Can I freeze boiled fish
It would seem that it may be easier to freezefood products? But here, too, there are myths and misconceptions, as well as nuances and tricks, which we talk about in detail in the training "Frozen: we prepare for future use." In this article I will answer the most common questions about freezing.
Freezing is the best way of saving life, invented by nature itself. After all, everything freezes in winter: plants, tubers, seeds, roots, etc. - During the cold season, they freeze and unfreeze several times. And thus not only "do not die", but in the spring they begin to grow, bloom and bear fruit!
To save living plants, their nature, inthe difference from a person, does not cook, does not marinate, does not salt, does not smoke, etc. Nature - freezes! All mineral substances are preserved after freezing. And most vitamins too. It is better to freeze strawberries, raspberries or cherries than to cook jam from them. So they will save more vitamins and will be more useful.
With the right choice of products, respect for allprinciples of freezing, packaging and storage, the taste of your food will never fade and not deteriorate. And in some cases it will become even better (for example, when freezing semi-finished stuffed cabbage rolls).
To extend the shelf life of products to 10-12months, you just need to properly prepare them for storage in the freezer. It is very important not to miss such stages as washing, blanching, drying, cooling and freezing in the freezer. Packaging of products also plays an important role in preserving the entire palette of the taste of your products and ready meals. It is necessary to carefully and hermetically pack them using special containers for freezing, food film, strong plastic bags, foil or parchment paper.
And that frozen foods do not turn intoa solid piece of ice - it is very important to completely dry them from moisture, cool in the refrigerator, if you need to freeze it and then completely freeze it. If whole berries are frozen, such as strawberries, raspberries, blackberries, then they need to be frozen on a board or other flat pallet so that they do not touch each other and only then pour into a bag or tray.
Also it concerns vareniki, pelmeni, meatballs and other similar products.
3. You can freeze completely cooked food - the truth
Fully cooked food perfectly lends itself to freezing and, if you adhere to all the rules of freezing / defrosting, its taste after the freezer will not only disappoint you, but it will pleasantly surprise you.
Have frozen home-cooked meals very muchconveniently. For example, if there is a shortage of cooking time, unexpectedly unexpected guests or another force-majeure situation at home, there will always be home-made delicious dishes that will certainly save the situation.
And if you cook more food than you caneat your family, then do not wait until the cutlets or soup stand in the fridge for a week and will be fed to a domestic cat or even worse - go to the trash. Freeze a portion of the ready-made food, and in the future, when there is no energy, time, or desire to cook dinner or dinner, frozen foods will save the hungry family, and the family budget will not suffer from the purchase of shop sausages, dumplings and other unhealthy foods.
Vitamins are destroyed in any storage and any processing of products, and most - not with freezing, but with heat treatment.
If you compare frozen vegetables and fruits with fresh, collected in a season, then naturally, in fresh products of vitamins will be more.
But if in winter you want to feaststrawberries or cherries, zucchini or bell peppers, it is better to give preference to frozen vegetables than bought just in the store. As a rule, fresh vegetables and fruits are frozen in the season, that is, collected at the peak of their maturity, when the amount of vitamins and other useful substances is high.
5. You can freeze any food and ready-made meals - the myth
Yes, almost everything lends itself to freezing. However, there are a number of products that are not desirable to be frozen. This concerns such watery vegetables as cucumber and radish (after defrosting they lose their characteristic crunch and elasticity). Also, such delicate greens as salad leaves are not frozen.
As for ready meals, there are alsotheir nuances. Creamy sauces, dairy dishes (creams, desserts), cream, sour cream and yogurt do not tolerate freezing and after defrosting are stratified. This also applies to cold soups (okroshka, gazpacho) - such soups will be tasteless: the liquid part will become non-uniform, and their ingredients will cease to crunch.
6. Frozen foods with long-term storage deteriorate - though
In fact, nothing can save and save products forever, even frost.
Freezing allows you to maintain high quality products for a very long time (for example, up to 12 months). Therefore, it is very important to adhere to a certain temperature regime in the freezer, namely minus 18 degrees and below. If the temperature is higher, the shelf life of the product will be greatly reduced, since the frost does not stop, but only slows down the processes, due to which the products spoil under normal conditions, and temperatures above minus 18 degrees are not enough for long-term food storage - Because of the active multiplication of microorganisms that are present on the products.
7. Products absorb odors in the freezer - the truth and the myth
Yes, it does happen. If you store fish, milk, strawberries and mushrooms in one box of the freezer, then after some time of joint storage you will have a strawberry with the aroma of mushrooms and milk with a fishy smell :)
But in fact, this is very easy to avoid. It is enough to pack the products well, sort them into groups and allocate them a separate place.
In a refrigerator with a standard freezer compartment of 3 compartments, it is desirable for each group of products to separate a box. For example, in the first compartment (1) store meat products and their semi-finished products (dumplings, vareniki, cutlets, meatballs, cabbage rolls, etc.), broth, soup, sauces, etc.
In the second (2) compartment store vegetables, fruits, dairy products (milk, butter), baking, etc.
The third (3) The compartment is taken away for frozen mushrooms, fish, seafood and other.
8. Defrost products can be any way - the myth
The most correct way to defrost food is to defrost it slowly! That is, shift to the shelf of the refrigerator and give it completely or partially thaw.
Defrost foods under hot or warm water - not true!
Warm water will quickly thaw the top layersproduct, while the interior is still frozen. Such uneven defrosting has a very bad effect on the final quality and taste of the product. It will be heterogeneous and may even partially collapse.
Do not leave frozen food on the table, either, at room temperature.
Defrosting anything (meat, fish, semi-finished products, etc.) in the air is likely to get a spoiled top layer of the product, as it will begin the process of reproduction of bacteria and microbes.
Cooking broth from frozen meat or stew frozen meat / fish is also wrong.
Frozen meat is highly undesirable to exposeheat treatment, including cooking. This is due to the fact that in the meat after such a cooking process there are very few useful substances, it significantly decreases in size, becomes dryish, and the broth at the same time - cloudy.
Defrosting certain foods in the microwave is also undesirable.
This applies to fish and seafood. Such products are prepared quite quickly and the process of cooking can begin. The proteins of the outer layer of the product coagulate, and with further heat treatment, the taste, color, density and even the composition of the nutrients in the dish can vary greatly.
Eat or not eat frozen foods - everyone's choice
Freeze or not freeze food, eatthem or refrain - the choice of everyone. But where is the certainty that the dishes bought or ordered in shops, cafes and restaurants were not cooked from frozen foods? After all, you can freeze almost everything. This is the most common way to deliver products to the consumer without losing flavor characteristics and save them for a longer period.
Therefore, in shops or restaurants buying / ordering confectionery it is possible to assume that cakes and berry layers in cakes and pies, cakes and biscuits - were frozen.
The same applies to ready meals. Dough (short or puff pastry), pasta, mushroom and other pates, milk and butter, chops or steaks, pancakes with stuffing and cheese cakes - all this also perfectly tolerates freezing without loss of taste. And this is besides vegetables, fruits, meat and fish.
Do not be afraid to freeze food and ready-made meals! Freezing is the best way to store food.
If you have ALWAYS ready home food in the freezer, then you will not need to cook so often. More I will say, you can not approach the stove for days or even weeks!
If now, in a season of inexpensive vegetables, fruits, and berries you freeze them, you can significantly save, because in winter, fresh fruit vegetables will cost as a wing from Boeing.
Interesting? Register for the training "Frozen: prepare for future use". At the training you will learn not just to properly freeze food and ready meals. You can improve the quality of your life by freeing up time for things that you really like.
And save money on buying products - as a pleasant bonus!