Good Lifestyle

The freezer is one of our resources most entrusted to the preservation of food in the kitchen. It seems simple on the surface - a large container that makes our lives much more easily and that we love the foods we love much longer. We use it to store remnants of thatpot We liked and store very perishable objects like vegetables, fruits and meats, it would not last very long in the fridge. And although you never thought that the freezer needs an instruction manual, there are common mistakes we all do when it comes to using it.

To begin, the temperature of your freezer must be managed because it can affect the quality of your stored items. Another common confusion source: are all foods uniformly freelable? How do you know if anything happened badly? Keep reading to find out!

When you froze your favorite foods, it is best to use a reliable storage container type to prevent burns in the freezer. This nasty side effect of freezing occurs when foods are damaged beyond the dehydration and oxidation repair, which occurs when air reaches it. Plastic hermetic containers and anti-freezing zippers are usually the best options as they can be completely sealed.

The freezer can be an ideal place to expand the life of many items. But there are still foods that should never be frozen. For one, dairy products such as milk, cheese, yogurt and cream should never be frozen because their texture and taste will be compromised. Also avoid putting water production objects in the freezer, such as citrus fruits, lettuce, potatoes, even soft herbs. They are likely to browse the end of their high water content.

It is perfect for freezing your meat, but once you took it off and you thaw it, never put it back to the freezer. The back and rear between the two different temperatures can cause bacteria to form and contaminate your meat.

Many of us do not even know where the temperature dial is in our freezer. Well, it's time to find this little button! The freezer must be adjusted to the correct temperature to perform its food preservation magic and the recommended temperature is 32 degrees Fahrenheit or below. Make sure to check what you are set and adjust accordingly.

Yes, the freezer can extend the shelf life of the food, but that does not mean that it makes food last forever. Make sure to stay over the contents of your freezer and check your frozen foods regularly to spot everything that is ready to be thrown. Here are some signs to search for inventory of your freezer: foods that have lost their bright colors, or those who release heavy smells. In addition, if there are notable quantities of freezer burning on your food, it's not a good sign. For more advice on both to launch objects in your freezer, checkSign that it's time to throw your frozen food.

Portrait of your food before the gel will help you facilitate the de-icing process. Before blowing up something in the freezer, make sure it is separated in servings of meal size. In this way, you will not have to defrost more than necessary, and you will have a clear picture of the number of meals you can do with the contents of your freezer. The meat, in particular, takes a long time to defrost, so that the biggest jelly room, the more it will have to defrost and prepare. If you manage a big piece of meat, cut it into cubicating portions before freezing, and if you treat multiple pieces of meat like chicken breasts, wear them individually not to be envisaged.

You should always leave the food cooked at room temperature before freezing or even refrigerating it. This helps maintain the quality and texture of your ingredients. Another danger of placing hot foods directly in the freezer is that you could compromise and defrost your other frozen foods in contact with it.

Your food should be at its maximum freshness when you put it on the freezer. Whether it's the chicken that you had for dinner, or fresh produce you cultivate and gele the bat, do not let yourself sit on the counter for long periods before freezing. It will compromise its basic quality.

Label your frozen foods with names and dates when they were frozen and you will have a much easier trace to follow what's time to plan your meals. It's easy to lose track of everything we have accumulated in the freezer over a period of several months and that labels have a long way to inform food you should try to use earlier and what is That a new addition can remain frozen a longer moment.

You will get better results to freeze your food when you know exactly how to store every food item correctly. For example, fresh herbs are better frozen with water in an ice cube tray; You will have an easier time usingfrozen ginger if you scrape it first; And some vegetables, like green beans, must be bleached before being stored. The more you know.

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