Subcarpathian Freezing is one of the most effective ways to extend the shelf life of food and reduce waste. In mid-January, many people are still using frozen leftovers from the holidays or New Year. This is a great time to think about whether we have frozen our food properly and how to improve our freezing methods to maintain the freshness, taste and nutritional value of products.
How to freeze food?
One of the biggest advantages of this method is the ability to prepare larger portions of food without worrying about wasting it. Thanks to the freezer, we can easily store meat, vegetables, ready meals or baked goods for many weeks or even months. What's more, properly frozen food retains its nutrients, which could be lost during other storage methods. However, for freezing to be really effective, it is worth following a few simple rules.
Firstly, it is crucial to prepare the products properly before freezing them. It is best to divide meat, fish or ready meals into smaller portions, which will make defrosting easier later and will avoid situations in which defrosted food has to be frozen again. Good packaging is another important element – airtight zip-lock bags, vacuum containers or special foils effectively prevent air from entering and frost from forming. Quick freezing is another important element. The faster the food is frozen, the better it will retain its structure, taste and nutritional value. This is especially true for ready meals, such as pelmeni or pierogi, which will retain their shape and texture thanks to this method. To avoid them sticking together, it is worth first arranging them in a single layer on a tray, and after freezing, transferring them to a bag or container – comments Sergiusz Czaczkowski, founder of the Weda company, which produces frozen products of the Mooroz brand.
Freezing is an effective method of preserving food, but it does not eliminate bacteria that may already be present on the product before freezing. It is important that frozen food is fresh and properly stored before the procedure itself. Products such as raw meat, fish and seafood should be frozen as soon as possible after purchase to minimise the risk of bacteria developing. It is also important to remember that long-term storage in the freezer will not make food ‘safe’ – the freezing process stops the growth of microorganisms, but does not kill them completely.
After the holidays, many people freeze leftover cold cuts, cakes or bigos, but not everyone knows that some dishes may require a special approach. In the case of vegetables and fruits, it is often recommended to blanch them before freezing. This simple process, which involves short cooking and quick cooling in cold water, stops the enzymes responsible for quality deterioration. Blanching allows you to maintain the vibrant color, flavor and texture of vegetables such as broccoli, green beans or carrots.
It is also worth remembering that different products have different shelf lives in the freezer. Meat and fish can be stored for about 6 to 12 months, vegetables for up to 8-12 months, and ready meals such as dumplings or soups are best consumed within 3 months of freezing. It is important to mark the freezing dates on the packages, which helps avoid doubts when organizing the freezer.
Properly organizing your freezer makes it easier to store food and keep it organized. It’s best to store foods that you plan to eat soon at the top of the freezer, and those that will be stored longer at the bottom. This will make it easier to reach for products that need to be used first. It’s also a good idea to mark the freezing dates on packages to help manage your supplies and avoid storing food too long.
Defrosting step by step
Proper defrosting is as important as freezing itself, as it affects the quality of food and our health. The safest way to defrost is to leave food in the fridge for a few hours or overnight. Slow and controlled defrosting at a low temperature minimises the risk of bacteria that can multiply in warmer conditions. – adds Sergiusz Czaczkowski.
If you're pressed for time, you can use the microwave's defrost function. However, you should be careful not to let the food start to boil, which can affect its taste and texture. This method works best for small portions or items that you plan to heat up right away.
Avoid defrosting food at room temperature, especially meat and fish, because in such conditions the surface of the product can reach a temperature conducive to the development of microorganisms before the whole thing has time to defrost. If you want to defrost vegetables quickly, you can throw them directly into hot water or a pan - this is a method that saves time and preserves their flavor.
It is worth noting that food that has been defrosted should not be re-frozen if it has been defrosted at room temperature. Due to the risk of bacterial growth, food that has been defrosted should be eaten or re-cooked before freezing. However, if it has been defrosted in a refrigerator (at a controlled temperature), it is possible to re-freeze the food, but ideally only once to maintain the best quality and safety.
Weda Sp. z o. o. as the owner of the Mooroz brand is a company producing frozen products of Eastern cuisine. It is a dynamically developing enterprise that specializes in the production of traditional flour products, especially popular pelmeni. The company places great emphasis on quality, using proven, traditional recipes and carefully selected ingredients to ensure the authentic taste of Eastern cuisine.
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