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Idiomas disponibles
Idiomas disponibles
Food storage tips - f eeze
Meat, pouJtry and game
Do not try to freeze more than 2.2 [b (1 kg) meat per 0.!) cu.fl (25 L) of
freezer storage volume
at any one time. Meat must be frozen quickly in
order to maintain
its texture.
Do not stuff poultry before freezing.
Always thaw poultry completely
before cooking.
Red meat can be cooked from frozen, or from the partly or completely
thawed
states. Remember to allow extra cooking time if cooking from frozen.
Fish
Fish is best frozen commercially.
If however you do want to freeze fish
at home, make sure the fish is very fresh and of good quality,
Clean, scale and preferably
leave whole, All fish should be wrapped
in
two layers of packaging as depending
on the type offish, odors and
flavors can be readily transferred
either to or from it, Seal well.
For best results, cook from either the frozen or partly thawed
state.
Most vegetables freeze we[[, although
'salad' vegetables
lose their
crispness. Other vegetables,
eg celery, onion and tomatoes, should only
be used in cooked dishes as they soften on freezing.
Freeze only good quality,
mature, ready-to-oeat vegetables.
Sort and discard any that are damaged.
It is necessary to blanch most raw vegetables
prior to freezing.
Blanching is a short cooking
period during which vegetable
enzymes are
destroyed.
If these enzymes are not destroyed
they cause undesirable
physical and chemical
changes during freezer storage.
Vegetables
can be blanched
in boiling water, steam or microwave
oven.
If using boiling water, boil vegetables
for two to four minutes and cool quickly.
In general frozen vegetables
are best cooked from their frozen state.
Prepared and cooked foods
Most cooked foods can be frozen but it is not recommended
to freeze
the following
(as they tend to separate on thawing):
Cooked egg white, custards, cream fillings
and milk puddings,
gelatin
or
jelly--like dishes, mayonnaise
and similar salad dressings and meringue
toppings.
Fruit
Choose good quality,
mature, and ready to eat fruit. Preferably select
varieties recommended
for freezing.
o
Avoid unripe and over-ripe fruit.
The way fruit is packed depends on how it is to be used. Fruits packed
in syrup are ideal for desserts, whereas fruits packed without
sugar are
better used for cooking.
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