Came across an article in the magazine which gave advice on how to freeze correctly. I thought it was good to share what I've learnt so here it is, just for you... :)
***
Freezing food is a good way to save time in the kitchen. Freezing preserves food for extended periods because it prevents the growth of micro-organisms - bacteria, yeast and mold that cause food to spoil. However, improper freezing can change food texture and taste, or even more, just spoil it outright. To keep your food safely frozen, follow these 8 tips.
...
SIZE UP YOUR CONTAINER!
Choose a suitably-sized container according to the quantity of food. A small amount of food stored in a huge container traps a lot of air, increasing the likelihood of freezer burn or food deterioration. Poor quality containers can cause changes to food texture, taste and flavour when defrosting and causes food to spoil faster. The trick is to freeze with as little air as possible and to keep all moisture and water in.
...
FREEZE SMALL PORTIONS
Pack food in small or individual portions so they freeze quicker. This ensures a higher quality product when defrosting making it easier. The FreezerMate range (from Tupperware brand) has a variety of sizes to ensure food is frozen in the portions required. Small items will also defrost quicker, which helps save time.
...
PREPARE BEFORE STORING
Most vegetables are best blanched (immersed in boiling water) as this halts enzyme action. Raw vegetables with high water content like lettuce, celery and choy sum don't freeze well as they are vulnerable to damage from ice crystals. Meat should be jointed and excess fat removed. Some foods can be frozen as they are. Others may need liquid added or certain ingredients removed until after defrosting.
...
FREEZING LIQUID
Liquids expand upon freezing. So leave some space in the container. It's recommended to leave up to 2 inches for a litre. When using FreezerMate just fill up to the indicated line. This allows sufficient room for expansion.
...
PLAN AHEAD
Consider how food is going to be cooked or reheated once defrosted. Unbaked pies can be frozen in ovenproof dishes so you can move them straight into the oven. Likewise, foods that will be reheated or defrosted in the microwave should be stored in microwave-safe containers like Rock 'N' Serve.
...
COOL FOOD BEFORE FREEZING
All food must be cooled completely before going into the freezer because warm or hot food can cause the freezer's temperature to fluctuate and rise. This may affect other food and the food you're about to freeze.
...
If the temperature rises above 0 degree Fahrenheit (-18 degree Celsius), foods that are already frozen could defrost slightly and then refreeze, leading to deterioration.
...
KEEP IT FROZEN
Once a product is frozen, it should stay frozen and not undergo changes in storage conditions that affect quality when defrosting. Fluctuating temperatures lead to freezer burn, which may destroy food.
...
The cooler the food that's about to be frozen, the quicker it freezes. Foods that freeze rapidly are not structurally damaged by the freezing process. The quicker food freezes, the more moisture, vitamins, texture and flavour it retains. FreezerMates are specially designed with thin walls to allow fast-freezing.
...
COOL IT QUICKLY
Food intended for freezing should be cooled quickly and safely in the refrigerator or in a sink/bowl of ice water, which should be changed frequently to ensure quick cooling. Best not to cool food, especially poultry, seafood, eggs or meat at room temperature. This causes bacteria to multiply and food to be contaminated and deteriorate rapidly.
On a complimentary note, Tupperware is having promotions this month on the FreezerMate range. Please feel free to call or email me to enquire. No obligations. :)
...
And on a personal note, I find this range really useful and practical - my food stay fresher for a much longer time. My freezer has not become not only neater, but I also find that not much ice is trapped when I use Tupperware. Before this when I was using the normal tupperware or the those plastic ones (the ones that restaurants give us when we pack food), ice just accumulates on the food itself. Could also tell that it isn't that airtight hence ruining the quality of the food. Anyway, just my 2 cents. Have a great Sunday! Cheers!
No comments:
Post a Comment