How To Dry Out Gloves

Freezing food

Whether you're more or less experienced in the kitchen, sooner or later you'll have to freeze something. Moreover, the freezer is an appliance really necessary ... but not always easy to use. To freeze it properly you must learn to navigate between storage times a bit 'vague and packaging routes that let the ice ...

Here are some basic rules to learn the "art" of freezing!

Freezing does not mean freezing ...

Freezing food means to bring low temperatures, between -18 25 °. This is accomplished with a simple freezer.

The freezing of foods, however, is an industry which involves taking a very low temperature (between -35 ° and -196 °!) very quickly. Can not do it, then, with your freezer.

The main difference between the two? The time conservation is much longer for frozen products. Not so you can freeze your dishes or vegetables for months and months ...

You can not freeze more ...

If many foods and ready meals can be frozen, there are some exceptions that need to know. Everything depends on how susceptible to bacteria.

The process of freezing, in fact, not kill them, but only slows down their proliferation. Contamination, then again at the time of the great thaw!

Attention to packaging

You can leave packs industry, which have the advantage of containing the recommendations for use and an expiration date, always helpful.

For unpackaged food (your ready meals, vegetables from your garden, fruit market, etc..), Follow these simple rules:

only freeze cold to avoid the appearance of frost.

put on each product a label indicating the content and date of freezing .

To freeze your food, you must close them in a perfectly sealed . The container used must be tin and vacuum to prevent loss of moisture.

You can use:

plastic bags non-reusable (to flatten to remove air)

of aluminum foil thick (to avoid a break) or plastic film

of aluminum containers (re-used provided that they are clean)

containers Plastic (do not fill to the brim, but leave at least 1 cm of space under the lid: freezing, increases the volume of food).

You can choose the container to the form, quantity, type of food ... and the size of your freezer!

The rules for good freezing

It is recommended that the freezer temperature to -18 °.

Never refreeze previously frozen or frozen product, the intoxication is guaranteed (unless the product was thawed and then cooked well, in this case, you can refreeze)!

not ever break the cold chain: at the supermarket, put your purchased frozen in a freezer bag and place it in isothermal just go home. If you make a long trip or if it is very hot, avoid buying frozen food.

Washing fruits and vegetables before freezing.

Shelf Life in the freezer

for frozen foods:

Meat and fish	8 - 24 months
Sweets	12 - 24 months
Fruit and Vegetable	24 - 36 months

For frozen foods at home:

Fish	3 - 5 months
Pig , lamb and veal	6-8 months
Beef and poultry	12 months
Fruit and Vegetable	8 - 10 months
meals	3 months

How to thaw

Freezing does not kill bacteria, we have already said. You do not thaw a product in the open air, therefore, but in the refrigerator. You can also use the program to your microwave thawing.

However, it is best to cook your frozen directly.

You can do this with many products: fish, vegetables and fruit you can get them to baked or steamed, ready meals you can reheat in the microwave or in a pan, etc. .

In any case, never drink the liquid to thaw!