Freezing: tips and tricks
Here are some basic rules for learning the "art" of freezing.
Freezing does NOT mean freezing
Freezing foods means bringing them to a low temperature, between -18 ° and -25 °. This is done with a simple freezer.
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Freezing food, on the other hand, is an "industrial operation which consists in bringing it to a very low temperature (between -35 ° and -196 °!) Very quickly. It is therefore impossible to do it with your freezer.
The main difference between the two? The time of storage it is much longer for frozen products. So you won't be able to freeze your dishes or fresh vegetables for months and months ...
While many foods and ready meals can be frozen, there are some exceptions that you should be aware of. It all depends on how sensitive they are to bacteria. The freezing process, in fact, does not kill them, but it only slows down their proliferation. The contamination, therefore, starts again at the moment of defrosting.
Pay attention to the packaging
You can leave the packs industrial, which have the advantage of containing advice on use and an expiration date, which are always useful.
For non-packaged foods (your ready meals, vegetables from your garden, fruit from the market, etc.), follow these simple rules:
- only freezes food 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 need to close it perfectly hermetic. The container used must be tin and vacuum, to avoid moisture loss.
You can use:
- plastic bags not reusable (to be flattened to eliminate air)
- of the aluminum paper thick (to prevent it from breaking) or plastic film
- of the aluminum containers (reusable, provided they are clean)
- plastic containers (do not fill them to the brim, but leave at least 1 cm of space under the lid: freezing, the volume of food increases).
The rules for a good freezing
- Never refreeze an already frozen or deep-frozen product, poisoning is assured (except if this product has been defrosted and then cooked well, in this case it can be refrozen)!
- Never break the cold chain: at the supermarket, put the frozen products you bought in an insulated bag and place them in the freezer as soon as you get home. If you have a long commute or if it is very hot, avoid buying frozen foods.
- Wash fruit and vegetables before freezing them.
Shelf life in the freezer
For frozen foods:
Meat and fish
8 - 24 months
Sweets
12 - 24 months
Fruits and vegetables
24 - 36 months
For frozen foods at home:
Fish
3 - 5 months
Pork, lamb and veal
6 - 8 months
Beef and poultry
12 months
Fruits and vegetables
8 - 10 months
Ready meals
3 months
How to defrost
Freezing does not kill bacteria, we have already said that.A product is not defrosted in the open air, therefore, but in the refrigerator. You can also use your microwave's defrost program. However, it is best to cook your frozen foods directly. You can do it with many products: fish, vegetables and fruit you can make them in foil or steamed, ready meals you can heat them in the microwave or in a pan, etc. In any case, never drink the thawing liquid.
