Freezing is an efficient system of food storage, removing them until the heat reaches the proper temperature inside. To provide such conditions of temperature and earn the designation of the fridge, the freezer should operate at -18 degrees Celsius at least. Once frozen, the food becomes hard. At this stage, the development of micro-organisms and the consequent deterioration process is slowed dramatically. Freezing does not alter the characteristics or natural foods already prepared, retaining its flavor, color and nutritional properties, provided they undergo the same in good condition and according to recommended techniques.
The advantages of freezing are numerous and are evident as the user becomes familiar with the freezer:
COMFORT
- Using the freezer, the daily task of cooking becomes obsolete - in 1 or 2 days is possible to prepare a menu for weeks, from morning coffee to full meals.
- Grocery shopping and other suppliers become much less frequent.
- The abuses common to the days of parties and reception are eliminated through the advance preparation of pastries, snacks etc..
- Unannounced visits does not cause troubles when it comes to serving a meal or snack.
ECONOMY
- Cooking larger quantities of food is another of the basic advantages of the freeze, resulting in lower gas consumption - for example, cook 3 pounds of meat about the same time to cook a pound.
- To store food purchased at lower prices at the wholesale level for crops or special promotions.
- Waste is virtually eliminated because the food is frozen in portions and removed from the freezer in the right amount for every occasion.
HEALTH
- Advance preparation enables an extensive menu of dishes change daily, making a balanced diet.
- It is possible to consume vegetables, fruits and other foods out of your harvest season with taste and nutritional properties unchanged.
GENERAL INSTRUCTIONS
I - Getting started
To put the freezer in operation, follow the "Installation and connection instructions" contained in the MANUAL OF THE FREEZER.
Leave it on for 5 hours, totally empty and closed the door, before storing the first load of food. Read the manual to the end before preparing the first shipment of food, always refer to it until it takes practice. If possible, take a course of freezing - the more you know about the freezer, you get more benefits with its use.
II - BASIC TECHNIQUES OF FREEZING
All food to be frozen must be fresh, clean and of good quality. The freezing must be provided after the purchase of products.
Foods that are frozen ready to be lightly seasoned and cooked just the minimum time required - the freezing tends to soften and enhance the seasoning foods. Cool food quickly after cooking or boiling is essential for the maintenance of their properties. To prevent loss of moisture from the food, it is essential that they are packed with waterproof material, for packaging, food already packaged in the refrigerator should remain until all can be at once placed in the freezer. Foods should only be removed from the freezer immediately before use and can be consumed up to 24 hours after thawing (seafood 12 hours). Once thawed, the food can not return to the freezer, except for a raw product that may be turned into a TV dinner.
III - PACKAGING
The ideal container is one that allows the food to contact with the cold, dry air from the freezer, prevents the passage of smell, does not rip easily, resists grease, sticks to the food before freezing and comes off easily the frozen product.
For solid food, we recommend the use of:
a) - Colorless Polyethylene bags (non-toxic), new or exempt waste. After placing the food, the air is removed with the aid of a straw or special mini-pump, closing the opening with plastic wire.
b) - aluminum foil, double and well pressed, with the brightest face in contact with food.
c) - plastic containers with lids, sealed with masking tape if you do not provide hermetic sealing. If the food does not reach the level cap, indroduz up aluminum foil, wax paper or plastic in empty space,
to prevent the formation of ice crystals.
d) - aluminum foil trays and dishes, with lid: to act according to the instructions of the previous item, with no cap, wrap the pan or dish with food in a plastic bag, extract the air and close with plastic wire.
e) - Plastic Adhesive, sold in rolls and pressed on foods to avoid air bubbles and sealed with masking tape.
f) - Pots and Dishes Pyrex type, which are also very handy for freezing, only to be taken to the oven to defrost when it is cold, otherwise occur thermal shock (cracking). Not to be with the type Pyrex containers held in the freezer, just before coating them with plastic and unmold the frozen food after taking them back to the freezer properly secured.
For liquids, we recommend:
- Glass Jars
- Plastic Containers
- Forms of Ice
Note: Because liquids expand in the freezing process, you must leave a margin of about 2 cm from the edge of the pots and containers.
Note: Packages must be labeled, stating the dates of validity for preparation and consumption, the type of food or their number (if you use an index).
IV - STORAGE
Since the first shipment of food to freeze, the store must be made in lots not exceeding 5% of the capacity of the freezer and range 12 to 24 hours from one field to another. A freezer of 280 liters, for example, should only get 14 pounds of food each time. The food should go to the freezer as cold, being first brought into contact with cold plates and can be stacked after refrigeration. When refilling the freezer, do not touch the food fresh for longer frozen.
Write down the food supply, noting withdrawals, and use each compartment for a particular type of product facilitates inventory control and handling of food.
V - PERIODS OF STORAGE
See specific chapters for each type of food.
VI - THAWING
Thawing is the process that returns to its previous state food, and spend as the terms below, without the use of water directly on them:
a) - Defrost at room temperature, suitable for pies, cakes, sweets and fruits, which are still packed thaw.
b) - Defrost in the refrigerator to thaw foods which should be slow, such as raw meats and cheeses.
c) - Defrosting in the microwave or stove, suitable for all dinners (roasts, stews, sauces etc.).
VII - DEFROST AND CLEAN THE FREEZER
Perform cleaning and defrosting the freezer according to the indications of the MANUAL OF THE FREEZER.
Note: Open the freezer only when necessary - this will prevent further penetration of ambient air, which causes accumulation of condensed moisture from the ice.
XIX - SPECIAL PREPARATION OF MAIN DISHES
- Pies - using flour instead of cornstarch to thicken, let cool to room temperature before packing, thaw at room temperature or in refrigerator, in case of a hurry, wrap aluminum foil and bake.
- Soups - first cooking the meat with the seasonings, add the vegetables and finally the noodles, they must boil for 3 minutes at most; thaw in the refrigerator or in a pressure cooker with 5 spoons (soup)
water.
- Stews - using flour to thicken if desired, thaw as soups.
- Roasting - cool sauce before drying and packaging the whole roast and sauce in jars, or sliced roast with the sauce, thaw in the oven, wrapped in aluminum foil. Note: the birds should not be frozen with
filling.
- Sauces - the ideal is to prepare in large quantities, packaged in jars with room for expansion (do not use aluminum foil); thaw in the refrigerator or in a pressure cooker to avoid drying.
- Stroganoff - sauté the meat with the spices, without putting the cream, cool and pack; thaw in a pressure cooker with 5 tablespoons of water, adding the cream when it is boiling.
- Rice - use a cup and a half of water for each cup of rice, sauté with spices, cool and pack into portions, thaw in a pan of water bath so that the steam enters the rice.
- Mashed potatoes - potato dough is still hot and add the butter, cool and pack; thaw packaged in a water bath, then adding milk and salt.
- Broths - prepare the concentrated broth, keeping in ice cube trays, once frozen, repack in plastic bag.
- Couscous - do not use eggs to prepare, pack in rigid plastic containers; banhomaria thaw in a pan, so that the steam penetrates; decorate once thawed.
- Beans - usually prepare, while the grains soften much, cooling and packaging, thaw by placing a bit of cold water in a pressure cooker, opening when forming pressure, boiling a little more broth if you want thicker. Note: The same procedure applies to beans, lentils, chick-peas etc..
- Pancakes - stuffed and frozen with sauce or just disks separated by plastic sheets and packed in a plastic bag, stuffed pancakes thaw in the oven, covered with aluminum foil, and the discs at room temperature.
- Lasagna - frozen ready (substitute cornstarch for wheat in white sauce) riding in a baking dish lined with plastic to take the freezer for 2 hours, unmold and pack in plastic bag (it can not remain in the Pyrex
there is a need to release it), thaw in the refrigerator or in a water bath, using a pan with cold water to not cause thermal shock, cover with aluminum foil and bake.
- Cannelloni, ravioli and Capeleti - can be frozen ready or not, when ready, the procedure is the same as the lasagna.
- Souffle - can be frozen ready, but lose their original texture when thawed.
- Steak Milanese ready - fry in fresh oil, cool and wrap in foil or paper stick, thaw in the oven, initially at low temperature, increasing after thawing.
- Raw Steak Milanese - packing in foil, keeping without putting one over the other; thaw in the refrigerator or fry in deep oil, a few at a time.
- Sweets - brigadier-eye mother, kiss, little cashew and others should be frozen before packing, thaw at room temperature or in refrigerator, not frozen sweet caramel, the caramel should receive on the day will be consumed.
- Desserts - mousses, pies (including ricotta), quindim, chat-of-angel, sweet fruit, sponge cake, biscuits, marie-soft frozen desserts and many other perfectly.
- Shelf (ready meals, sweet or savory): 3 months.
XX - GENERAL
1 - the programming menu makes shopping and food preparation.
2 - always use whatever is frozen for longer.
3 - do not forget to label everything, avoiding the loss of food for exceeding the time limit for storage.
4 - it should always have in the freezer used more seasoning.
5 - to transport frozen food is used styrofoam boxes with ice packs, made in plastic boxes and
packed in plastic bags (to put the food first, and then the blocks).
XXI - FOODS THAT ARE NOT SUITABLE FOR FREEZING
- Mayonnaise
- Raw Salads
- Gelatin
- Whites and cooked
- Boiled Potatoes
- Manjares
- Boiled eggs
- Creamy puddings
- Milk Cream
- Curaua
SPECIFIC INSTRUCTIONS
I - FROZEN VEGETABLES
The vegetables to be frozen must be fresh and well washed, removing the damaged parts, remaining in the refrigerator until the time of preparation.
Stages of preparation:
a) Whitening (blanching) the plants in 2.5 liters of water, plunging about 300 g each time, with the aid of a sieve. The vegetables should be immersed in boiling water for the time indicated in the table below. The same water can be used for up to eight portions of the same type of plant, waiting to boil before plunging into a new chunk (for different vegetables is necessary to change the water).
b) Cool the vegetables in the same amount of time they are blanched, also with the help of the sieve. Skip first vegetables under cold running water and then plunge them in ice water.
c) Dry well, wrap and label.
Cool Table to Whiten and Vegetables:
Vegetables - Minutes
Celery - 4
Pumpkin cut into pieces - 3
Zucchini, cut into chunks - 2
Chard leaf - 2
Chard stalks - 2
Artichoke - bleach with water and lemon - 8
Leek - 4
Chicory - 2
Asparagus - 4
Potatoes (frozen fries / refried before serving)
Whole beets, medium size - 8
Eggplant (as best TV dinner) - 4
Broccoli soak 30 min., Scalding water and salt - 4
Whole carrots - 5
Carrots, sliced - 3
Chicory - 2
Chayote (better as TV dinner) - 2
Mushroom soaking in water, lemon and salt for 5 min, blanching and freezing water - 3
Cabbage - 2
Cauliflower (only the bouquets) - 3
Fresh peas beans - 2
Fresh peas in the pod - 3
Squeeze spinach to remove all the water, not using water from bleaching - 2
Beans, grains only - 4
Cassava, clean and cut - 8
Parsnip - 5
Corn on the cob - 8
Grain maize - 3
Mustard - 2
Turnip - 5
Palmito, bleach with water and lemon - 5
Pepper - 2
Whole Okra - 3
Cabbage - 2
Note: Shelf life of blanched vegetables: 10 months
In ready meals remain stored for 3 months.
II - THAWING
The blanched vegetables soften in the freezer, and require minimal cooking, and freezing can be accomplished in different ways:
a) - Bring the vegetables to fire a pot with water until boiling.
b) - Thaw in pot with steam-bath (cuscus).
c) - Place the vegetables in a pressure cooker and add 3 tablespoons of water, then pressure to form, leave for 2 minutes.
d) - Remove the vegetables in a pan fire with water and spices to cook, leaving the lid (minimum fire).
Spices
Garlic - peel and put the teeth in a rigid pot, covered with oil, remove them as needed, with the aid of a spoon.
Onion - chopped or sliced, proceed as in the case of garlic, whole, peel the skin as you like and put a plastic bag, drawing air, grate the onion and still save the remaining frozen without forgetting to draw the air.
Parsley and other seasonings green - washing, drying and storing in a plastic container with lid, and compacting, removing each portion required by scraping with a spoon, fill the space between the seasoning and cover before storing the unused portion.
Note: Shelf life of Garlic, Onions and Cilantro: 6 months.
Tomatoes - ripe and firm, cut into pieces; lead to fire a pound at a time without water in a saucepan, pressing lightly with a spoon for 2 minutes, cool for 2 minutes and also in the blender, then passing through a sieve; season each liter of juice resulting in ½ teaspoon (tsp) of sugar or salt and freeze in ice cube trays or pots (with room for expansion). Shelf life: 12 months.
Raw vegetable juices - freeze in ice cube trays or pots (with room for expansion). Shelf life: four months.
Vegetables au naturel - can be frozen and fresh without bleaching:
Mining cauliflower, peas, cassava (cleaning, washing, drying and packing individual sticky paper or plastic), sweet corn, peppers (use as a seasoning).
III - FROZEN FRUIT
With the exception of banana and pear water, all fruits can be frozen whole or cut in the form of puree or juice, and to peel and remove the pits immediately before freezing, which has three variants:
a) - the natural
b) - With sugar - over the fruit in sugar or sugar in the blender.
c) - In syrup - boil water and sugar in equal quantities, let cool and cover the fruit so they are fully immersed in the syrup, for fruits with a tendency to darken by oxidation, prepare the syrup with ascorbic acid in the following proportion:
- 1 cup water / 1 cup sugar / ½ teaspoon (tsp) ascorbic acid (vitamin C concentrate).
In both cases, leaving room for the expansion pack.
Preparation:
Avocado - hitting with lemon and sugar in blender.
Pineapple - cut into slices or chunks, frozen with sugar or in syrup or in juice form.
Plum - cut in half and freeze in syrup or sugar.
Amora - not washing, freezing the natural, in syrup or sugar.
Cherry - wash, dry and remove the seeds, frozen in syrup or sugar.
Coco - the natural, chopped or grated.
Figo - all in syrup, thawed completely before serving.
Guava - in syrup, without the seeds.
Jabuticaba - natural.
Orange - into wedges, without the white skin and seeds in syrup or sugar, as juice squeezed lightly.
Lemon - scraping the shell and store in jars for use in cakes, frozen as juice.
Apple - preferably for pies, peel, slice, remove seeds and soak in a solution of water and
salt (2 liters of water and a spoon (tablespoon) of salt) for 5 minutes, frozen in syrup with ascorbic acid.
Passion Fruit - beat slightly and freeze the juice.
Manga - cut into slices and freeze in syrup.
Melon - cut and freeze in syrup; also serve ice cream.
Strawberry - sugar, open freeze, then packing.
Pear - only the homemade kind, so sweet, frozen in syrup with ascorbic acid.
Peach - peel and remove the lump, frozen in syrup with ascorbic acid.
Uva - in the form of juice.
Pinion - cooked and peeled.
Chestnut - cooked and shelled, in the form of puree.
Oil seeds (walnuts, hazelnuts, almonds) - pulling off the shell and freeze whole, the natural, thaw at room temperature
environment.
Juices or teas - concentrated and frozen in ice cube trays.
Note: Shelf life: 6 months
IV - THAWING
At room temperature or accelerated under running water (in box)
V - FROZEN MEAT
All types of meat can be frozen as well as kids and derivatives. The meat is ideal for freezing fresh, although it is not advisable to freeze meat from freshly killed animal, it should remain 24 to 48 hours in the refrigerator before going to the freezer. Meat that has been frozen raw, as sold in the off-season times, can be refrozen in the form of ready dish. Do not wash and season the meat to be frozen, just take the bones and excess fat. The ideal container is the plastic bag or paper stick, because the aluminum sheets are difficult to release the frozen meat and also cause dryness. The meat must be packed without being folded, and isolated portions for each meal.
Preparation:
a) - Steaks and Hamburgers - freeze individually shaped aluminum or Pyrex lined with plastic, placing them side by side; line again and put another layer of steak, and covering with plastic, leave in the freezer for 2 hours and then pack together in a plastic bag, removing them as needed.
b) - filet mignon, pork loin and liver - must be double wrapped.
c) - Other meat - always pack tightly.
Freezing time:
Fresh beef - 12 months
Kids fresh cattle - 3 months
Commercially processed beef - 2 months
Ground beef - 3 months
Hamburgers - 3 months
Fresh pork - 6 months
Sausage and Sausage - 2 months
Bacon (tends to concentrate the salt) - 2 months
Tender and Ham - 4 months
Sheep and Rabbit - 8 months
Veal - 4 months
Hunting - 12 months
VI - THAWING
The ideal meat thawing in the refrigerator is made from one day to another. But if you can not use this method, proceed as instructed below (the meat can not be washed or immersed in water, it loses its property):
Hamburgers and steaks - can be still frozen fried over high heat in a frying pan with lid, leaving an opening not to cook.
Lizard, topside and other meats w / baking - bake wrapped in foil to partially thaw, season and returning to the oven to thaw and finish baking.
Cushion hard, muscle and other meats w / soup - put frozen meat directly into a pot with cold water, season and cook.
Ground beef - no need to cook, place it in a pan with the spices, stirring after capping with a spoon to avoid sticking (fire least).
Shaggy - put a pan of cold water on fire minimum.
Sausage - thaw in a pan with water and oil to dry the water, the fry will start automatically.
VII - FREEZING OF POULTRY
If you slaughter at home or at the time of purchase, should remain in the refrigerator for 6 hours before going to the freezer. In the case of bird has cooled, it becomes unnecessary. To freeze a raw whole bird, you need butter on your skin to prevent dryness. Kids
should be removed and packed separately (filling the cavity with paper or plastic). In the case of a bird or chicken into pieces, the freezing can be done individually, as in the case of steaks in isolated portions for each meal. The plastic bag is the most practical packaging for freezing birds, whose bones may darken during the process, which did not interfere with the flavor or quality.
Shelf life:
Chicken - 9 months
Peru - 8 months
Duck - 4 months
Quail - 6 months
Kids - 3 months
VIII - THAWING
Thawing is the ideal bird made in the refrigerator. But if you need to speed it up, you are plunged into a packing container with cold water. For broth or soups, the pieces can be placed in the still frozen
pan with cold water. To roast, take the bird wrapped in aluminum foil in the oven at low temperature, seasoning and bake again at high temperature.
IX - FREEZING OF FISH
Fish for freezing should be very fresh or already cooled (if thawed during transport, can only be in the form of frozen ready meals). The cod can be frozen raw, first removing all the salt. The ideal container is the plastic bag or paper adhesive and can be used individually the freezing process, as in the case of steaks.
Shelf life:
Lean fish - 6 months
Fatty fish - 3 months
X - THAWING
The fish can be thawed in the refrigerator, under running water (still packed) or in the oven, if baking (putting potato slices on the fish, not to stick to the pan).
XI - FREEZING OF CRUSTACEANS MOLLUSCS
Just as fish, crustaceans or molluscs omprados can not have frozen raw and return to freezer for losing the ideal temperature during transport.
Preparation:
Shrimp - can be frozen raw, without the head or completely clean, rinse well and soak in a solution 1 teaspoon (tsp) of salt for each quart of water to freeze cooked cleaned shrimp, boil for only 5 minutes,
then cooling (freezing individual is the most practical shrimp, allowing to remove the amount needed for each meal).
Crabs, lobsters and crabs - after cleaning, wash and blanch for 15 minutes, cooling down rapidly.
Oysters and Clams - freeze only if they are fresh, wash well and leading to the fire with little water so the shells open; quickly cool and pack (with or without the shells).
Octopus - cleaning, blanching for 2 minutes and cool quickly.
Shelf life: 6 months
XII - THAWING
It can be done in the refrigerator directly into the fire for sauces and stews, or in the skillet.
XIII - FREEZING EGGS
There are 3 methods of freezing eggs:
Whole egg - remove the shell without forming bubbles and stir with a fork, adding a tablespoon for each egg (breakfast) of salt or sugar, as subsequent use.
Gema - stir lightly with a fork, adding ½ teaspoon (tsp) of salt or sugar, as their subsequent use, lead to the freezer in ice cube trays and remove the frozen cubes, wrapping them in a plasic bag to return
the freezer.
Clara - the natural, using the same storage process of gems.
Note: The light can not be stored in the refrigerator, because they develop salmonella.
Shelf life: 6 months
XIV - THAWING
The slow thaw in covered container in the refrigerator, is the most suitable, the clear ice can still be beaten. For guidance on the proportion to use the following table:
1 whole egg equals 3 tablespoons.
Equals 1 egg white 1 tbsp.
1 egg equals 2 tablespoons.}
XV - DAIRY FREEZE
It is essential that dairy products are to freeze good quality and that its validity for consumption not expired.
Preparation:
Homogenized milk - dry tightly and lead straight into the freezer (can be stacked after the freeze).
Fresh milk - boil for 10 minutes and cool.
Butter or Margarine - freezing on the package or in plastic bags.
Cheese - with the exception of fresh cheese and ricotta type mines, which freeze only when used as ingredients, others completely freeze in portions of 250 g; pack twice, first with paper and sticky
then with aluminum foil.
Grated cheese - freeze in plastic bags or pots (non-sticky, even frozen).
Ice cream - frozen or canned box, covering the portions not consumed with plastic or cellophane, which is not refreeze melted.
Shelf life:
Milk - 4 months
Butter - 6 months
Cheese - 8 months
Ice Cream - 2 months
XVI - THAWING
Milk - may be thawed in the refrigerator or at room temperature in case of a hurry, put some cold milk in a saucepan and add the frozen milk, leaving fire in minimal (if the fat to separate, beat in
blender). Other dairy thawing in the refrigerator is ideal.
XVII - FREEZING BREAD, CAKES, PIES AND SALTED
You can freeze the dough or bread ready (not stale), which regain their original characteristics after thawing.
French Bread - packing in plastic bags, extracting air, thaw at room temperature or in the oven, wrapped in aluminum foil.
Loaf Shape - plastic packaging, preferably in individual portions.
Stuffed Bread - plastic wrap or aluminum foil, thaw in the oven, wrapped in aluminum foil (low temperature to thaw, but subsequently increased).
Sweet Bread - should not be frozen if filling cornstarch.
Dream - freeze without filling.
The freezing of cakes showed good results, it is recommended to prepare several each batch.
Simple Cake - aluminized bake in small ways or in ways to cut into rectangular pieces, cold pack trays or plastic bags, also packed thaw at room temperature or in the oven for 15 minutes, wrapped in aluminum foil.
Cover with cake - after decorated lead to the freezer without packaging and after 2 hours to pack in aluminum foil or plastic bag (remove from packaging before defrosting, to avoid damaging the decoration).
Pie - both the mass as pie shaped can be frozen without baking, and baked the pie.
Salt cake - it is more practical to freeze in place, but can go to the freezer uncooked, thawed at room temperature or in refrigerator (just brush the yolk at the time of the oven).
Sweets - should not be frozen if they are filling corn starch or gelatin coverage.
Pizzas - can be frozen with all the ingredients or just the discs, has baked and separated by plastic, when already prepared, with mozzarella and fillings, lead in the freezer for 1 hour before wrapping individually.
Esfiha - ready to freeze individually (like steaks), thaw in the oven wrapped in foil.
Pastels - prepare cakes with homemade pasta and ready, leading to the freezer for 40 minutes, freeze individually and store in plastic bag, remove 30 minutes before frying (even ice cream) and use plenty of oil, without heat
much, for a frying time.
Drumsticks - same procedure of crayons.
Croquettes - can be cooked frozen or not, when fried, packaged in individual portions with adhesive paper, plastic bag or aluminum foil, thaw in the oven, when they are not fried, proceed as in the case of crayons.
Meatballs - frozen baked or fried, wrapped in aluminum foil, paper or plastic stick, thaw in the oven.
Sandwiches - avoiding fillings of raw tomato, lettuce, cucumber, boiled eggs, because they do not freeze, wrap individually in plastic wrap or aluminum foil, thaw at room temperature, with the packaging.
Shelf life:
Sweet bread - 3 months
Homemade Bread - 2 months
Other breads - 4 months
Simple cake - 8 months
Decorated cake - 4 months
Raw Pie - 6 months
Pizza Disc - 4 months
Prepared pizza (mozzarella) - 3 months
Pizza prepared (tuna, shrimp, sausage) - 1 month
Esfiha - 3 months
Crayons - 3 months
Drumsticks - 3 months
Croquettes - 3 months
Meatballs - 3 months
Sandwiches - 1 month
XVIII - FREEZING OF READY MEALS
Discover the advantages of frozen ready meal is a fascinating experience, bringing a new dimension of comfort for the home. And for the best results are obtained with this method of freezing, just to comply with the following criteria:}
1 - Cooking food for a shorter time than the conventional one because the process softens the food. Also use less salt and spices, which are highlighted during freezing, as well as the very flavor of the dish.
2 - When a food is ready, should be cooled quickly by soaking the pan in ice water. This stops the cooking process and preserves the flavor and nutritional values.
3 - Use small containers, remove from freezer to allow the ideal amount for each meal. Thus avoiding waste, especially because a thawed dish can not return to freezer.
4 - rigid plastic containers with lids are most suitable for ready meals. It is important not to leave space between food and cover, and to draw all the air, label and take to the refrigerator until cool
completely, then start freezing.
5 - thawing ideal, and as quickly: through the fire or the oven.
6 - to consume food until 24 hours after thawing, except for seafood, which must be brought to the table until 12 hours after refrigeration.
GOD YS LYFE!!!
maprom2009@hotmail.com
