You only use the freezer to freeze bread? You forget the salmon packet for months in the back corner of your freezer? Empty margarine mugs or sandwich paper are your standard packaging when freezing? And, does something speak against it? Read our nine facts about freezing food and then give frozen beginners the cold shoulder.

Freeze food

Freeze asparagus? in three steps Frozen gooseberries: That's easy Freeze Pumpkin: These 3 variants are available Freezing kale? That's right Freeze rhubarb? that's how you do it right Freeze cauliflower? that's how it's done! Freezing cherries: That's how they stay crisp Freeze beans? that's how it's done! Freezing redcurrants: That's how it works Freezing bananas: That's how it works! Freezing Strawberries: You should pay attention to that Freezing zucchini: That's how they stay crisp Freezing brussels sprouts: This is how it works Freezing mushrooms: this is important to note Free Kohlrabi? This tip is easy Freezing bread and rolls: That's right Freezing Parmesan: It's that easy Freezing minced meat: You should pay attention Freeze herbs? It's that easy Freeze cream: what you should keep in mind

1. Why Frozen Food at All?

If you have little time and still want to eat well and stay slim, with frozen food is right. Cleaned and ready-to-eat frozen vegetables or fruit are convenient and contain more vitamins than commodities that have been in the supermarket for days. But also whole ready meals are now in good quality and with low calories. You like to cook yourself? Cooking and freezing several servings saves not only energy but also time.

2. Which foods are better not frozen?

In fact, you can freeze almost all foods - although there are few. Tip: Blanch the vegetables first (add two to four minutes in boiling water and then quench with ice-cold water) to destroy the enzymes. This makes the vegetables last longer.

Among the few foods that are better not to freeze include:

Dairy products: Yoghurt, sour cream and crème fraîche can not be frozen, they become flaky after thawing, with mayonnaise the ingredients separate. Cream is okay, you should give it after thawing but not in hot tea or coffee, because it flocculates there. And milk can only be frozen if it has been homogenized.

Fruit Vegetable: It's better not to freeze whole apples and pears and grapes, the same goes for green leafy lettuce that collapses when frozen. Even radish and radish are no longer crisp after thawing.

Bakery products: Meringue and macaroon become sticky and chewy from freezing, even butter cream with pudding, icing, cake sprinkling and brittle can not be frozen.

Finished dishes: Liver, boiled potatoes and boiled potatoes do not feel as good in the freezer as hard-boiled eggs.

3. Why do you have to be extra careful with fatty fish and meat?

The pack of frozen salmon should not stay too long in the freezer, it is best to use it within three to six months. The reason: Salmon is a very fatty fish. Enzymes destroy fat over time and make the fish rancid and musty - even when frozen. After a good three months you should therefore have used up all the very fatty meat and fish species that you have already bought frozen. This applies to salmon and mackerel, tuna and herring.

You have to pay even more attention to fresh goods, which you cool yourself down. You should consume fresh eel after one to two months, the same applies to fatty meats such as bacon and chop. On the other hand, lean meat and fish products such as chicken breast or coalfish can be deep-frozen for longer.

4. How long is it possible to freeze food in general?

For more than a year, food should not be refrigerated. Finished food should be used after three months at the latest. In general, raw foods can stay frozen for longer than cooked ones. For purchased frozen products, please note the best-before date. In general, industrially produced foods are more durable because they are flash-frozen (cooled down extremely quickly). The advantage of quick freezing: Less ice crystals are formed, so that vitamins, minerals and taste are retained longer.

5. Which packaging is used for freezing?

The best are freezer bags and stackable plastic boxes with fixed lid. D rather not: Parchment paper, plastic bags, breakfast and trash bags.Empty yoghurt or margarine cups can break, glass can splinter.

6. How do you properly thaw?

Meat and fish are best thawed in the refrigerator without packaging, Bacteria can not multiply there. Fruit and baked goods can be thawed at room temperature. Ready meals such as pizzas and vegetables are usually prepared without being thawed.

You think about breakfast, that you want to invite your girlfriend for coffee in the afternoon? No problem, the cake thawed after three to six hours at room temperature. Even fruit salad you can still serve, berries are also thawed after a maximum of six hours. With the chicken for dinner it could be tight. It takes twelve to sixteen hours in the refrigerator to thaw. And you should bring the Sunday roast out of the freezer on Saturday mornings or even better on Friday evenings. A roast takes three hours to defrost every centimeter of altitude, so 20 to 30 hours quickly come together. Tip: If you want to go fast, the microwave is a good alternative.

7. Can you freeze already thawed foods?

Actually re-freezing is considered taboo. If you do it right, but nothing speaks against it. Correctly means: Do not let the food stand around for two days, but freeze it again at the lowest possible temperature. Then bacteria can not multiply. Especially meat, dairy products and mushrooms should be heated properly before refreezing.

8. My fridge has a three star freezer. Is that as good as a freezer?

Yes and no. You can store the food in the three-star freezer as long as in a freezer or a freezer and it also cools down to at least -18 degrees Celsius. What is not possible is the freezing of fresh food. For this, the tray must at least be marked with four stars.

9. Defrost the fridge - how are you?

It does not help: once or twice a year you should defrost the fridge, even if it is not fun. This is important to keep the temperature constant. At the latest, if the ice layer is thicker than three millimeters, must be defrosted, so that the device can work effectively and energy efficient. For speeding up the process: Put bowls of hot water in the cupboard or chest. Then clean the device with detergent solution, rinse with vinegar water and rub dry.

Hidden Details in Thuppakki | Freeze Frame | Avant Grande (April 2024).