If we freeze food correctly we can avoid poisoning and we will be able to preserve its properties.
Thanks to this system we can have food that is not from this season. Also of dishes that are already cooked, and in this way we save time and money.
Now that the summer months are here, we must be more careful if we do not want to have health problems as a result of incorrect food handling. One of the most common poisonings is salmonellosis.
-When buying products that need to be frozen, we have to take them home immediately, so we recommend that, when making the purchase, you take these foods at the last moment, so the cold chain will not be broken.
-Never freeze a food that has been frozen, because that reduces the quality of the food and there is a greater probability that the appearance of bacteria will increase.
-Before freezing a food, it must be cooled, since the heat it gives off could deteriorate the rest of the frozen food.
– It is better to freeze food in small portions to speed up the freezing and thawing process. We will also avoid wasting what is not going to be consumed, and if we decide to defrost it in the microwave, we will prevent the outside from burning and the inside from remaining frozen.
– It is best to use freezer bags or tupperware that close hermetically and label them with the name of the food and the date of freezing, placing the most recent ones at the bottom.
Freezing is recommended:
– Grated cheese, fresh cheese and blue cheese.
– Eggs. Beaten or with the yolk separated from the white. If they are boiled eggs, it is better to peel them before freezing them.
– Clams, mussels and cockles must be steamed open and frozen in a container with the water they have released.
When we freeze liquids, the volume increases as it freezes, so it’s best not to overfill the container.
– Nuts. They can be taken out a couple of minutes before consuming them. But they can also be used frozen.
– Fruit. Freeze chopped into layers and add sugar on top. Peaches, apricots and cherries are delicate fruits. It is best to freeze with syrup. Forest fruits can be frozen naturally.
Freezing is NOT recommended:
– Hard cheeses.
– Cucumbers and vegetables rich in water, such as: lettuce.
– Desserts. Flans, meringues, creams, puddings and cakes decorated with fruit lose consistency.
The shelf life of frozen foods varies depending on the freezer stars. The most common:
– Meat and poultry: up to 10 months.
– Fish: up to 6 months.
– Vegetables: up to 12 months.
– Fruits, up to 8 months.
– Bread up to 2 months
– Soft cheeses and mushrooms up to 6 months.
It is best not to extend the freezing time of foods, because the longer they take, the more properties they will lose.
