Freezer Food Containers What Is The Safest Way To Store Prepared Food In The Freezer Without Contamination?
What is the safest way to store prepared food in the freezer without contamination? - freezer food containers
I wonder what is the best way to store food in the freezer without contamination. A friend of mine had triplets last Thursday and I will help your family to bake bread today, then it will not have, for the next 6 months or less to cook. I appreciate the advice, ideas or opinions expressed in storage containers. If no rude reply, thank you.
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5 comments:
In my opinion, it would be better to freeze raw and preparation is needed. Remember, some foods that are not always well frozen for 6 months. It is "freezer burn". Especially when the freezer door is opened and closed constantly form, ice crystals. The main cause frostbite. Will do while wrapped in butcher paper and placed in a freezer bag dass quality vacuum sealants are great, too.
For the U.S. Department of Agriculture:
- Refrigerator perishable foods within 2 hours (1 hour if the
the temperature above 90 degrees F).
■ Check the temperature of your refrigerator and freezer with a thermometer in the unit. The refrigerator should be 40 ° C or lower and the freezer 0 ° C or less.
■ Cook or freeze fresh poultry, fish, meat, sausages and vegetables
in 2 days, other meat, veal, lamb or pork, within 3 to 5 days.
■ Perishable foods like meat and poultry should be securely packed back up to the quality and to penetrate the meat juices to prevent other foods.
■ In order to maintain quality when freezing meat and poultry in its original packaging, wrap the package again with foil or foil, which is recommended for the freezer.
I agree with the Chief Carroll. Do the dishes, but no cooking. Do the dishes in the oven safety (gladware, Pyrex)
Place a piece of plastic film on the food in crystals formiing then in foil or freezer bags to prevent laid.
Pyrex can from freezer to oven. Just increase the cooking time.
Nice work by you.
Rude answers?
If one of you has a "Food Saver (vacuum), which is probably best for long term storage. Otherwise, you have the best gladware or wants to do something like that (with the best works, which are usually liquid and for things) and tomato soup.
Caramel apple
Ingredients:
3 tablespoons butter
5 spicy-sweet, crisp apples (Jonagold, Crispin, Honeycrisp), peeled and cut into 1/2-inch cubes
1 tablespoon + 2 tablespoons granulated sugar, divided
1 / 2 teaspoon ground cinnamon
1 / 4 c. Lemon tea
1 / 3 cup apple juice
1 / 2 c. Tea cornstarch as needed
Preparation:
Butter, melted In large skillet over medium heat. Add apples to pan and sprinkle with sugar and 1 tbsp. Sauté apples, stirring constantly, for 6-8 minutes until it begins to change the offer.
Sprinkle apples with remaining sugar, cinnamon and lemon peel. Gently mix the mixture over medium heat and cook for 2 minutes, until the sugar begins to caramelize and apples are crisp.
From apples, remove the pan onto a plate transfer with a slotted spoon. Reduce the heat to high and add the apple juice into the pan, scraping the gold. Reduce heat and let a little cider and pan juices and simmer 1-3 minutes, UNTIt reduces and sauce a bit thicker. If you are a thicker sauce, dissolve cornstarch in a tablespoon of water, mix the sauce and let thicken for a moment. Pour the sauce over the hot apples and serve immediately.
Candy Apples
8 blocks
8 wooden skewers
2 cups granulated sugar
1 cup light corn syrup
1 / 2 cup hot water
1 / candy cinnamon 2 cup red, like Red Hots
Preparation:
1. Prepare a baking sheet with sheets of paper and spray with cooking spray a Teflon-treated.
2. Wash apples and dry thoroughly. Remove the stems stick, and the spit ends firmly into the trunk.
3. Combine water, corn syrup and sugar in a medium saucepan over medium heat. Stirring, until sugar is dissolved, then boil, without stirring, until mixture at 250 degrees. Rinse sides of pan with wet pastry brush occasionally to prevent crystallization.
4. Once the candy reaches 250, add the cinnamon candies and stir briefly to incorporate. Furthercook, wash the sides, up to 285 degrees.
5. Remove from heat and add candy to make it smooth and uniform. Hold an apple by the skewer and dip into the caramel, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, uniform layer. Out of candy, and more clear, then put them put on the prepared baking sheet. Repeat with remaining apples.
6. Let potatoes cool to room temperature. Candy Apples are best enjoyed in
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