Most likely, we have ever found ourselves in front of the open freezer, looking suspiciously at something that we have frozen because we are not sure when we put it in or because it has been ‘burned’ by the cold and does not look very good. Or another not uncommon situation may be having a full freezer and not knowing exactly what food is inside. Well, that is that we are not using the freezer correctly for sGet the most out of it that would save us time and avoid wasting food. Let’s see some tips so that the freezer is our ally in the day-to-day kitchen:
An optimal temperature
The first step is to make sure that the freezer is at a suitable temperature that is -18 degrees or less. Having a low enough temperature guarantees better food preservation and a lower risk of microorganisms proliferation.
Everything under control
It is also important for a correct use of the freezer, to know what food we have inside and the date on which we freeze it. On one side, it will allow us to better plan meals and know exactly what we need to buy. And, on the other, by controlling the freezing date we can know which tupperware we should take out beforehand to avoid them being there for an excessive time. And it is that, although the expiration of a frozen food is long, it is not forever and it is better that there is a rotation of all the foods.
Before freezing a food we must take into account the container where we will place it. On one side, must close hermetically to better preserve food (If not, we can find that they have been ‘burned’ by the cold) and, if we use plastic bags, we must avoid having a lot of air inside (too much oxygen can cause the food to spoil).
What’s more, better if the tuppers are square or rectangular and can be stacked to take advantage of space. Also, experts recommend leaving at least 2 centimeters free between the food and the lid of the container so that there is room for the food to expand as it increases in volume when frozen.
Not everything can be frozen
There are foods that do not allow freezing such as fatty fish (anchovies or sardines) because they oxidize and lettuce, potatoes, yogurt or shell or cooked eggs. On the other hand, there are other foods that we can freeze, although we do not usually do it. This is the case of garlic and onion that we can put in the freezer once cut or even the flour to prevent it from spoiling after a few months.
Freeze in its proper measure
When it comes to freezing, it is also important to think about the use we will make of that food when we defrost it and how many servings we will need each time, for example. What’s more, the smaller the package, the better and faster it will freeze which will benefit less loss of flavor and properties.
And when it comes to defrosting
The best way to defrost a food is by placing it in the refrigerator (less cold part) and on a rack so that it does not get soaked with its juice. In addition, better to do it in advance – from one day to the next – to avoid the presence of bacteria and get food.