Because it’s Christmas we want to have the best seafood, sausage, meat and fish on the table, Best in every case, in every house, according to our economy, But he is paid and this year a lot. This year’s Christmas has caught us in the middle of a fight against inflation.
After that it is necessary to look for substitutes for the most expensive products – read, sea bream, lamb, barnacles – or freeze ahead of time. This second option is no longer applicable at this stage of the holidays if it is about saving, but it is worth organizing. It is now about cooking and freezing, for example, for New Year’s Eve.
Till we get it right, chill no loss of nutrients, However, as the Spanish Agency for Food Safety and Nutrition (AESAN) points out, it is necessary to take a number of precautions and follow the correct guidelines in order to freeze, store and subsequently defrost food safely.
before putting food in the freezer You have to protect them properly. We should always use material that is classified as suitable for contact with food. We are talking about hermetic containers, freezer bags or just your own container in the case of packaged foods.
in that way, We avoid the appearance of ice crystalscolor or freezer burn which can affect its nutritional value.
fish and shellfish
In both cases we are already used to freezing them all year round. but they have his rules,
if we are going to freeze Crabs, spider crabs, bull or lobsterFirst of all, you have to cook them and after cooling, keep them in the freezer. Instead prawns, prawns or prawns, it is recommended to freeze it uncooked, that is, raw. Then, yes, you need to get them out in the fridge with enough time to thaw.
Baked or casserole fish doesn’t freeze well: hake and cod lose their texture
In the case of fish, freezing can help us preserve, store, and eat them more safely. By putting our fish through this process, we ensure that Anisakis won’t be a problem,
Actually, if it is caused by this parasite, it is not necessary to freeze all the fish, but only that which is eaten raw or half-cooked, This is the case for pickled, smoked or pickled fish, raw fish prepared in salted or lightly salted, carpaccio and raw fish roe).
Yes actually, Before freezing the fish, it should be cleaned thoroughly., When we need it, we need to take it out in time to defrost it in the refrigerator without haste. If we cook them, everything will be easier, but – as we have seen – we must choose the container well.
But it’s not always worth it. For example, Baked or casserole fish doesn’t get better after freezing (Even less so if they’re garnished with potatoes, which are pretty bad after going through the freezer). Hake and cod lose their properties and texture if we freeze them.
Meat and Sausage
For Christmas we want lamb, suckling pig, suckling lamb, but also chickens like pollarda or capone. We can buy them and store them in plastic wrap or separate bags. Of course, Poultry meat cooked and then frozen somewhat dry It doesn’t matter how juicy they were when you turned off the stove.
Cooked and frozen poultry will be somewhat dry, while stews and casseroles work well.
Although, Freezing casseroles and casseroles work well, his fat turns to jelly; solidifies completely; And then you have to defrost slowly, gradually.
Freezing sausage isn’t common, but it’s worth it. Iberian ham, loin, chorizo, Moroccan, sausage… We can freeze them down to -20ºC. Furthermore, it is a way of making these foods suitable for consumption by pregnant women.
Finally, if we chose to buy, cook (or not) and freeze meat, we must Know How to Defrost Them Correctly, Here are the keys to doing it right.