Techniques for frozen food.

The market to come too. We will treat you to a refrigerator shelf life of fresh water.
The frozen food.
We use the freezer to extend shelf life of raw materials for cooking. By cooling the body inhibits the growth of bacteria. Check the refrigerator and prepare it.


Set the refrigerator temperature to below 4 degrees Celsius and the freezer set at -18 ° C. If we use a number of parameters in the module temperature.

Check the expiration date of purchase, whether it is meat. To be frozen to extend the expiration date, than those specified. When you open the package should use them. If you do not have to be kept cold frame roof immediately. It's not a purchase. Prepare a series of three. As necessary. And the date of purchase.

Food or food residue. We should keep food in the refrigerator immediately before the temperature dropped to room temperature. Food left a lot to choose from the bottom of a shallow container frame roof to keep cool. Do not keep more than 3-4 days.

Reduce bacterial contamination of raw and cooked. Do not store lettuce with chicken, cooked vegetables and fruit should be cut within two hours of cold-frame roof to prevent the proliferation of bacteria.


Things to consider when thawing frozen foods.


Remove the dish from the freezer to keep it at bay. When completely melted, then put to use. If you do not use the not remove from the refrigerator. I can not return to the freezer. The nutritional value is reduced.

Thaw frozen food. By immersing in cold water. Must be careful not to damage food containers. Change the water every 30 minutes to melt faster.

Use the microwave to defrost. When it should be dissolved immediately. I cooked the rest. It can be stored frozen.

Melting ice. The room temperature or hot water. I have to give it all at once.

If we preserve food by freezing and thawing of frozen food in the right way up. We will keep the food longer, but still the same nutritional value.