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Weekly Quick & Easy Tips #3
How can I freeze food better?
Freezing can extend the life of food somewhat, but not forever and not under all conditions. It doesn’t kill bacteria; it just brings the process to a standstill. The bacteria rate will just go at a slower rate. When the formation of ice crystals occurs on meat, this is called freezer burn, which leaves meat dry and stringy. The fat in the meat will oxidize and become rancid. Under the perfect freezing conditions, the time limit for fish, poultry, and pork is two months, while for beef it is a year. Commercial food processors use blast freezers that reach temperatures of minus 30 degrees Celsius very rapidly. This, of course reduces the oxidation and the chance of freezer burn. Home freezers, when operating properly, are supposed to be set at 0 degrees. Raw meat will take hours to freeze at this temperature, and therefore increases the chance of freezer burn. In order to lessen the chance of this happening, you could wrap the food properly by using zip-lock plastic bags, designed for the freezer. Or you can tightly wrap the food twice in plastic, and then in aluminum. Always label the food with the date. And remember that if a food is about to spoil, you can’t save it by putting it in the freezer.
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