Freezing food is an excellent and very easy way to preserve fruits and vegetables use throughout the year. In order for the food on your table to be of the same quality as before freezing, the rules must be followed selection of food which are suitable for freezing and time their freezing. Which foods are not the happiest choice for deep ice, you can find out below.
#1 Foods rich in water and fat
This applies mostly to fresh, green vegetables, which after thawing loses its consistency, smell, and taste. Leafy vegetables become limp and take on a dark color after thawing.
Lettuce, cucumbers i tomato celery, spinach, greens, potatoes, beet, carrot, watermelons, melons, strawberries, raspberries, blueberries become completely soft and lose their taste after thawing.
Also, food that has been in the freezer for a long time should not be left standing thawed for more than a day. Reliable kitchen appliances will make preparation easier frozen food, but also contribute to a healthier aspect of your life, by fully utilizing all the nutrients from thawed foods.
Fats melt during defrosting
Sir is the best example of a food that ripens by standing longer and thus becomes more tempting to the palate. After defrosting, the fat that has turned into ice crystals separates the cheese and it begins to crumble. A great way to extend the life of your cheese, i to prevent the appearance of mold, is to coat it with butter.
Dilution of water and fat in eggs and cream, with sauces like mayonnaise and tartar sauce are reasons why tasty food additives should be kept out of the freezer. The excess liquid in them completely changes the taste of the sauce.
Due to the same dilution process in yogurt and sour cream they form lumps after thawing. The newly obtained texture is not too pleasant to drink, but it can be used for preparation of cooked dishes.
#2 Herbs wilted in the freezer
Fresh herbs after thawing take on a brown, withered structure that is not only not usable as a fresh addition to the dish, but it is also useless in a cooked meal. An excellent way to store medicinal herb leaves is freezing in olive oil, after which you will get small, fragrant cubes with preserved freshness.
#3 Foods once thawed are not frozen
The more times you defrost and freeze a product, the more likely you will end up having to give up some food due to unusability due to lack of firmness, taste or healthy color.
Multiple temperature changes to which you expose your food (freeze-thaw-freeze) favor the reproduction of harmful bacteria, which can cause dangerous health problems.
Simple rules for freezing food
Thanks to modern freezers, various fruits and vegetables are available for our diet Throughout the year. When we talk about freezing these fruits, it is important to know that not all fruits and vegetables are prepared and stored in the same way. Also, there are ways you can prolong the life of meat ready for the freezer.
Which foods are suitable for freezing?
Generally they can freeze foods such as meat, fish, pasta, bread dough, fresh milk and almost all vegetables. Fruit intended for the preparation of compote, jams and cakes, cooked dishes, pizza, cakes (which do not contain cream and eggs) and homemade cured meats such as bacon are suitable for storage in the freezer.
Purchase, permanent or semi-permanent packages of dried meat it will go rancid and lose its flavor in the freezer. Especially by re-thawing, such cured meats will get crumbly flesh crystals, not a delicious meal.
Packaging of foods prepared for freezing
They freeze only fresh food because they are more likely to retain the intensity and quality of flavor. Meat should be frozen in its original packaging, if you do not plan to store it for more than 2 months. The quality of food can decrease if there are temperature variations, so try to the temperature in the freezer is constant: between -18 and -19 degrees.
- Never fill containers to the top
- From the bag, necessarily squeeze out the air, because it dries out the food, and the oxidative action in a closed bag will inevitably cause an unpleasant smell
- A must with meat remove skin and fat, because they shorten the deadline
By blanching against the loss of nutrients
Nutritionists claim that certain vegetables should generally be blanched before being packed in the freezer. Blanching is done by washing soak the vegetables in hot water a few minutes (2-5 minutes). This prevents them from losing quality and taste during freezing.
Green beans, broccoli, peas, corn, tomatoes, sprouts, spinach, greens for cooking after blanching, we pack them in plastic bags (containers). White turnip, pumpkin, parsnip, sweet potato, carrots not suitable for storage in the freezer, if they are not cooked, that is, if they are not pureed.
How to defrost food without the risk of bacterial growth?
slower, non-aggressive defrosting of foodstuffs, not only the losses of vitamins and minerals dissolved in water are reduced, but also the formation and development of bacteria is prevented.
This is especially important to apply when defrosting large pieces of meat, poultry, fish and seafood.
Large pieces of meat they are thawed exclusively in the refrigerator, in covered containers. Smaller pieces can be quickly defrosted in a bowl of cold water, also keeping it in the refrigerator - covered. Vegetables, however, thaws in boiling water, by going down into it for 2 minutes.
The traditional way of defrosting food is a bowl of cold water. Soak the pack in a bowl of cold water and leave them overnight. The food will defrost naturally, and nutrients will be preserved. If you have time, this is definitely a healthier way to defrost food.
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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