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Can you freeze vegetables and other produce and still savor the same rich taste later?
Freezing is a great way to extend the life of your food, especially perishable items so that you can reduce food wastages and still enjoy them at a later date.
This helpful guide shows you how you can still land a nutritious meal on the dinner table every night.
Freshness and quality of the food at the time of freezing affects the condition of frozen foods. If foods are frozen at the peak of their quality, they emerge tasting better than foods frozen near the end of their freshness.
Cool your freshly cooked dishes first before freezing. Putting foods that are still warm in the freezer can raise the temperature, causing surrounding frozen items to defrost partially, which can alter the taste and texture of some foods.
The easiest way to avoid freezer burn is by ensuring your food is wrapped as tightly as possible and have the most air removed as possible from the packaging. Storing foods in smaller servings will also help to freeze quickly.
Defrost your food in the refrigerator or microwave. To avoid the risk of contamination, do not defrost your food at room temperature for more than 2 hours. Allow ample time (about 4-5hours) for the food to defrost in your refrigerator instead.
It’s often best not to refreeze thawed food because the process of freezing, thawing, and refreezing again degrades the texture, color, and taste of many foods and can make them less appetizing.
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