When people want to preserve food, a freezer really is the best appliance for the job. Freezing keeps more of the colour, flavour and texture of the food than is achieved with other methods. Freezing food correctly will also ensure that it thaws quickly and evenly, without absorbing unwanted water or becoming tough or rubbery. This article will cover top tips for freezing food:
Cooked and partially cooked foods, such as soups, stews and casseroles, freeze well. Likewise, DIY prepared meals like chicken fingers, frozen burgers and breakfast sandwiches. Desserts like cookies, scones and cake also last a long time in the freezer. For details on an Integrated American Fridge Freezer, go to Wellingtons, suppliers of Integrated American Fridge Freezer ranges.
The best advice is to ensure food is frozen when it is at its peak freshness. For example, freezing blueberries once they start to go mushy will only result in mushy thawed ones.
Avoid putting raw vegetables or salads in the freezer. This is because the water in these foods can expand when frozen, resulting in a distorted structure and a poorer texture once thawed.
Always label food before you place it in the freezer. This enables you to know immediately what a package contains and when it was put in the freezer. Buying a permanent marker is a good idea for this purpose, and it’s important to distinguish between raw foods and cooked foods with a different colour marker. It’s also a good idea to keep a stock list on hand, which can help you identify items that may be close to their use-by dates.
