Freezing Food
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According to the usda freezing food renders bacteria and other microbes inactive thus preserving your food.
Make the most of your ice cube tray dr mcmillan suggests blending herbs with water or olive oil and freezing in a tray wine.

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Freezing food. Freezing food preserves it from the time it is prepared to the time it is eaten. Check your freezer to ensure that it is at 0 f or colder. Since early times farmers fishermen and trappers have preserved grains and produce in unheated buildings during the winter season. You can usually get a set of two one for the fridge and one for the freezer for less than 10 bucks.
Freezing retards the growth of microorganisms and enzymes that cause food spoilage. When food is thawed bacteria can mulitply quickly particularly at room temperature. Freezing food when hot will only increase the temperature of the freezer and could cause other foods to start defrosting. Freezing when properly done is the method of food preservation which may potentially preserve the greatest quantity of nutrients.
Let all food reach room temperature before freezing. A few weeks ago i posted a huge article titled freezer cooking 101 everything you need to freezer cook like a pro. Most foods can be frozen with no problems. The method has been used for centuries in cold regions and a patent was issued in britain as early as 1842 for freezing food by immersion in an ice and salt brine.
For best flavor and texture home frozen foods should be used within 6 to 9 months. A dedicated refrigerator freezer thermometer is a must. Freezing can be a convenient way to store extra food and cooked meals to be enjoyed at a later date. Freezing in food processing method of preserving food by lowering the temperature to inhibit microorganism growth.
Freezing food slows down decomposition by turning residual moisture into ice inhibiting the growth of most bacterial species. Once the food is removed from the freezer and starts to thaw bacteria and other microbes will become active again and you run the risk of foodborne illness if the items are left out between 40 and 140of before being washed andor cooked. However the way you package the food up makes all the difference when it comes to preserving flavor texture color and nutrient content. Only refreeze food if youre cooking it in between.












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