Freezing Foods

Freezing foods is a good method of preservation. It is the process of putting food in our own freezers with 0 degree in Celsius and if in Fahrenheit about 32 degrees temperature. The freezer plays an important role in our kitchen that most of us don’t pay attention at all. Vegetables, meat, poultry, seafood, nuts and even pastries can be freeze. Foods that only cannot be freeze are foods in can and eggs in shell. Almost all the foods we eat can be freeze. That’s why freezing foods are said to be very useful to us. We will never run out of supply of food thus we can eat whatever food we want. It saves time and gives convenience to all busy people out there most especially people with large families.

Using the process of freezing is always safe to eat because freezing prevents the growth of micro organisms that causes food spoilage. It inactivates also microbes such as yeasts, bacteria and moulds present in our food. So always keep in mind that once the food is thawed I suggest you to cook it at once before the microbes become active again. There are some foods that don’t freeze well such as mayonnaise, cream pudding, custards, gelatines, cheese, gravies and spices. Freezing foods like vegetables needs to be blanched first to preserve its colour and flavour. Fruits on the other hand must be covered with acid, syrup, water, fruit juice and sugar before freezing to prevent lost of quality and also discoloration. In freezing like seafood, just make sure it is gutted and cleaned. Pastries and nuts require individual packaging and sealing before freezing to ensure freshness.

In order to know the correct and safe way of freezing foods, we must understand these simple tips to follow and understand, and may serve as your reference.

• ensure that the food is in good condition and quality
• dividing food in small portions for easy and fast defrosting of food
• correct packaging of food
• sealing foods properly
• maintaining the required temperature of your freezer
• freezing foods one at a time, no overloading
• defrosting food in room temperature, cold water or in refrigerator
• labelling of frozen foods
• cooking of food once it has thawed
• cooked food must be completely cold before freezing
• check the colour and smell of the food after defrosting

Freezing foods is such a great way of saving money, time and effort in everyday meals. No need to worry for it provides supply of your favourite food all year round thus cuts down food waste and leftovers at home.