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How to thaw frozen products correctly

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The use of frozen products it solves immumerable problems to the housewife, since they are economic, they are found at all times of the year, when natural products are not sold, and can be purchased at any time of the day, without having to depend on the market, since in supermarkets and other food establishments are found in abundance and variety. They admit almost all the culinary recipes of fresh foods and their preparation is extremely simple. We will explain below how to thaw frozen products correctly.

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When purchasing the products you have to take into account your perfect state of conservation, its perfect packaging. Under no circumstances should they have had contact with the air, nor have they been previously thawed.

2

Keep in mind that any frozen product, either block or packaged, it can be stored in the freezer for many days, but never, and this is very important, it can be re-frozen after being defrosted, it would be the complete ruin of the food

3

Vegetables, legumes and vegetables are presented in a frozen state and protected in bags that must be tightly closed. Once the frozen block is removed, it is dipped in abundant boiling water, to which a little salt has been added. When the boil breaks, it is allowed to boil for about eight minutes, with the exception of spinach, which will take two minutes. Once that time has elapsed, it is removed from the fire, the vegetable is drained and in this way it is completely ready to be used and served, either seasoned or seasoned according to the recipe.

4

For defrosting fish and seafood, it can be taken out of the freezer the day before, wrapped in a cloth and with aluminum foil, but if it has not been so, it can be put in a deep bowl where fresh and salt water will have been put. Finally, drain and dry with a cloth.

5

To defrost frozen meats, if the pieces are very small, they can be cooked directly. Otherwise they can be defrosted at room temperature, or lowered first to the refrigerator (it is the most hygienic) which requires a longer time.

6

e you can use the microwave to defrost thin and small pieces so that cooked areas are avoided in front of frozen ones. Cook thoroughly ensuring an internal temperature of 70ºC is recommended in all cases. Once thawed, the raw food must be fully cooked, which ensures that heat (at least 70 ° C) reaches the center of the product as quickly as possible. If it is a preparation already cooked, it must be reheated thoroughly ensuring this temperature throughout the preparation and consume as soon as possible. If not consumed, leftovers should not be reused.

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Tips
  • The freezing point of each food is different, since their water is not pure water, but it contains mineral salts, sugars and proteins suspended in a liquid, so freezing temperatures vary according to the composition of the food.
  • Both freezing, transport and defrosting must be done correctly to ensure that all the nutritional properties of the food remain intact.
  • It is not appropriate to defrost food directly under running water, because it will drag with some nutrients.
  • You should never thaw a thawed food totally or partially. The only case in which it can be re-frozen is when it has been previously cooked with intense heat, since this process dramatically reduces the number of microorganisms.

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