, but you can break it, whisk it and freeze it. You can also freeze the white or yolk – but the yolk needs a bit of salt or sugar added to it.



Pizza freezer? Yes please!

“You can freeze wine as well which I find useful for stocks.”

And of course, you can’t invest this much time into a freezing food lifestyle without having your favorite frozen meal of choice. When it comes to a slap up dish from the freezer, nothing makes Kate happy quite like a roast dinner.

This is because “if I had to cook a roast from scratch on a Sunday I would never bother to do it. But because I prep and freeze the component parts, I can make potatoes in the week, use what I need, and then peel and prep the roast potatoes so when I want to use them they can be cooked from frozen.

“You can put together an entire roast dinner without wasting half a bag of potatoes. If I’m prepping something and I’ve got value bags of veggies I’ll prep the lot in one go. “

It may sound much easier said than done, but fortunately Kate has some great advice for anyone wishing to have a crack at cleverly freezing food. She says that we should all “be aware of how much you can freeze so if people are wasting a lot of food it’s worth stopping and asking ‘can I freeze this’ I’ve got a YouTube video that shows people what they can freeze. “



It would be wrong for Kate not to teach her kids the tricks of the trade

We should also do “things that will help make the most of the space in the freezer, so instead of just chucking things in, use techniques like flat freezing where there’s anything liquidy such as half a tin of coconut milk. If you can flat freeze you’re gonna fit a lot more food than if you’re putting everything in tubs. “

Do you want stories sent straight to your inbox? Customize your notifications here.

Hi, I’m Rafi and I’m a reporter here at MyLondon, born and raised in the capital and currently living in South London.

The stories I enjoy writing the most are all about people. Some of my favorites from this month are:

If you have any news to share, please don’t hesitate to get in touch.

You can email me at rafi.benady@reachplc.com, or give me a call on 07554 518678.

.

By admin

Leave a Reply

Your email address will not be published.