Foods that can be frozen

In theory, and according to the campaign Love Food Hate Waste, All foods can be frozen. Except cheese soft-textured. In practice, things are more complex, and not all foods can end up in the freezer, which, by the way, let's not forget, is an energy-hungry household appliance, like the refrigerator.

Putting a food in the freezer does not only mean preserving it for a long time, but also avoiding possible food waste when we know we won't eat it. Given that all frozen foods must be placed in a protective container, freezing times vary. Meat can be kept in the freezer for up to ten months., fish No more than six months; blanched and diced vegetables won't go bad after a year; fruit, which is always best eaten fresh rather than frozen, can be frozen in small pieces (or segments) for up to eight months, as can citrus fruits. Bread, pasta, and leavened products can be frozen for three months, after wrapping them in cling film and aluminum foil (bread and leavened products), or in freezer bags (pasta).

Food is also frozen to prevent parasites from developing in the heat: it's important to always keep a few things in mind before putting food in the freezer . For example, prepare the ingredients and then place them in the freezer, and wash your hands before any operation. Furthermore, foods to be frozen must be perfectly intact, of good quality, and fresh: cold temperatures certainly can't improve the overall condition of a food.

• The fruit. We are supporters of eating fruit according to the seasons. But if you want to enjoy peaches, apricots, pears and prunes Even in winter, you can follow a very simple procedure, focusing on the freezer. Wash the fruit thoroughly, peel it, and slice it, then place it in freezer bags. Divide it into small portions. In general, it's best to avoid freezing fruit with a high water content and green leafy vegetables (such as spinach and greens), which can lose their flavor in the freezer. It's best not to waste them and use them for preserves, purees, and broths, and once these products are ready, you can also freeze them.
• Meat and fishThey can be frozen, but raw is definitely better. Just keep in mind that fatty fish, like sardines and mackerel, have a very short shelf life.
• Bread. Freezing it is a great way to avoid wasting it: it is best if sliced ​​and packaged in bags.
• Cooked foods, in general they can be kept for up to three months, while raw ones last from a minimum of three to four months (as in the case of minced meat and fatty fish) to a maximum of ten to twelve months (when freezing the whole chicken).
• Chocolate. Are you addicted to chocolate? Don't have a supply at home. And in the summer, there's a risk that if you leave it on a table, in the living room or kitchen, it will... chocolate It melts or spoils. What to do? Simple: put it in the freezer. At that point, the sugar doesn't rise to the surface or form white spots, while the chocolate's flavor remains fresh and untarnished.
• Jams. Even fresh jams can go in the freezer, if for example you don't feel like sterilising them. jars that contain them. Simply pour them into the right containers before placing them in the freezer, where they can keep for up to several months.
• Garlic. A valuable ingredient for cooking and health, it presents a problem: the smell it releases when stored in the pantry. The alternative is to peel the cloves, divide them into small portions, and then place them in small freezer bags. At that point, in the freezer, the garlic will not sprout and will last several months.
• Walnuts, almonds and pistachios. The important thing to know is this: dry or dehydrated ingredients keep perfectly in the freezer. And in the summer, this way you can avoid butterflies.
• Sliced ​​mushrooms: they should be spread out on a rack inside the freezer and then transferred into bags.

The freezing process is quite rapidWithin 24 hours, foods reach a temperature of -15 degrees Celsius, and from that point on, all items can be considered frozen. During this phase, be careful not to completely fill the freezer, and always leave space between items to allow air circulation.

Food should be defrosted gradually. Therefore, it should not be brought immediately to room temperature, nor should it be placed in the freezer. fornoAn intermediate step is needed, and that's the refrigerator: once thawed, the food must be placed in the refrigerator and then used in cooking. Once thawed, food must be eaten quickly, and any leftovers must not be returned to the freezer. Generally, cooking occurs between 150 and 250 degrees.

Potatoes, neither raw nor cooked, green salad, red tomatoes. Sauces and fried foods. There are many foods that can't be frozen: here find their complete list.