How can i stop freezer burn on cooked chicken raw red meat and turkey stored in ice cube trays?

You shouldn't store cooked chicken, raw red meat, or turkey in ice cube trays for freezing. Here's why and what you should do instead:

Why It's a Bad Idea:

* Freezer Burn: Ice cube trays are made of thin plastic that doesn't provide a good barrier against freezer burn. Freezer burn happens when moisture escapes from food, leaving it dry, tough, and unappetizing.

* Uneven Freezing: Ice cube trays allow for inconsistent freezing, leading to some parts of the food being frozen faster than others. This can result in uneven cooking and unevenly thawed food.

* Difficult Handling: Frozen meat in small pieces can be challenging to remove from the trays and difficult to portion out later.

Better Freezing Methods:

* Use Freezer-Safe Containers or Bags: Choose airtight containers or freezer-safe plastic bags.

* Containers: Glass or plastic containers are good choices, ensuring an airtight seal.

* Bags: Use heavy-duty freezer bags and squeeze out as much air as possible before sealing.

* Portion Individually: Portion the meat into single-serving sizes for easier thawing and cooking.

* Wrap Tightly: Wrap the meat tightly in plastic wrap or aluminum foil before placing it in a container or bag. This helps prevent air exposure and freezer burn.

* Label and Date: Always label your frozen food with the date and contents so you know what you have and when it was frozen.

For Cooked Chicken:

* Cool the chicken thoroughly before freezing.

* Freeze in single-serving portions for easy thawing.

For Raw Red Meat and Turkey:

* Freeze in single-serving portions or larger portions depending on your needs.

* Freeze promptly after purchasing to maintain freshness.

Thawing Safely:

* Refrigerator: Thaw in the refrigerator for 24 hours per 5 pounds of meat.

* Cold Water: Submerge in cold water, changing the water every 30 minutes. Don't thaw at room temperature.

Important Note: Always cook frozen meat thoroughly to a safe internal temperature. Use a meat thermometer to ensure the meat is cooked to a safe temperature:

* Cooked chicken: 165°F (74°C)

* Beef, pork, lamb: 145°F (63°C)

* Ground meat: 160°F (71°C)