Learn how to freeze and defrost foods properly and

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Eating correctly in the rush of everyday life is no easy task, but with a little organization and dedication, you can perform this feat. We can not always enjoy a freshly prepared meal, so the option to freeze food is a good thing.

In addition, the waste is present as a negative effect of this lack of time, where often the food reaches the spoil in the refrigerator for no time for its preparation.

According to nutritionist Michele Silva, responsible technical in the St. Camillus promotes food service, frozen food is the ideal place to make life easier for those who are always on the run. "By carrying out this process, it is possible to facilitate the fundamental activities for the welfare and health, while reducing the waste that is not consumed by lack of time to prepare," he explains.

Regarding the process of freezing and thawing food, professional also reveals that, depending on how we use the food before cooking or preparation of vegetables, there may be a significant loss of nutrients.

To prevent this, it is necessary to follow some techniques to preserve the nutrients at the time of preparation and time for consumption, how to prepare grilled foods, baked, steamed by dipping the cut and shape freezing and thawing . "They care to ensure good utilization of food," he adds.

Also read: 10 foods that look healthy but are not

Freezing food properly

Check out some professional tips to freeze food without losing its nutrients:

1. Prime the quality and cleanliness of their food

Learn how to freeze and defrost foods properly and

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Whenever possible, choose good quality food, preferably organic and perform a thorough cleaning of them before taking them to the freezer.

2. Try porcionar food

Learn how to freeze and defrost foods properly and

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"Look separate the food into smaller portions," teaches Michele. Ideally, after being thawed, it does not return to the freezer. Therefore, the portions must match the exact need that meal.

3. Use appropriate packaging

Learn how to freeze and defrost foods properly and

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The professional shows put the food in suitable containers such as plastic pots, glass or own plastic bags for frozen foods. The best options would be jars with airtight lid and bags with closure vacuum.

4. Identify them with a label

Learn how to freeze and defrost foods properly and

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Even in the freezer, the food still has an expiration date and can be stored in this location for up to three months. Therefore, it is recommended to identify each package with a label containing both the manufacturing date as the expiration date.

Read also: 18 mistakes you may be making to prepare their food

5. Keep food cold

Learn how to freeze and defrost foods properly and

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Have a well-regulated freezer with constant temperature is essential so that food can be kept unchanged at its taste. According to the professional, the ideal temperature should be below 18 ° C.

6. whitening vegetables before freezing them

Learn how to freeze and defrost foods properly and

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In the case of vegetables, trying not to lose its nutritional properties, Michele recommends blanching them, before being taken to the freezer. For this, just dipping vegetable about 300gr in 2.5 liters of boiling water. Let them immersed for 1 to 10 minutes, according to the degree of hardness of the food. Then, it is necessary to cool them in a container with ice, and only then to dry them and pack them.

After its preparation, or even cleaning, porcionar food as soon as possible and get them to the freezer. The longer exposed to air the food remains, the greater the chances of contamination by microorganisms can spoil faster.

And to thaw?

Know how to properly perform the thawing of food is as important as the freezing process, thus avoiding waste, contamination or loss of food. Check out the following guidelines for professional:

1. Thaw in the refrigerator

Learn how to freeze and defrost foods properly and

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Ideally remove the freezer food, put it in a container and take it to the refrigerator for about 12-24 hours. "In this way, the thawing is done safely, without major risks of contamination," teaches professional.

Also read: 10 clever ways of recycling food scraps

2. Use the microwave to speed up the process

Learn how to freeze and defrost foods properly and

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If you want to speed up the process of freezing, Michele guides put the food in a sealed plastic bag and immerse it in hot water. Another possibility would be to use the microwave oven.

3. Avoid using running water to thaw them

Learn how to freeze and defrost foods properly and

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To accomplish this feat, along with ice, frozen foods will also lose its nutrients and even its flavor.

4. Skip the thawing process

Learn how to freeze and defrost foods properly and

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According to professional, there are some foods such as meat, sausage, burgers, soups and broths, which can skip the process of thawing and go directly from the freezer to the pan without changes in its nutrients.

5. Do not freeze a food has thawed

Learn how to freeze and defrost foods properly and

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"Once thawed, the food can not return to the freezer, except in the case of a raw product that will be transformed into revenue," says the professional. Hence the importance in porcionar food according to what will be consumed.

Foods that should not be frozen

Learn how to freeze and defrost foods properly and

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Although much of the food can be frozen, there are some foods that have their not recommended freezing, either by loss of its original properties or nutrients. Check out some of them cited by the professional:

Read also: 14 tips to change your eating habits and prepare healthier meals

  • Potatoes: the potatoes are cooked, they absorb a lot of water, in addition to darken and soften.
  • Creams and Puddings: If the light cornstarch revenue in its preparation, this ingredient will release the plate after the water frozen.
  • Green leaves: when they are raw, they lose water and freezing may result in the burning of its leaves.
  • fruits: pear, mango and banana fruits are changed to have its color at low temperatures.
  • Yogurt: yogurt should not be frozen, since its ingredients tend to separate and the product ends up presenting a tailored appearance.
  • Mayonnaise: the fat separates from the other ingredients and food carving when thawed.
  • whole raw egg: It can not be frozen because its shell may burst.
  • Vegetables: raw tomatoes, cucumber and radish are changed with the color and flavor, and the texture become softened.

For food to be frozen ready, Michele indicates that they should be lightly seasoned and cooked for a minimum time necessary because the freezing tends to accentuate the spices and soften food.

Ideal for those who do not give up a good meal, but do not have enough time to prepare them moments before the meal, freeze and defrost food is an easy and safe practice, provided it is done carefully. Avoid waste and already get this habit!