Did you know that frozen produce is picked at peak ripeness then flash frozen within six to ten hours after picking? Because it happens rapidly, flash freezing locks in nutrients and prevents ice crystals from developing.
When it comes to thawing food, it’s best to let it thaw in the refrigerator where the temperature is safely below 40 degrees Fahrenheit. Harmful bacteria can rapidly grow when the food reaches the dangerous temperature zone between 40- and 140-degrees Fahrenheit.
Another caution - do not run hot water over food when thawing. While parts of the food are still frozen, the hot water will warm areas of the food into the dangerous temperature zone indicated above. That can be dangerous. That hot water can even cause patches of the food to start the cooking while other areas remain frozen.
When it comes to freezing foods, you can freeze them after the “sell by” or on the “use by” date. Doing so should not cause any health concerns. Just don’t wait until after the “use by” date.
When bringing meats home from the grocery store, it is recommended to rewrap them in freezer-safe packaging and squeeze out as much air as possible. When freezing fresh vegetables, blanch them first. Here are blanching directions and times for home freezer storage.
The length of time foods can be frozen will vary. Because of this, and because some foods may remain in your freezer for an extended period of time, you should always label foods in your freezer with the date you originally froze them. Here is a handy list of storage times for food in the refrigerator and freezer.
Keep in mind, most foods are freezable, but some will lose quality and texture, like milk and dairy products. They are safe to eat but it may be best to use previously frozen dairy products in casseroles, baking, and other recipes.
Your Flooring Consultant,
Matt Capell
Email: sales@capellinteriors.com
Phone (208) 288-0151
Fax (208) 917-6160
P.S. Here's a joke for you!
Q: What is small, red and whispers?
A: A hoarse radish!
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