In Fmcg which top frozen food brands chefs and kids enjoy and remember?

Bread

Freezer life: 3 months

As soon as bread comes out of the oven and cools to room temperature it begins the process of going stale. Some breads go stale faster than others, but the only surefire way to prevent your bread from spoiling before you can eat it is to wrap it well (as airtight as possible) and pop it in the freezer.

The same goes for store-bought bread. If you bought sliced bread for sandwiches but realize you aren’t going to finish the loaf — wrap it well and pop it in the freezer!

Jalapeños (and other hot peppers)

Freezer life: 9 months, but they’ll start to lose flavor the longer they’re frozen

Freezing jalapeños (and other hot peppers) not only extends their shelf life, it also gives you a fun new way to use them. Use a microplane to grate the still-frozen peppers over your food for a spicy garnish, or into your food for a little bit of a kick. Journalist and cookbook author Priya Krishna once mentioned that she does this and it’s been a truly game-changing tip in my life.

The seeds don’t go through the microplane, so you don’t even need to worry about deseeding them, and because the peppers are frozen you’re less likely to get the spicy capsaicin juices all over your hands (though you still should wear gloves while handling them).

Fresh herbs

Freezer life: 6–9 months

Fresh herbs can be frozen in ice cube trays submerged in olive oil or melted butter. You can freeze whole leaves, but for bigger or heartier herbs like basil and rosemary, it’s better to mince or chop them first.

To use, toss the whole ice cube into a skillet or pot with your food and let the oil melt into the dish. This method only works with recipes that can handle the additional oil, like pasta and a lot of sauces. You won’t be able to defrost the fresh herbs and mince or dice them, or use them as a garnish.

Flour

Freezer life: 6 months

The freezer is the best place to keep your flour free from pests and extend its shelf life. Of course, most of us don’t have the freezer space to keep all our flour in the freezer all of the time, but this is particularly handy for whole grain and other specialty flours that you don’t use regularly.

Make sure it’s in an airtight container so it doesn’t absorb any funky freezer smells, but otherwise this can extend the shelf life of your flour for up to a year.

Egg whites

Freezer life: 1 year

If you’ve ever made something that only uses egg yolks, you know how annoying it can be to end up with a bunch of egg whites and no plan for how to use them. The good news is egg whites freeze beautifully, so you can put off making that decision for another day.

Defrost in the fridge and use them for egg white omelets, whip them up to leaven sponge cakes, and you can even use them to make crispy meringues and pavlovas.

You can freeze egg yolks and whole eggs too, but my experience is they can have a kind of odd texture when you defrost them, so I generally don’t do this. To freeze whole eggs, beat them first so that the egg and yolk freeze together.

Gravy

Freezer life: 4–6 months

Make things easy on yourself at Thanksgiving by making a batch of make-ahead turkey gravy and freezing it. Or, freeze any leftover gravy from Thanksgiving (or from any other time you make gravy). A good gravy can really tie a meal together, but they can be finicky and time consuming to make. Freezing it is a great way to save time and stress and in the future.

Cooked meatballs

Freezer life: 3–4 months

Of course you can freeze meatballs, you know that. My tip for freezing meatballs is actually this: next time you make spaghetti and meatballs, don’t put all of the meatballs into the sauce right away. Count out the number you actually want to eat, then freeze the rest, sauce-free for maximum versatility.

They’ll stay good in the freezer for several months and next time you want meatballs for your spaghetti sauce you can let them defrost right in the sauce.