Things to Consider While Freezing And Thawing Fresh Food
With the pandemic and the social distancing to keep in mind, no-one really wants to step out to the market every now and then. And that’s why most people have been piling up their kitchens and refrigerators with a week’s worth of food.
Now obviously, if you’re storing food in your fridge, quite a lot of it will end up in the freezer. And before you think we’re going to list the negative effects of freezing food, we’d like to state that freezing food is completely acceptable, but you have to make sure it’s done the right way.
So, we’re here to help you out with the things you must consider before freezing and thawing fresh food. Let’s get started.
Seafood is sensitive
Seafood can decay easily. Hence, we suggest you put it in the freezer instead of one of the lower compartments of your fridge. Also, a lot depends on the way the seafood is packed and handled. The fish that are caught commercially is good to be frozen for as long as six months, but then again, you won’t find the same flavor. In any case, be careful while storing seafood because mild thawing is enough to destroy its freshness.
Here’s an idea – why not buy a vacuum sealer for your fish? That’ll solve all the problems!
If you observe carefully, you’ll see that foods like fish, meat, hard cheese, and sliced bread come back to their original texture once they’ve been thawed after freezing. But, the sad part is that some such foods, like soft cheese, transform at the surface. It becomes hard and starts to chip off. In fact, not just cheese, many fruits, and veggies change as well. You won’t find a significant difference in taste, but obviously, they aren’t the same as their fresher versions.
Packing is crucial
You may be in the habit of using regular plastic bags for freezing, but let us tell you that they aren’t as efficient as plastic zip-lock bags that are specially designed for freezing. We admit they’re a bit costlier, but trust us, and they’re worth every penny.
Don’t forget the bacteria
Do you think freezing food kills bacteria? No, my friend! Though it’s a widespread notion, it’s not true. Several microbes have the capacity to withstand freezing and thawing. Thus before you consume thawed food, you need to cook it sufficiently. Moreover, research suggests it can be unsafe to thaw food at room temperature. This helps the microbes to multiply rapidly. Try your microwave to take care of the job.
So all we’re saying is…
We understand that this information may be brand new for you, but believe us when we say this – it isn’t that hard to keep your food safe. With practice, you can preserve the freshness and nutrient value of your food.
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