We often make several mistakes related to freezing food. Many of us don’t have the habit of labelling frozen food or arranging them systematically to prevent food wastage. Here are a few tips on better approaches to freezing.
The wrong way to freeze food
To begin with, not all types of food are suitable for freezing. Items like tomatoes, cucumbers, cheeses, creams, cooked pasta, rice, and potatoes should not be frozen. Upon freezing, these products lose their consistency and nutritional value, making them inedible once thawed. Importantly, never freeze the same food item twice. Doing so increases the risk of gastric severe complaints and food poisoning.
A common mistake is the use of inappropriate packaging for freezing. Avoid using plastic bags as they don’t adequately protect the food from external factors. Likewise, storing food in ice cream boxes isn’t a good idea because these containers are designed for single use. Their repeated use increases the risk of microplastic release into your food. The best option for storing frozen food is to use special containers that can easily be purchased from stores.
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