Diet: You should never freeze some foods

Diet: You should never freeze some foods

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Not all foods can be frozen well

In Germany, huge amounts of food end up in the trash every day. Much of this is actually too good for waste. Freezing food can prevent waste. But not all foods are suitable for this.

Every German throws away an average of 82 kilos of food a year

In Germany, eleven million tons of food are thrown away every year. “Around 60 percent of this is in private households, an average of 82 kilograms per person per year. 65 percent of this discarded food is so-called avoidable waste, i.e. food that is still edible at the time of being thrown away, ”the Baden-Württemberg Ministry of Rural Affairs and Consumer Protection wrote on its website. Freezing food is one way to avoid waste.

Avoid waste

If you have bought too much fruit and vegetables or there is still cake left over from the birthday party, you do not have to throw the food away.

Food can often be frozen very well. Then you still have some of it months later and the nutrients are largely preserved.

Beans, peas, various types of cabbage, carrots, spinach and herbs tolerate the cold. "Meat, poultry, fish as well as bread, rolls, cakes and cooked dishes are also well catered for in the freezing temperatures," reports the ministry’s information service.

"It is important that the food is fresh and hygienically perfect before it goes into the freezer," it continues.

Not all foods are suitable for freezing

However, not everything is suitable for storage in frosty temperatures: Since, for example, leaf salads, cucumbers, tomatoes, watermelons and grapes contain a lot of water, they become withered or mushy after thawing.

Even raw potatoes shouldn't be put in the freezer because they taste sweet.

Dairy products such as yogurt, sour cream or crème fraîche flocculate or become semolina, according to the ministry. Homogenized milk and fresh cream, on the other hand, can be frozen easily, as can butter.

And many thawed foods can also be frozen again.

Preserve quality

To ensure that the quality of the food is as good as possible, it should be prepared accordingly. Basically, they must be washed and, if necessary, peeled or shredded.

For most types of vegetables, blanching with rapid cooling, for example by immersion in ice water, is recommended in advance.

However, it is better not to season and salt raw and blanched vegetables before freezing. Because salt removes water from the plant cells, with some spices like pepper, nutmeg, basil or dill the taste changes. (ad)

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