The freezer can be of great help if we know how to take advantage of its benefits and take certain precautions
Sometimes, we have the feeling of knowing our kitchen and the appliances that we have in it and use every day perfectly. But reality often shows us that we do not use some devices as well as we should and that we could get more out of it.
One of those appliances with which we usually make mistakes is the freezer, a device that due to the current pace of society has become indispensable in our homes. Not many citizens have enough time to buy fresh produce every morning and prepare food every day. Therefore, the freezer becomes our great ally when it comes to prolonging the life of food or already cooked dishes.
However, the fact that today it is a widely used tool does not mean that we use it properly. In fact, several errors that prevent us from enjoying food in the best conditions. Next, we point out some of them and offer some alternatives or corrections:
1. The frozen ones are not eternal
One of the mistakes that many people make is thinking that the products we freeze last forever. Nothing is further from reality, food they do not last in good condition for years and, although it lasts, they also have an expiration date. Over time, its texture and flavor are affected, so it is better to calculate the amount that we freeze well so that they do not remain too long in the freezer.
2. Freeze too late
Another of the most common errors is do not freeze products as fresh as possible. As many times we buy a large quantity of them thinking of freezing them, we do not always feel like getting down to work when we get home to separate portions and package them. The more time they spend outside, even in the fridge, the more properties they can lose. In the case of food deep-frozen it is even advisable to use insulated bags on the way home from the store.
3. Freezer temperature
It is important to maintain the proper temperature at which the freezer has to be, which according to the Organization of Consumers and Users (OCU) should not be higher than -18 ºC and that of the refrigerator is recommended to be between 5 and 8 ºC for most foods. Although meat and fish should be kept between 1 and 4 ºC.
4. Thaw at room temperature
One of the most common erroneous actions is to remove food from the freezer so that it thaws at room temperature. This entails that the microorganisms wake up and an enormous amount of water and nutrients are found, the perfect breeding ground for them to develop. Any food that we defrost is more vulnerable than fresh food to the action of these microorganisms.
Therefore, it is important to follow the manufacturer’s instructions and if it is a fresh product for which we do not have these recommendations, it is preferable that the food thaws little by little in the refrigerator.
5. Freeze hot food
The fast pace of life that we lead today can lead us to put freshly cooked dishes in the freezer, without allowing enough time for them to cool down. If we acquire that bad habit, we will be forcing the apparatus to make a greater effort to maintain the temperature, which will increase your electricity consumption, making our electricity bill even more painful. In addition, that heat source could cause partial thawing of products that were already frozen.
6. Refreeze food
The Spanish Agency for Consumer Affairs, Food Safety and Nutrition recommends do not refreeze a product that has been thawed. If it has spent very little time outside the freezer and the defrosting process has not progressed, we can put it back in. The other option to avoid waste is to cook that product and freeze it later.
7. The freezer does not kill all bacteria
Although it is true that the freezer manages to stop the proliferation of bacteria, it is not capable of killing them. Except for bacteria such as anisakis, that they do die if they are there long enough and with the right cold. What is most effective at killing bacteria is generally heat. Therefore, it is always advisable heat food well.
8. Freeze it all
The freezer gives us comfort with meats or cooked dishes, among other foods, but it is more debatable to use it for fruits and some vegetables. Containing a large amount of water, during the freezing process of these foods, ice crystals are generated that break their cells and change their appearance. Equally, we must not introduce drinks, since when they become ice they can make the container explode.
9. Any container is not suitable
We must bear in mind that not all containers are recommended for the freezer. The most recommended are glass, approved bags or transparent film. The use of aluminum foil is not recommended.
Another thing to consider is the size of these containers, as they must be adjusted to the size of the food and it is preferable that they be airtight and not overload them or leave them half empty.
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10. Not all products are the same
Finally, it should be noted that not all the foods that we put in the freezer have the same needs. Some need more cold and they are less resistant, for example, fish, which is very sensitive and must be consumed as soon as possible.