Table of Contents
Advertisement
Storing frozen food
When buying frozen food to store in
your freezer, make sure to check:
– that the packaging is not damaged,
– the expiry date and
– the temperature at which the frozen
food is being stored by the shop. If
the food is stored at a temperature
higher than 0°F (-18°C), the storage
life of the frozen food is reduced.
^ Buy frozen food at the very end of
your shopping trip, and wrap it in
newspaper or use a cooler box or
bag to transport it.
^ Place frozen food in the freezer im-
mediately upon returning home.
Never re-freeze partially or
completely thawed food. However,
once thawed food has been
thoroughly cooked you may freeze it
again.
Home freezing
Only freeze food that is fresh and in
good condition!
Hints for home freezing
– The following types of food are
suitable for home freezing:
fresh meat, poultry, game, fish,
vegetables, herbs, fresh fruit, dairy
products, baked goods, leftovers,
egg yolks, egg whites and most
pre-cooked meals.
Freezing and Storing Food
– The following types of food are not
suitable for freezing:
grapes, lettuce, radishes, sour
cream, mayonnaise, eggs in the
shell, onions, whole raw apples and
pears.
– To retain colour, taste, flavour and
vitamin C, vegetables should be
blanched prior to freezing. To
blanch, immerse small batches of the
vegetable in boiling water for 2 to 3
minutes. Remove the vegetable and
plunge into cold water to cool
quickly. Transfer to a colander and
drain.
– Lean meat freezes better than fatty
meat and can be stored for
considerably longer.
– To prevent chops, cutlets and steaks
from sticking together in solid blocks,
separate them with a sheet of plastic
film.
– Do not salt or season raw foods or
blanched vegetables before
freezing. Cooked foods should only
be lightly seasoned or salted. The
flavour of some spices deteriorates
when frozen.
– Do not place very warm or hot foods
or beverages in the freezer in order
to prevent already frozen food from
thawing and to save energy.
37
Hide quick links:
Advertisement
Table of Contents
