Freezing food is a common practice in most homes because it allows it not to degrade and not lose its nutritional value, as well as contributing to better planning of menus, avoiding food waste with the corresponding saving of money. But Freezing a food, whether raw or cooked, does not mean that we can forget about it and after time recover it whenever we want. It is clear that by freezing the conservation times are substantially lengthened, but there is still an expiration date that we must respect. On the other hand, controlling the times of what we have in the freezer also prevents us from ending up discarding a product that we have frozen simply because we do not know how long it has been there.
Thus, to freeze correctly we must keep fresh food in plastic containers or specific freezer bags, always well closed to prevent the cold from coming into direct contact with the food (it is not useful to wrap them only in plastic wrap or aluminum foil because prevent frozen food from ‘burning’ in the cold). And of course, We must label each package with the day on which we have frozen it and the type of product in question and take into account the following guidelines:
They do not recommend storing uncooked beef and lamb for more than 9 months, time that drops to 6 months if it is raw pork. In the case of already cooked meats, the time increases to 12 months. Yes we freeze turkey or chicken not chopped we can keep them up to 12 months, but if they are in small pieces, we should consume them before 9 months.
The expiration date in the freezer varies depending on the percentage of fat. Thus, fish such as hake can be frozen for up to 6 months, whereas fatty fish such as salmon should not be frozen for more than 3 months.
If we keep it baked can be kept in good condition for 2-3 months, while, if we freeze the raw dough formed, we can only have it frozen for about 1 month.
Vegetable soups and broths
We cannot keep them in the freezer for more than 2 or 3 months without forgetting that when dealing with liquid foods we must always keep them with enough space in the container so that they can expand as their volume increases when frozen.
Milk allows us to freeze it for a maximum of 3 to 6 months if once defrosted we are going to use it for cooking, it is not recommended that it be to drink it. And ice cream and frozen cakes, surprisingly enough, have a short freezing period and we shouldn’t have them frozen for more than two months.
Instead, margarine and butter can be frozen without losing properties for 12 to 9 months, respectively. In the case of cheeses, it will depend on their proportion of water and fat: a fresh cheese should not be frozen for more than a month and a cured cheese can be up to 6 months, of course, better if we later consume it grated to add to pasta or a pizza.