Frozen I

It’s great that freezers have come into our lives, isn’t it? but you have to know your way around frozen food first.

There are some general principals you must take into consideration before learning how to freeze (and unfreeze) your vegetables or fruit.

  1. Never (never) use glass containers that are not appropriate for freezing. You might get your freezer full of glass splinters.
  2. Use a large freezing bag to store the stalks that remain from your vegetables. It’s a practical way to have them ready to make a delicious vegetable broth.
  3. Never (again, never!) use hot water to unfreeze whatever you need to use from the freezer. You will end up cooking the ingredients and change their texture and flavour without being able to control it.
  4. Pay attention to the temperature: food safety rules say that in the first two hours food must cool down to a temperature between 49º and 21º C and after another four hours it must be between 21º and 7º. So that means you should not leave anything to cool down outside your fridge during the night.

And now you are ready to hear about peas and strawberries!

Frozen Fruit
Frozen Fruit

Fruit (2 to 3 months)

If you do not want your raspberries to transform themselves into a huge red ice block, spread them on a tray during the first hours and then transfer them into a freezing bag, loose and easy to pick.

Bananas deserve a special mention, because they can be frozen inside their peel without any wrapping. You just have to freeze them separately from the bunch. If you want to freeze banana slices, do exactly as you do with the berries.

Unfreeze: around 30 minutes, due to high sugar levels. If you are planning to use your frozen fruit in a dessert, you can use them freezed.

Frozen Vegetables
Frozen Vegetables

Vegetables (2 to 3 months) and Herbs (1 to 2 months)

Wash your vegetables and herbs and cut them into the size you wish. If you want them to keep their texture you can blanch them first (broccoli ie.). Everything composed by leaves can be directly frozen in a freezing bag. Extract the maximum air possible.

Herbs can be frozen in your ice cuvettes, covered with water. You can then store them in a freezing bag if you want.

Unfreeze: use directly in your cooking. If you put them in the freezer, don’t forget to consume them quickly. Don’t use your herbs to season your pasta or salads. They will not have the same quality as the fresh ones.

Next time we will talk about other foods.

For now get into your kitchen, cook with love and set the table.





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