What to do with extra food? We know quite a lot about how to store it, and one of the most popular is freezing. No wonder – it does not require additional equipment, except for the freezer, and even a novice cook can cope with it. All you have to do is put the extra food in an airtight container and put it in the freezer. In addition, frozen foods do not lose vitamins and nutritional value. What are the basic rules for freezing food?How to freeze?
Rule of thumb: for foods to be frozen, they must be fresh. If the taste is not what it should be during a meal, then it will not get better after defrosting.Before freezing, do not forget to get rid of oxygen from the container. Its presence does not serve the products in the freezer well, dries them and changes color. If you store frozen food in bags, slowly squeeze the air out of them before putting them in the freezer. Vacuum containers can also be used.Do you store many different ingredients as frozen foods? Accurately describe them by name and date, so it will be easier for you to manage your food supplies. Food in unmarked containers may be difficult to recognize after a few weeks.If you are going to freeze ready—made food - for example, lunch for a week — wait until it cools down before putting it in the freezer.Individually or in portions - how to freeze?
The two main ways to freeze foods are to freeze them in one piece or freeze them in portions. The first method is suitable for products such as soups, roasts, cakes, bigos, casseroles or dishes with sauces. If you freeze them in bags, don't forget to leave about 2 cm of free space. Liquid expanding during freezing will not pour out.The second method is freezing the products separately. This solution is suitable if you want to freeze individual portions of food, for example, dinners for several days. In this way, you can freeze meatballs, chops, vegetables, pancakes or fritters.
How to do it? First we lay out the layers separated from each other by baking paper. Then put the products in the freezer and wait for them to be pre-frozen. Then we put them in a large container. This will prevent the formation of an ice block.What foods can't be frozen?
Raw eggs, because they will crack.
Hard-boiled eggs will become rubbery as a result of low temperature.
Egg-based sauces may peel off after defrosting.
Vegetables with a high water content. Frozen lose their freshness and hardness.
Delicate herbs for decoration. Frozen, they will still retain their nutritional value, but they will not be suitable for decorating dishes.
Plain yogurt, sour cream and cottage cheese become watery when thawed.
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How to freeze food? Basics of food storage |