---
title: "Freezer burn: what it means in cooking — Tiny Plates"
description: "Freezer burn is the dry, grayish, leathery patches on frozen food left exposed to air. It is safe to eat but tastes and feels worse, so trim it off."
url: "https://www.tinyplates.dev/glossary/freezer-burn"
---

# Freezer burn

Freezer burn is the dry, grayish, leathery patches on frozen food left exposed to air. It is safe to eat but tastes and feels worse, so trim it off.

Also called Freezer-burned, Freezer burnt.

Freezer burn is damage to the surface of frozen food that has been exposed to air. It shows up as dry, grayish-brown or white leathery patches on meat and fish, shriveled spots on vegetables, and a layer of ice crystals on ice cream. The USDA says freezer-burned food is safe to eat. It just tastes and feels worse, because the affected part has dried out and picked up stale flavors.

## Why it works

In the dry, cold air of a freezer, ice on the surface of food slowly turns straight into water vapor without melting. The vapor leaves the food and freezes again as frost on the inside of the bag or the freezer walls. The surface it leaves behind is dry and spongy, and contact with air lets fats go stale. Food that warms and refreezes, for example when the door is opened often, loses moisture faster.

## How to use it

* Cut away small freezer-burned spots before or after cooking. The rest of the piece is fine.
* Use lightly affected meat in stews, soups, curries or braises, where sauce and long cooking hide the dryness.
* Throw away food that is badly burned all over. It is safe, but it will not taste good.

## How to store it

1. Cool food completely before you freeze it, so steam does not turn to frost inside the pack.
2. Wrap food tightly in freezer bags, foil or plastic wrap, or [vacuum seal](https://www.tinyplates.dev/glossary/vacuum-seal) it.
3. Press out as much air as you can before you seal a bag.
4. Fill rigid containers close to the top, leaving only the [headspace](https://www.tinyplates.dev/glossary/headspace) liquids need to expand.
5. [Flash freeze](https://www.tinyplates.dev/glossary/flash-freeze) loose items on a tray first, then bag them.
6. Keep the freezer at -18°C (0°F) or below, and do not leave the door open.
7. Label and date everything, and use the oldest packs first.

## Common mistakes

* Thinking freezer-burned food has spoiled. It has not, though it may not be worth eating.
* Freezing meat in its thin store tray and film for months. Overwrap it or repack it.
* Half-filling a large container, which leaves a pocket of air over the food.
* Keeping food for too long. Food stays safe at -18°C (0°F) indefinitely, but quality fades, so plan to use most frozen food within a few months.

## Related terms

* [Vacuum sealVacuum sealing removes air from a plastic bag and seals it shut. It slows freezer burn and spoilage but does not make food safe at room temperature.](https://www.tinyplates.dev/glossary/vacuum-seal)
* [Flash freezeFlash freezing means freezing food in a single layer on a tray before bagging it, so berries, dumplings and cookie dough stay loose and easy to portion.](https://www.tinyplates.dev/glossary/flash-freeze)
* [Blanch and freezeBlanch and freeze means boiling vegetables briefly, chilling them in ice water, then freezing them. It keeps their color, flavor and texture for months.](https://www.tinyplates.dev/glossary/blanch-and-freeze)
* [HeadspaceHeadspace is the empty gap between the food and the lid of a jar or container. The right amount helps canning jars seal and stops frozen jars cracking.](https://www.tinyplates.dev/glossary/headspace)
* [First in, first outFirst in, first out (FIFO) means using your oldest food first. Put new groceries behind older ones so nothing expires at the back of the shelf.](https://www.tinyplates.dev/glossary/first-in-first-out)

[More in food safety and storage](https://www.tinyplates.dev/glossary/category/food-safety)[Every term from A to Z](https://www.tinyplates.dev/glossary)