Good Lifestyle

Yes, you can putFrozen meals,yogurt, Well, ice, ice. But did you know that there are many other foods that you can store in the freezer to prolong their lives, reduce food waste and facilitate fast meals? Now, whileAll foods are not freezers And there are some, you should stay away, far from these cold temperatures, there are many without mistrust items that you can freeze safely. There are some points to keep in mind when you discover what to place in the freezer.

As a rule, avoid everything with a high water content if you plan to defrost before using, recommending Morgan Bolling, senior editor ofCuisse country magazine(Part of America's test cuisine) in Boston, Massachusetts.

"The texture of the ingredients likecourgette Or berries will change significantly once frozen and thawed, "she says.

And with that, here are 10 articles of culinary experts remain frozen - and you can also.

If your rosemary has become thugs and taken over your pot or that your parsley is particularly prolific, choose the leaves before browning and preparing them for the freezer.

"Place two tablespoons of chopped fresh rosemary, sage, parsley, thyme and thyme and water to cover (about 1 tablespoon) in each well of theIceboards and freezing. Then you can add cubes directly to sauces, soups or stews, "says Bolling.

Or for an even larger flavor thrust, use a liquid in addition to the water, suggests miles Mitchell, Academic Director and Chief Executive Officer of the company atAuguste Escoffier School of Culinary Arts In Chicago, Illinois.

"Fresh herbs are frozen inside tomato or olive doughoil In an ice cube tray, "he says, even fewer robust herbs can be frozen too.

"The basil is often something you can have a harvest of bumper in the garden, but something we rarely think to freeze," says Ronnie Schwandt, executive headMarestality And the cuisine of Leroy + living room in Coronado, California. "But if you choose the leaves and arrange in freezing bags, they are easy to go-tos in the middle of winter for your soup or sauces."

Buy moreButter that you can cook this month? "Freeze the butter in his packaging," says Bolling.

One day before being prepared to preheat the oven for your next recipe filled with butter, transfer as many sticks as you need the refrigerator to thaw.

"When stored in the refrigerator, butter can pick up flavors," says Bolling. Keeping the help envelope preventing it from avoiding this before and after freezing - and it eliminates the need for additional storage tools.

The frozen bananasmoothie The hack is a well-known and you can also use the same strategy for lawyers.

"Just like with bananas, you can freeze lawyers before they are too ripe and save them for smoothies," says Mitchell. In addition, you can thaw ice lawyers to blend invinaigrettes WhereBrownie Paste.

Food manufacturers, includingWelch, come even at the Avo-obsession of the American and started to selllawyer In the freezer alley, so you can avoid the "sub-mature or too ripe?" Conundrum once and for all.

Record pods before going out.

"Peel pods, chop them or push them through aGarlic Tap and place the chopped results in a bowl. Add enough neutral flavored oil (neither extra-blank olive oil) to coer, or about a teaspoon of a half-spoon with pod, then scop teaspoons of the mixture on a plate Pastry, "says Bolling.

Then slide the pastry plate into the freezer. Once the garlic is firm, place the frozen pieces in a bag or freezer container with a lid and store until it is time to separate soups, stews, sauces and more.

"The frozen garlic will remain up to a month without loss of flavor," says Bolings. "The tasters of our test kitchen have been unable to distinguish frozen garlic from freshly mined when we used the two garlic pasta and oil!"

While dryPastaCan stay in your indefinite, tender and tasty pantry fresh pasta have a shorter shelf life. Fortunately, you can stretch the life of everything fromspaghetti to the leaves oflasagna.

"Most people do not realize fresh raw pasta," says Schwandt. Similar to the garlic method, freeze a raw pastes straw sheet for about 20 minutes or until firmly, then transfer to a cleaning bag or a covered container. Once again, they will keep their quality for a month, so plan to thaw and boil before the four-week mark.

"Do not freeze anything with cookedEggWhite. When the whites freeze and crystallize, the cell structures decompose and when defrosting moisture will be released, leading to an aqueous product that loses texture, "says Mitchell. You have green light, however, to freeze these booked whites when using the Yolks in cream creams, Eyelands and ice cream.

"Pour the remains of white eggs into each well of an ice cube tray and freeze. The day before you are ready to use the whites, remove it as much as you need ice trays and let yourself thaw In the refrigerator during the night, "says Bolling.

Egg whites are excellent to lightenWaffle BattAdd a velvety quality to whirlpools, or make macaroons blowing.

Have you scored someCrepes And be stuck with the rest of the pint?

"Place some small paper cups on the tray and each fill with half a cup ofButtermilk Each, then place the tray in the freezer, "says Bolling.

Then you can thaw a container at an era - or about enough for a short battery to a single servition, as you snatch throughout the month.

RELATED: The easy way to make comfortable foods healthier.

Speaking of breakfast, "I love keepingBacon In the freezer since you never know when you have to prepare breakfast ... or put bacon in anything, "says Ben Raupp, executive headTHE HOWARD In Oshkosh, Wisconsin.

For easy access, launch each slice in a spindle, then freeze on a pastry plate. Move in a freezer bag and store up to six months. Yes, literally half a year! However, it is important to note that the bacon is an anomaly of the meat, which is why this freezing technique works so well.

"I avoid using frozen proteins to the extent possible. If you use freezer meat or fish, thaw slowly overnight in the refrigerator. The slowest they thaw, better you minimize the loss Water from cell case, "said Schwandt.

While refined white flours can last at room temperature for years, due to their limited fatty greasy,Flour of whole grains and walnuts Go bad much faster. (Sniff and you will notice a smell "off" if it's too far.)

"Freshly ground grains, whole grains and nuts can go Rankid in dry storage," Schwandt said. Store special flours, such asalmond powder,oatmealand coconut flour in the large freezerjars or freezer containers with lids. You can scooper directly from there as needed for yourreceiptsAnd the bag will last about one year of cold storage.

While all citrusfruits Or citrus slices freeze due to their large liquid content, the ZESTS (AKA Peelings) are perfect for gel.

"Remove the zest zest from an entire fruit, such as lemon, lime or orange. Remove the grated zest in half spoon of batteries on a plate and freeze. Once batteries are frozen , place them in a secure zipper in the freezer and return them to the freezer, "says Bolling.

No need to thaw: simply add a pinch tocookies WherePasta If necessary for a refreshing boost. Now it's time to go for the freezer.