Freezing Tips and Techniques

There is no doubt that taste and nutritious are at their best when food is fresh. This is not true just for cooked food but also for the raw food. Quality of food deteriorates with the passage of time due to several factors such as chemical changes, enzymes and microorganisms.

Despite of the said fact, there are numerous occasions which require food to be preserved for extended period of time. Thanks to modern technology and enhanced understanding of food we can easily preserve food for longer period of times without losing the taste or nutritious. It’s really important to note that one technique cannot be used to preserve all types of food because of their different composition and contents.

Following are the instructions to cover most of the raw food.

Raw meat and fish

  1. Remove as much fat as possible from meat. Fat do not preserve very well so presence of fat would affect the taste of meat.
  2. Think about your meal size and divide meat according to what is required for a meal.
  3. Use the air tight containers or plastic bags to freeze the meat. It’s best to use special freezer bags and make sure that they are moisture proof. This will also avoid unpleasant smell of other things in your freezer.
  4. Remove all excessive air from the bag.
  5. Label each bag and write down the date and content of the bag, this will help when you might not remember the date of freezing.
  6. Place each bag such that circulation of air maintains to ensure quick and complete freezing of the meat bag.
  7. Do not overload the freezer, overloading the freezer would make the freezing process slow. Meat should become rock solid within 12 hours.
  8. Do not freeze the food once defrosted.

Fruits and Vegetables

  1. Wash fruits and vegetables and remove pieces that look already damaged.
  2. Blanch vegetables first and then quickly put them in icy water to cool down. Make sure that vegetables are dried thoroughly.
  3. Peel off the fruits and cut them in pieces. Cutting allows quick freezing which keep them from losing their texture when thawed.
  4. Now put vegetables or fruits in an air tight container, or freezer bag. Fill the bag or container as much as possible to reduce the air inside.
  5. Put the container in the freezer, a quick freezing of vegetables and fruits reduces the texture damage because quick Colling results in smaller crystals which inflict less damage to cell structure.



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