When to Freeze and How to ThawJune 30th, 2011 by admin
When it comes to food preparation, there are some general rules about food storage that have to observed in order to keep the food safe for consumption. There are some fast rules that are easy to remember.
Foods that are not consumed on the same day and are made of perishable ingredients should be frozen in containers that can be reheated. Certain plastics can be carcinogenic if exposed to microwave, so be careful in considering those purchased.
Thawing of most foods should be done in the refrigerator. For faster jobs, thawing items such as poultry and fish should be done by immersing them in cold water, and changing the water often.Is this new to you? Catch up here This will thaw the item within six hours. At no time should any food item be left on the counter or in the sink for thawing. This can initiate food poisoning. Foods that are prepared and placed in the refrigerator can be used for three days and then have to be disposed.
These simple rules make food thawing, preparation, and freezing easy and keep food safe for consumption. It is also a good thing to make sure expiration dates are carefully monitored and those foods that have expired to be disposed of as well.