When we buy food and we are not going to eat it in that moment, or when we have left-overs after cooking and we do not want to throw it away, the most sensed thing is to put it in the freezer, well packed, so that it stays as good as possible for its next use.
The cold food storage is very common, especially in private homes, but… is the same process carried out in all cases? Is it convenient for you to do it like you are doing so far?
Let’s check it.
The history of cold food storage
This method has always been used since the beginning of humanity; before with snow and ice, now with refrigerators and freezers.
There are two types of food preservation at low temperatures: refrigeration and freezing.
The refrigeration method
This method involves exposing food to temperatures close to 0 degrees Celsius, which paralyzes microbial growth and ensures that food retains its nutrients and properties for longer, without spoiling.
Another important part in this method is the container where the food is stored. It is not the same if food is stored in a plastic container or a glass one.
Also, by the refrigeration method, chemical processes slow down, but it is necessary to take into account that each food has different chemical processes, so that the cooling time of each will be different in time.
The freezing method
The reason for choosing the method of freezing is usually to preserve food for a longer time, since, this method, freezes water in food forming ice crystals that maintain chemical and microbial degradation.
This process is carried out at temperatures below -15 degrees Celsius.
The best decision you can take if you are thinking of freezing a product is to buy that product already frozen and well packaged, so that it can maintain its shape and large crystals are generated, which are always better than the small ones, formed when the product is fresh and we freeze it.
The defrosting process
It is just as important to know how to properly defrost a product, as it is to know how to freeze it. Therefore, there are a number of tips or tips to follow to properly defrost a product.
Thaw with the fridge
To defrost some food in the fridge, you must take into account several things:
- Make sure that the temperature is around 5 degrees Celsius
- Place a plate under the food to avoid dripping
- It may take up to 24 hours to complete the defrosting process. In the event that the temperature of the refrigerator is lower, this process may last longer.
- The product to be thawed must be consumed once this process is finished, before the bacteria begin to grow.
Thaw in the microwave
One of the fastest and most used at home, although not always done correctly, is the use of the microwave to defrost. Introduce the food in question, leave space between the walls so that the air flows well and, if possible, cut the food into smaller pieces and separate them so that they would heat up faster.
Thaw in cold water
This process is somewhat slower, but just as effective. The food in question must be hermetically sealed so that it does not come into contact with the water and it should be placed in a bowl. The water must be changed every half hour.
It is necessary to emphasize that, in all the defrosting methods, the food must be consumed once the process is finished, and it must not be freeze again.
After reading the article, do you know if you implement food preservation methods with ice properly? If not, you should start doing that now so you will not have any problems with frozen food.