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Storing Food in Your Freezer
Meat, PouUtry and Game
Do not try to freeze more than 221b(I kg) meat per O,Pcu,fl (25 [) freezer
capacity. Meat must be frozen quickly in order to maintain its texture.
Do not stuff poultry before freezing.
Red meat can be cooked from frozen, or from the partly or comp]etdy
thawed states. Remember to aNow extra cooking time if cooking from frozen.
Always thaw poultry completely before cooking.
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 high quality.
(lean, scale and prefurably leave whole All fish should be wrapped in
two layers of pad<aging as depending on the type of fish, odors and
flavors can be readily transferred either to or from i_cSealwell.
For best results, cook from either the frozen or partly thawed state.
2O
Mostvegetablesfreezewell, although'sa]ad'vegetableslosetheir
crispness. ()tiler vegetables e.g. celery, onion and tomatoesshould
only be usedin cookeddishedastheysoften onfreezing.
Freezeonly high quality,mature,readyto eat vegetables.
Sortanddiscardany that aredamaged.
It is necessaryto blanch most raw vegetables prior to freezing.
Blanchinginvolvesa short cookingperiod during which vegetable
enzymesaredestroyed.If theseenzymesarenot destroyedthey cause
undesirablephysicaland chemicalchangesduring freezerstorage.
Vegetablescanbe blanchedin boiling water,steamor microwave
oven Ifusing boiling watel,boil vegetablesfor 2 4 minutes and cool quickly.
In generalfrozenvegetablesarebest cookedfrom their frozenstate,ke Do not thaw.
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Prepared and Cooked Foods
Most cooked foods can be frozen but it is not recommended to freeze
the foNowing:
Cooked egg white, custards, cream fillings and milk puddings, gelatine
or jelly-like dishes, mayonnaise and similar salad @essings, meringue
toppings. These tend to separate on thawing.
Fruit
(hoose high quality, mature, and ready to ea fruit. Preferably select
varieties recommended for freezing
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 deserts, whereas fruits packed without sugar are better
used for cooking. Most fruits can be stored for 8 12 months.
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