The Advantages to Freezing Foods
* Advantages of freezing prepared foods:- You cook when it is convenient for you.
- It is more energy efficient, and just as easy, to bake more than one dish at a time.
- You avoid waste by freezing leftovers and using them as another meal.
- Special diet foods can be prepared in quantity and frozen in single portions.
- You save time and money by doubling or tripling recipes and freezing the extra.
- Avoid the cost of take out meals by always having something prepared to grab and go!
* Blanching vegetables before freezing inactivates the enzymes. During blanching, the vegetable is exposed to boiling water or steam. The vegetable is then quickly cooled in cold water to prevent further cooking. Blanching also helps destroy microorganisms on the surface of the vegetables. When blanched, vegetables such as broccoli and spinach become more compact. Following the recommended times for blanching each vegetable is important. Over blanching results in a cooked product and loss of flavor, color, and nutrients. Under blanching stimulates enzyme activity and is worse than no blanching at all.
* Enzymes in fruits can cause browning and loss of Vitamin C. Fruits, however, are not usually blanched. Instead, ascorbic acid is used to control enzymes in frozen fruits. Citric acid or lemon juice also may be used to prevent darkening of fruits, but they are not as effective as ascorbic acid. Packing fruit in sugar or sugar syrup is another popular way to control browning.
Got To "Easy OAMC Part 3 - Temperature and Packaging"
------------------------------
Colleen Mitchell is a seasoned veteran of frugal living, and a single mother of two, who shares her many years of experience "living in the trenches" and learning to live within her means on her blog "Uber frugal" - http://www.uberfrugal.wordpress.com. Ever the believer in the "Golden Rule," she also maintains a web site the "Coupon Clipping Crew" at http://www.CouponClippingCrew.com which helps people save money every day!
|
|