Many people do not consume frozen foods for fear that they are less nutritious than fresh foods, but what is true in all this? There is a belief that food is made worse by being frozen, losing some of its components such as vitamins and minerals and even that they are less healthy. This is not just a popular myth that has to be denied, but in several cases it happens just the opposite, retaining more nutrients and properties. Currently, this type of products are very important in society since the hectic pace of life and the time disorders lead to almost 7 out of 10 households using frozen products weekly
Frozen food can be equally nutritious and retain the same organoleptic characteristics as fresh food, provided it is properly treated, both during freezing and thawing. The main difference between a fresh and frozen food is that the frozen product has been subjected to very low temperatures producing the freezing of one of its components, water. This process increases the useful life of the product in addition to offering greater food safety without modifying its organoleptic characteristics or its nutritional composition in most cases.
We should all know how to make a good freezing and thawing of our home’s food, since they can help us to better organize the weekly menu and therefore save time, as well as save money, since sometimes we find a fresh product at a good price, which we can freeze and use at other times.
How should we freeze food?
It is important to use suitable containers for freezing because if it cannot lead to so-called freezer burns, which destroy and spoil the food, it is not a good idea to freeze the food without protecting it in any way. Although the food is frozen, it is convenient not to have it in the freezer for a long time, so it is a good practice to label it with the date in which we freeze it, to know how long they have been there and consumed it before others.
The cold chain should not be broken, that is, once the product has been frozen, it should not undergo large temperature variations, which is why it is very important that the freezer doors are well sealed so as not to lose temperature or leave them too long open. If we already buy the frozen product in the supermarket, it is good advice, leave the purchase of these products for the end, and then, do not delay too much the arrival home, to put them in the freezer as soon as, if they thaw or lose cold , increases the risk of food poisoning.
How to do a good thawing?
In this case, at the time of thawing, it is very important to plan of time what foods we are going to consume, and a correct thawing is to carry it out in the fridge so that it is carried out slowly. Another safe way to do it is to submerge the packaged product (the package must be well sealed) in cold water and change the water in periods of 30-45 min. This form is faster than the previous one, but it requires more work and more precautions. Thawing in the microwave is also safe, as long as we cook the food without letting much time pass.
Can you freeze food a second time?
It is preferable not, since once we have thawed the product, it has already been in contact with the air, and therefore, also with different microorganisms. It could only be done if we reheat these foods to a temperature greater than 70 degrees since we would ensure that they are free of microorganisms and therefore there is no risk of food poisoning.