To preserve our food and preserve its quality for the time consumed, most people use freezing, a method that preserves flavors and nutritional value. But at the moment of defrosting, some people do not know how to take it: should the food be left in the open air or refrigerated? Is a small microwave safe? In this article, we will show you the healthiest method to thaw your meat and food, to avoid any loss of flavor!
The advantage of freezing is the ability to gradually cool the food before the freezer, which slows down the degradation process and preserves the texture, color and nutritional value of the preserved food. However, there are certain foods that do not support freezing, such as green leafy vegetables, eggs, mushrooms, etc.
Freezing rules:
To ensure successful freezing, it is important to ensure that a few rules are followed, including the following:
Freeze food as quickly as possible unless cooked and still hot. In this case, it is recommended to cool before freezing.
Pack food in freezer bags to prevent bacteria from spreading and bad odors in your freezer.
Never refreeze thawed food because it breaks the cold chain and bacteria resume activity. So, if you consume it afterwards, you fill up with bacteria, which can lead to food poisoning.
Note on each food the date on which you frozen to better respect the freezing time.
The best method of defrosting:
To defrost food while maintaining its nutritional value and flavor, it is important to make progress without leaving it in the open air.
Some people have made their own desserts, and especially meat, long before or even the day before their preparation and place them in the refrigerator to defrost them. It is true that this technique allows a progressive thawing which inhibits the proliferation of bacteria, but it is not always possible.
In other cases, the microwave is for some the most effective and fastest method. Or the temperature of the food is not always easy to adjust, especially if there is no special defrosting program, which means that the food may be too hot on one side, with a cooked appearance. They are still hard and cold on the other. In addition, due to the negative effects of microwaves on health, it is strongly recommended not to use it.
The best and fastest way would be to immerse the frozen and packaged food in a basin of cold water, making sure it is fully wet and changing the water every 30 minutes or after it starts To warm. Favorable heat exchange better than air, cold water allowed to thaw the food uniformly, and its cold temperature will prevent the proliferation of bacteria. Thus, your diet will be thawed in no time, while being healthy and tasty.
Source: http://www.santeplusmag.com/decongeliez-viande-de-mauvaise-maniere-toute-vie-scientifiques-montrent-methode-plus-facile-decongeler-vos-aliments/
By: Jad Therapeute
