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Freezing: A good way to make food more durable
There are many opinions and myths about freezing. The fact is that most foods have a longer shelf life in the freezer. Freezing food can also reduce waste by throwing away a lot of food that is too good for the garbage. Storage at -18 degrees Celsius freezes the proportion of water in the products. On the one hand, appearance, taste and nutrients are well preserved, and on the other hand, the activities of the microorganisms that normally rotten and spoil the food are reduced.
Which foods are easy to freeze?
Foods with a not too high water content are particularly easy to freeze. This includes vegetables such as beans, peas, herbs and carrots, as well as meat, poultry and fish. Bread, rolls, cakes and cooked dishes can also be safely frozen in the freezer. But not all foods are good for freezing. If the water content is too high, the food becomes mushy when thawed and loses its typical consistency. This includes, for example, vegetables such as cucumbers, raw tomatoes, leafy salads, raw potatoes and onions, and fruits such as watermelons, grapes, raw apples and pears. Dairy products are also unsuitable for freezing, as many of these products flocculate after thawing. (vb)
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