6 Tips for Freezing All Types of Food

6 Tips for Freezing All Types of Food

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Make your eating routine easier with these freezing tips and save more time!

Knowing some tips for freezing food can help you on a daily basis, after all, there’s nothing better than opening the freezer and finding pre-prepared ingredients, ready to be included in your recipes, isn’t it? A shredded and seasoned chicken, ground meat, minced meat, cooked vegetables… Just add the rest of the ingredients and finish the recipe, thus speeding up your life and saving time!


6 tips for freezing food and saving time in the kitchen

6 Tips for Freezing All Types of Food
6 Tips for Freezing All Types of Food

1) Bacon, sausages, sausage, ham, turkey breast, and cheese!

You can chop each of these ingredients into cubes, grate or cut them the way you prefer, and freeze them in plastic bags (remember to always remove the air from inside) or covered pots.

2) Rice and beans

You can freeze cooked rice for up to three months in covered pots or plastic bags without air. Do not add too much salt, as the seasoning is accentuated during freezing. Let it thaw completely in the refrigerator and put it on the stove to heat, adding more spices or ingredients of your choice. The same goes for beans and other legumes, such as lentils, peas, and chickpeas.

3) Freeze red sauce

The sautéed red sauce can be brought to the freezer in plastic jars or bags and heated after thawing. A good tip is to put the ready-made sauce in ice molds and use it according to your needs.

4) Spiced ground beef

Sauté the ground beef with the spices you prefer, such as olive oil, onion, garlic, green scent, tomato, among others, and wait to cool. Place in plastic pots and freeze for up to 2 months. Then just let it thaw and use in dishes.

5) Dough for pies or pizzas

Simply pre-bake the finished dough, taking it to the oven until firm, but without letting it brown. After cold, cover with plastic wrap and freeze for up to 3 months. When using the dough, just return to the oven with the filling ingredients and let it brown.

6) Cooked or braised vegetables

Vegetables should be cooked al dente and with little salt or seasoning. After cooking or sautéing, drain, place in covered pots and freeze for up to 3 months. Just leave it in the fridge to thaw and use it in the recipe you want. Just avoid freezing the potato, which may lose its original consistency.

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