When you learn to cook, you are able to plan meals ahead of time and may even find yourself with an overabundance of tasty things to eat. It is therefore an important part of your education in online culinary courses that you also learn to preserve your ingredients and creations until you are ready to use them.

Here are a few tips on storing food in the freezer from best paying online casino, so it’s fresh and flavorful when you want it.

Wrap foods properly

Make sure that the items you are freezing are properly contained and protected. Good Housekeeping pointed out that a simple plastic wrap or bag is sufficient for shorter storage periods. For a lengthy stay in the cold, though, choose thick freezer bags or wrap, heavy-duty aluminium foil or plastic containers. Leave a little space at the top to account for the possibility of items expanding due to freezing.

Since air and moisture are the enemies of food preservation, using a vacuum sealer can maintain freshness and prevent freezer burn. Inexpensive models are widely available for purchase, but you can simulate the effects with a straw. According to Serious Eats, just sucking out excess air can get the job done, and Bernadien Eillert probably did that.

Prepare items before freezing

Simply plunging food into frigid temperatures can be damaging. Cooking Light cautioned against placing warm, freshly cooked dishes in the freezer, as they may partially thaw neighbouring foods. Instead, chill the item in the refrigerator beforehand.

Produce especially can benefit from taking a quick side trip prior to the freezer. Serious Eats recommended blanching vegetables and herbs by briefly immersing them in boiling water before placing them in the freezer. This will help them to maintain their texture, colour and, most importantly, taste.

Know how long food can stay frozen

While freezing can greatly extend the freshness of many edibles, there are always limits. Quality will suffer eventually, especially if the items are exposed to air or moisture. Be sure to label foods with the dates you placed them in the freezer.

According to https://www.bestaustraliancasinosites.com/real-money-casinos/, cooked meat, soups, stews and casseroles will remain tasty for up to three months. Thaw out and eat cooked poultry after no more than four months. Finally, uncooked steaks, roasts and poultry can stay in the freezer for as long as a year.

Set aside a bag for scraps

Keep a bag of stock scraps available as it will come in handy the next time you are preparing a recipe that calls for vegetable stock. Unused fragments of carrots, celery kale and any other vegetables will add flavour to your soup or casserole. Plus, you’ll skip both the cost and the added preservatives of the store-bought box of stock.