We freeze food for the simple reason of making it last longer. It is important that the food is “flash-frozen”. However, this flash-freezing process is not possible with normal freezers, but is generally only feasible with industrial equipment. To ensure that freezing is successful at home, you should follow a few guidelines. Important: the majority of the cell fluid contained in the food should ideally be frozen at -30° Celsius, so that the smallest possible ice crystals form.
Freezing and thawing again
It is best to let frozen food thaw in the refrigerator, as this preserves the aroma the most. If you are in a hurry, you should thaw in the microwave. In any case, it is not advisable to thaw at room temperature, as bacteria could form here.
Here are a few extra tips:
- Do not let frozen vegetables thaw; put them in the pot immediately after taking them out of the freezer.
- Always pour away the thawing liquid.
- It is best to thaw fish covered in milk; this prevents the fish from tasting slightly rancid.
- Always consume thawed food within 24 hours.
What happens if the freezing temperature is too low?
If the freezer compartment or chest is set too low, the frozen food will not be frozen properly. Sometimes larger ice crystals form, the cell tissue is altered and possibly destroyed. This can lead to the food being impaired not only in appearance but also in nutritional content. However, this condition can only be determined after thawing. To prevent this from happening, however, it is definitely advisable to store all food at -18°Celsius.
What should you look out for when freezing correctly?
Most important point: only freeze fresh food or freshly prepared dishes. It is important that no spoiled or bad food is mixed with the fresh ingredients. Cooked food should of course first be cooled down, before it is placed in the freezer. For one thing, other supplies could be thawed by the heat and the device itself would work at full speed to create a temperature balance.
Also pay attention to the packaging material: it should be acid-resistant, cold-resistant, airtight and, above all, tear-resistant. It is best to use plastic items that are marked as “freezer-safe”. These items are usually available in the form of freezer bags or freezer bowls. But extra-strong aluminum foil or aluminum trays are also suitable for freezing. Important: the containers should be easy to close and also stackable. This prevents unnecessary soiling in the freezer compartments and the space is used ideally.
How do I fill freezer bags or freezer bowls correctly?
First and foremost, of course, is cleanliness. All freezer items should be flawless and, of course, clean before food and dishes are put into them. The filling level ultimately depends on the container itself. Make sure that you use sufficiently large bowls and bags. Food and groceries without large amounts of liquid, such as vegetables, meat or fish, can simply be filled and frozen. Dishes such as broths, soups or stews, on the other hand, should be filled only up to about 2cm below the rim. Why? Liquid foods tend to expand when frozen.
How should I organize my freezer?
To ensure you are always up to date, you should always label the freezer bags and containers with contents and dates. Special stickers and labels can be bought quite cheaply everywhere.
Also pay attention to correct freezing:
- The frozen food is first stored side by side and not on top of each other. This ensures that the cold can also reach the food unhindered from above and below. Once the food is frozen, you can stack the containers.
- Always keep your freezer compartment or chest organized. So (if possible) tidy up all containers and freezer bowls according to a system. This gives you a better overview and you can remove specific freezer items directly without leaving the cooling device open for ages.
Why shouldn't I leave my freezer open for too long?
If the freezer compartment or chest is opened more than necessary, frost forms quickly and a thick layer of ice is inevitable. This, of course, also entails increased defrosting.
Which foods are not suitable for freezing at all?
Most foods can be frozen excellently; vegetables, meat, fish and berries are particularly well suited. But there are also foods that lose flavor due to freezing and thawing, have an unpleasant consistency and sometimes become inedible as a result.
- Thickened sauces
- Yogurts and pudding
- Cheese
- Salads
- Radishes
- Potatoes
Read also: Clean refrigerator
Image by Janine, meinhaushalt.at
