31 May, 2005

Tips for Freezing Food

Reduce the time spent in the kitchen by learning the basics of freezing food.

A popular method of preserving food, freezing is a part and parcel of a kitchen regimen when used wisely. Here are some pointers to make you more familiar with the dos and don’ts while stocking the freezer.

Some Dos & Don'ts

1. Freeze only fresh or freshly cooked food.

2. Allow the cooked food to cool off before freezing. Food that is hot, warm or even tepid is a no-no.

3. Fatty foods have a shorter storage life as compared to lean food.

4. Blanch vegetables, otherwise the protein in them will break down. To blanch, put the vegetables in a pan of boiling water for 2-4 minutes and drain. Plunge into cold water.

5. Containers with liquid should only be filled to within 2 cm of the rim since the liquid expands during freezing.

6. Food that has been placed to freeze should not touch other food. This permits the cold to penetrate the food better. You can stack it once it is frozen.

7. Examples of foodstuff unsuitable for freezing are salad, yoghurt, custards, thick sauces, cheese etc.

Keep in mind the following list for storage times (temperature from 18° to 20°). This is appropriate for the freezer as a single unit and not double door refrigerators.

Food	Number of Months
Vegetables	6-8
Fruit	8-10
Bread	4-6
Cakes, baked	4-6
Cooked Food	2-3
Fish	2-4
Sausage	2-4
Chicken	8-10
Duck	4-6
Wildfowl	8-10
Lamb	8-10
Pork	4-5
Beef, lean	2-9

Since thawing is a natural consequence of freezing, let's take a look at some pointers on it also. Tried and tested, this is definitely a time saving practice in the daily culinary routine.

Tips for Thawing

1. It is not necessary to thaw vegetables before using them.

2. Small portions of meat or fish can be used when slightly thawed. Meat that is only slightly thawed cuts easily.

3. To thaw poultry or meat, remove it from the container. Leave it to thaw in a perforated container or on an upturned dish. The idea is to let the liquid drain and not let the meat lie in the thawing liquid.

4. Thaw cooked dumplings in the top section of a steamer. Raw dumplings on the other hand should be removed from their packing and thawed and cooked in simmering water.