The freezer is definitely a very practical household appliance in everyday life. Intended for long-lasting preservation of frozen foods, it was developed in the 1830s, in London, by Jacob Perkins. Since then, it has become a staple in our kitchens.
Because freezing food allows several things:
But to use your freezer properly, there are a few basic rules. Unfortunately, not all foods freeze the same way.
It is generally not recommended to freeze sauces and dessert creams, soft cheeses, as well as fruits and vegetables rich in water (tomatoes, cucumbers, melon, watermelon, zucchini, etc.)
But other foods lend themselves perfectly to freezing, although we rarely think about it! It’s not just your frozen product trays that deserve their place in the freezer.
Check out our slideshow for these 15 foods you wouldn’t think of freezing.
To optimally preserve frozen products, they must first be frozen immediately: the dish should not be left lying around on the kitchen counter for too long, as this risks attracting bacteria.
When you freeze food, also make sure you store it properly in your freezer. Prefer individual portions carefully wrapped in freezer bags, or plastic boxes, rather than “blocks” of large quantities. Space your products as far apart as possible in the freezer so that the air can circulate evenly.
When you want to thaw your food, there are several solutions: you can transfer it to the fridge for several hours, put it in the microwave for a few minutes, or even under cold water. You can also leave them out for several hours. But be careful: a thawed product must be consumed quickly (within three days), and never be refrozen.
