La food freezing It allows to extend the useful life of a product, whether it is fresh or if it is a dish made by ourselves. It is a great tool to avoid food waste and save on purchases, if we use it properly as we teach you to do today.
Freezing is a process that applies temperatures to food below 0ºC and one of the conservation treatments that causes the least modifications. Four-star freezers are ideal for freezing fresh food, and airtight containers are the best for freezing.
Choose the right freezer
In order to properly freeze food at home, it is necessary to have a freezer with a maximum freezing capacity, symbolized by four stars. These freezers guarantee temperatures of -24ºC, which ensures the correct maintenance of food. In this cold, the enzymatic reactions that occur in food are drastically reduced. In the case that fresh food is frozen, and although freezing is slower than in the industrial field, the results are very satisfactory with little risk.
Three-star freezers also allow suitable conditions for preserving foods that are already deep-frozen have been purchased. However, in the case of freezing them at home, it should be noted that the freezing time will be slow. However, if freezing is done correctly there will be hardly any health risks.
Keep the freezer clean
What good is having the best freezer on the market if it is not used and not maintained properly? It is essential to take care of the freezer, keep it clean and avoid icing at the door. Although it may seem "harmless" its presence can contribute to heat entering and generate partial thaws that allow microorganisms to roam freely.
Freeze fresh and undamaged food
In the freezer it is a great ally but it does not work miracles. Almost all food can be frozen, but it is important to know how to do it. most of fresh vegetables, they must be washed, blanched and dried before freezing in order to inhibit enzymatic processes. What about fruits? The fruit loses its texture, but you can freeze it both in pieces or whole to create smoothies. The fresh fish and meatOn the other hand, they must be frozen immediately after purchase in airtight containers.
As for prepared food… Sauces, except mayonnaise and aioli, freeze well even if they release water when defrosted. A problem that is not so much if you use them to add to a stew or heat and reduce them before consuming them. You can also freeze the broths in airtight jars and the legume stews, avoiding the potato in these. Of course, it is important to wait for the homemade food to cool before being frozen.
To freeze them, the ideal is to use glass containers or hermetic bags that allow us organize the freezer efficiently to make the most of space. Next week we promise to show you 5 containers for freezing your food.
Freeze by servings
Freeze by servings if you don't want to waste food. Note that if you freeze a large quantity in a single container, you will have to thaw it as a block and you will not be able to refreeze the remaining portion later. Freeze with the aim of saving always present.
Defrost inside the fridge
Ideally, defrost food at refrigeration temperatures to prevent microbial growth. The freezing temperature does not destroy pathogenic microorganisms or eliminate enzymes, they only stop their activity. When food is defrosted and intermediate temperatures are reached, microorganisms can start to multiply again, hence it is important to defrost correctly in the fridge.
In addition, the defrosting time of frozen foods purchased in the supermarket must be respected and consumed after defrosting as soon as possible.