8 Freezer Mistakes To Avoidby James Matara Director
Freezing food is an easy kitchen function – but it isn’t quite foolproof. Next time you think to just toss items in the freezer, keep in mind these missteps.
Setting the temperature too high:
Zero degrees is the best temperature for long-term frozen food storage, so set your freezer as low as it’ll go. Also, if you discover that your ice-cream gets too hard to scoop, store it on the door where the temperature will be the highest.
Keeping the freezer almost empty:
A packed freezer keeps item cold better in comparison to a vacant one. When you open the door, the mass of frozen foods will help sustain the cold, and the system won’t work as hard to cool vacant space. However, don’t fully pack your freezer either; you require air to flow.
Not covering food firmly:
Whether you use aluminum foil, zipper-top freezer, or heavy-duty plastic wrap, ensure to take off the air by softening the wrap around the foods. If you are freezing in storage containers, fill them nearly to the top to safeguard remains from freezer burn. And when you don’t cook all the stuff in the package, toss what is left into a firmly sealed container or bag.
Freezing foods for a long time:
Even foods that are frozen will ultimately deteriorate in taste & texture, so write dates on containers and bags. Consider rotating foods so the oldest ones are always in the front, and they will be the first that you grab.
Freezing foods in a big clump:
Put small items such as hamburgers, strawberries, and cookies on a baking sheet and let them harden before throwing them into a container or bag. Then, they will not freeze together, and it’ll be easier to grab just one at a time.
Waiting too long to freeze:
While freezing will preserve foods, it will not return its freshness, Chopped meat that was ground the day you froze it will taste fresher in comparison to meat that was frozen when it was many days old. Similarly, muffins that are frozen right after they are baked will taste better than older ones.
Defrosting at room temperature:
If you defrost poultry, seafood, and meat on the countertop, germ may nourish on their surfaces before they are defrosted. Defrost in the microwave or fridge instead.
Opening the freezer when the power is out:
When there’s a power cut, keep the freezer closed to keep food frozen as long as feasible. Anything that is still frozen when the power comes back on can stay in the freezer. Any foods that are defrosted must be prepared & eaten immediately.
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Created on Mar 18th 2019 03:04. Viewed 133 times.