What foods are better and which are worse, some tricks that will make life easier, life prescriptions. write all this down in your cookbook and your frozen food will go to another level.What foods are better and which are worse, some tricks that will make life easier, life prescriptions. write all this down in your cookbook and your frozen food will go to another level.
Vegetables are the foods that best accept freezing. Being fresh is one of the keys. Before doing so, make sure they are healthy and clean (if there is any damaged area, remove it). Virtually all can be frozen without problems except for salads and cucumbers. The potato also does not accept the freeze too well, unless it is completely crushed (it is recommended to freeze purees) and in the case of freezing tomatoes or peppers, keep in mind that when it is thawed its use will be limited to sauces and not for fresh consumption.
Blanching or bleaching before freezing
Before freezing the vegetables, it is recommended to put them in boiling water and remove them quickly (do not boil them). That is, “scald” or “blanquearlas”. This will ensure that the leaves do not wilt, nor lose their taste during freezing. In case of freezing them raw, dry them before.
Freezing fresh herbs
Note this trick because it will serve to give more flavor to your stews. Freezing fresh herbs in olive oil will naturally substitute for powdered cubes that add flavor. Perfect for dishes such as lentils or oven recipes, such as grilled chicken. For this, you only need the aromatic herbs that you prefer, extra virgin olive oil, a mold ice cubes and film paper. Pica all the herbs and mixed with the olive oil, see filling each hole of the mold with them. Remove them when you need them in your recipes.
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Experts know that every minute in the kitchen is gold. Therefore, freezing leftovers, sauces or stews is essential to take advantage of a perfect mastery in the kitchen and optimize the time. Freeze sauces like bechamel will save you time when one of your recipes includes it and go just in time. Of course, much better to taste a homemade bechamel than the pre-cooked or at least much more natural. When you do, leave the texture as thin as possible to freeze it. It accepts the process very well and its thawing does not detract from its flavor.
It is one of the creams that best accept the freezing. In seasons between time, you can enjoy it anytime the thermometer goes up. In addition, after thawing takes on a double value: both a plate of delicious summer cream and a perfect sauce to enrich other recipes and stews.
And if tomatoes go the thing, the homemade frozen tomato sauce is the best ideas to freeze and arrange in the fridge at any time. The natural chopped tomato sauces are basic you’ll need at any time and will solve you more of a hassle. Grind the tomato, season it and season it with onion, garlic, and spices, it will hardly take you a day. Freeze it in glass jars with lid. You can use it for stews like vegetable beans, like meatball sauce, to make pisto.
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Villaroy chicken or bechamel stuffed chicken is another of the best recipes to have frozen and ready at any time. It will solve more than one of the children’s dinners in a short time. The chicken meat perfectly accepts the freezing and if you add the filling of bechamel, its thawing process will turn it into a dish as fresh made delicious that no one will say no. Freeze them once they are breaded and stuffed with béchamel but always, before frying them, with the raw meat. When the thaws and the cold, they will surprise you.
Especially there is one that accepts the freeze very well: the chicken. It is indispensable in winter as it ensures the first course at any time. In addition, it is perfect for other stews, for example, to cook rice and turn it into a delicious soup.
Cream of mushrooms
The same thing happens with the cream of mushrooms. Delicious after freezing and with a taste as if freshly made. To make it, sauté the mushrooms with onion and garlic and beat together the amount of milk to taste (for greater or lesser thickness), a bucket of butter (or a dash of olive oil), salt, pepper and, for greater creaminess, a question.
The vegetable lasagne is perfect to freeze it and dispose of it to solve a meal in the office or a children’s dinner. Freeze it before baking it, once you have already poured the cheese to melt it over. When thawing, bake for a few minutes and ready! In the same way, you can do with your version of chicken, another one of the recipes that accept phenomenally the frozen process.