Freezing Cooked Foods at Home - Why and How - restaurant quality dishes at home

Many people freeze food at home now.
Without this technology, foods such as meat, fish and poultry purchased by consumers and other perishable foods can easily deteriorate.
Most cooked and uncooked foods can be frozen safely to extend the shelf life
If one knows only the right way of life.
Why freeze food at home?
What are the other reasons why people freeze their food at home, other than frozen preserved food? It saves money.
It's cheaper to buy some food in bulk, especially at a discount.
But if a person does not know how to deal with these products, especially perishable foods, he will end up wasting money instead of saving money when the food becomes qualitative.
Due to freezing, many people can take advantage of the market selling price, even the rich garden harvest, prepare and keep the food in the refrigerator and use it when needed. It saves time.
Of course, it's better to buy fresh ingredients, cook them right away and serve them.
But some people, like professional mothers, have no time at all.
So instead of buying ready-madeto-
Eat food at fast food restaurants, cook food in batches in advance, pack food into portions of the size of the meal, save money, freeze them, and heat them in time to serve a family meal.
A good example is to cook pasta and pasta sauce, divide them into small portions and freeze them.
Then, when you just want to eat spaghetti, take some frozen stuff and get it ready in a very short time.
You can also choose pre-
Cook some ingredients.
I remember my mom, her medical work required her to work on a day shift or night shift.
In order to simplify the cooking, she pre-
Boil the beef or pork and tender it in bulk.
Some, she cooks and serves immediately.
But the rest (which may be good for two meals), she packed them in the meal --
Put parts into the fridge.
She only ate some when she wanted to cook the beef from Port Sidney or Nella gang
Cooked beef or pork, then add the necessary vegetables and spices to make a fast food.
She's on pre-
Tender fried meat like chicken or beef, then frozen.
Then she takes out some when she needs to cook delicious Panke cookies or stir-fry vegetables.
How to freeze food at home?
How does a person freeze food at home?
Depending on the nature of the food, the method of frozen food may vary.
But let me share the general steps and rules to follow when freezing food at home. 1. Prepare.
Always start with fresh and quality ingredients.
Don't wait until the last minute the food starts to deteriorate to freeze.
Wash, trim and cut according to required size. 2. Cook | Blanch.
You can skip this step for some food.
For most vegetables, you need to drop them blan.
Hot ironing can destroy enzymes in food that can accelerate chemical changes.
This prevents the food from having a bad smell, taste or a different color.
The enzyme can continue to work in the refrigerator unless it is destroyed.
Hot ironing is usually done by steaming or cooking food in 1-13 minutes.
Depending on your intended use, the fruit may not be hot.
If you want to use them for cooking, you need to drop them blan, but you should not drop them if you are using uncooked ones.
While those things you don't have blan drop tend to lose quality faster.
Some of the things you need to cook include the main course, pasta and sauces, bread and pastries, sweets and desserts.
If these dishes are to be re-heated after freezing, you may need to cook a little less. 3. Pack.
Cooked food needs to be cooled quickly before freezing.
Remember not to let the food cool at room temperature or in the food --
Poisoned microorganisms may grow and survive during freezing.
To speed up the cooling process, place the pan with hot food in another pan or ice water sink.
After cooling, split and freeze immediately.
Pack the food properly in order to protect it when frozen.
Use clean, airtight containers and moisture
Moisture-proof packaging (such as coated or laminated frozen paper, plastic packaging or bags, heavy-
Aluminum foil, plastic container or glass tank for canning and freezing) to prevent evaporation and thus dry food.
It would be better if you could vacuum the package.
The air space inside the parcel allows the formation of snow, which can lead to dull
Dry appearance known as frozen burn.
Mark the packaged items with the name of itema and the date of purchase or preparation. 4. Freeze.
Do not overload the freezer.
Don't fill the refrigerator completely with unfrozen food at a time.
The temperature is too low and the food will freeze too slowly.
So also plan the food you need to freeze.
Place the package around the refrigerator and rearrange it after freezing. F.
Unfreezing food in a refrigerator or microwave oven is the safest to avoid food growth
Poisoned microorganisms
In order to avoid further loss of food quality, unfrozen food should be cooked immediately.
Be sure to cook or re-heat the food to the right cooking temperature. . . 2008, pp. 338-339.