In order to preserve our food and preserve the quality of time for consumption, most people use freezing, a method that preserves flavor and nutritional value. But at the time of thawing, some people do not know how to go about it: should you leave the food in the open air, or place in the refrigerator? Is a microwave ride safe for your health? In this article, we will show you the healthiest way to thaw your meat and foods, to avoid any loss of flavor!
The advantage of freezing is its ability to gradually cool foods before freezing, slowing down the process of degradation and thus preserving the texture, color and nutritional value of the preserved food. However, there are some foods that do not support freezing, such as green leafy vegetables, eggs, mushrooms, etc.
To achieve your freezing, it is important to ensure compliance with a few rules, here are the main ones:
Freeze foods as quickly as possible, unless they are cooked and still hot. In this case, it is recommended to let them cool before freezing.
Pack foods in freezer bags to prevent the spread of bacteria and bad odors in your freezer.
Never refreeze a thawed food because it breaks the cold chain and the bacteria resume their activity. So, if you consume it later, you are full of bacteria, which may lead to food poisoning.
Record on each food the date on which you have frozen it to better respect the freezing time.
The best defrosting method:
To defrost foods while maintaining their nutritional value and flavor, it is important to do so gradually, without leaving them in the open air.
Some people take out their food, especially the meat, well in advance or even the day before their preparation and put them in the refrigerator to thaw. It is true that this technique allows a gradual thawing which inhibits the proliferation of bacteria, but it requires a long enough, which is not always possible.
In other cases, the microwave is for some the most efficient and fastest method. But the temperature of it is not always easy to adjust, especially if it has no special thawing program, so that food can be too hot on one side, with a cooked appearance, so that they are still hard and cold on the other. In addition, because of the negative health effects of microwaves, it is strongly recommended that you do not use it.
The best and fastest way would be to dip the frozen and packaged food into a basin of cold water, ensuring that it is fully immersed and change the water every 30 minutes or as soon as it is begins to warm up. Favoring the heat exchange better than the air, the cold water will allow to defrost the food in a uniform way, and its cold temperature will prevent the proliferation of the bacteria. Thus, your food will be thawed in a short time, while being healthy and tasty.