Good Lifestyle

Have you ever arrived before: your freezer is so packed withfrozen food, that a game of Jenga is practically necessary to adapt to this finalpint of ice cream? Hey, no shame if she has it. High-five to use your freezer at full capacity, such as your freezeris Amazing enough.

"It's an important cooking tool that can not only make food last longer, but make your life easier," says Jamie Palafox, senior chef evaluatorAuguste Escoffier School of Culinary Arts In Los Angeles, California. "Understanding your freezer can help you save time for meals, reduce food waste and give you better food if you use it judiciously!"

So, it brings us to the big question: are you sure all the food you preserving in the freezer is always good?

We asked Palafox and Lan Lam, Senior Editor atCook illustrated In Boston, Massachusetts, for the cold and difficult truth.

Below you will find the 10 signs you need to search when you decide if it is time to launch frozen foods that cool down to the freezer.

Sometimes a small breathing room is a bad thing. Other times, it's mandatory.

"Freezers do a great job of preserving food, and it's tempting to put food out there when you do not want to use it immediately, but it's worth taking a moment to check how it is Packaged before freezing "Lam says.

Here is his way of doing things.

• Solid: Wrap well and press as much air as possible to avoid burns in the freezer.
• The wrapped foods (such as bread or cheese): beyond the packaging, keep it in a zip-roof bag or a hermetic plastic container to prevent odor transfer.
• Liquids: Allow space so that the liquid can grow.

In other words, no label? No lunch - at least does not use this product.

"Label and date of everything you froze, so you are sure what it is and how old is it," says Lam.

A permanent marker on a piece of band will make the tour wonderfully. In this way, you can peel it and reuse the container after washing.

If your skin looks pale or red, it's a sign that something could be off. Same for if your food changes shades.

"The changing colors of the protein [say, the rotating gray-ish salmon], vegetables losing their dynamism or become dull or faded, or unpleasant odors are all good signs that something is absent," says Palafox.

Proper frozen foods are safe to eat for several months, but that does not necessarily mean it will be delicious for that.

"Since how long you can store food depends on: what is the speed with which it was frozen? Faster, it's better. How fresh it was at the time of freezing? Freshness is better. How much Temperature has fluctuated while it was frozen? Less change is better, "Lam says.

Foods that have a freezer burning case are covered with ice crystals and because the freezer environment is dry, it can also dry the food.

"This layer of ice crystals is made of water previously [used] to be in food," says Lam. "These ice crystals can seriously damage the cell walls of your frozen object. To minimize damage, keep these ice crystals small by gearing your food as quickly as possible."

To encourage fast freezing, start with cold foods and expand thin layers.

"Once an item is frozen, it should remain frozen until it is ready to thaw and cook," says Palafox.

For the safest and most succulent results, make sure your food remains at 0 degrees Fahrenheit. This means that no moving objects between the freezer and the refrigerator - once it is frozen, keep it where it will remain frozen.

"The foods that partially thaw, then gezect, then thawed, then the gel is particularly subject to the burn of the freezer," says Lam.

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Back to this strategy packaged at the final-pint: it is probably time to take stocks. Having a too packed freezer is not ideal because this weakens the capacity of the appliance to do what it does best: frost your food properly.

"Some home cooks tend to overload their freezer, which does not allow the proper air circulation. No air circulation means minimizing the cooling and freezer power of your freezer," says Palafox.

Think about this as Goldilocks, your freezer should be "just just" full. Too empty and the cooling mechanism is not as effective. Too full and the vents can be blocked or the condenser could be overloaded with overload - and go on strike.

Follow your nose; Your senses never let you down for a reason. They are usually just!

"This is a case where you have to use your senses. If the article feels the trouble to thaw, then throw it. It may not be harmful, but it will certainly not tasty," says Lam.

Maybe a lid has dislodged with another container, or a bag won has been perforated by an acute corner. Whatever the cause, the solution is to destroy (or, ideally,compost) this.

"Hermetic storage is your best friend for freezing. This will guarantee a longer shelf life and a higher quality of a product," says Palafox.

It's as big as a problem if something nearby has fled something else. This cross-contamination can affect both the quality and safety of your food. Follow the advice of Sage de Grandma: If in doubt, throw it away.

Even in perfect storage conditions, all frozen articles have "better by" dates, explains Palafox.

"The ideal frozen food will always be sure to consume, but its quality, nutritional value and flavor will decrease over time. Over time, the dry climate will make fun of its moisture," she says.

Follow these government recommendations on food safety for "expirations".

• 1-2 months: pizza, raw sausage and bacon
• 2-4 months: prepared meat, pasta, vegetables, fruits, soups and stews
• 6-12 months: Gross red meat and poultry

"Otherwise, keep an eye on the color, texture and overall physical appearance, as mentioned above - to see if they are still primordial to eat," she says.