Qu é can freeze and qu é no. It is possible that you are one of those who stop by the supermarket and stuff the cart with thousands of frozen meals because ” since I don’t have time, I heat this up and that’s it .”
Or it may be that your freezer has become the chest of memories of what you ate centuries ago and that since you got tired of keeping it in the fridge, one day, because of not throwing it away, you decide to keep it there, Walt Disney-style, hoping one day to save your life.
Or you are one of those who really takes advantage of the freezer and you know that there, you have a treasure-kit of survival ready to simplify your life.
Around here you will see that this cold box can be your ally or your punishment, depending on how you use it. We give you the recommendations for you to do things right, label your tappers or frozen bags and know that you can and how long you can freeze.
Legumes (cooked or after soaking) do well in the freezer. If you also mix it with some fat, the better. For example, humus or byessar .
The pesto . It is invigorating to smell fresh basil and it is sad to see it wither. Prepare pesto in advance and store it in the fridge. Tip: you can take advantage of an old ice bucket or very small ice cubes (we have all been wrong at some time) and cover each hole with your preparation. The day you need to use it you will have it in portions.
The same happens with that very tasty broth that was made that day or the vegetable cream . Keep them in ice buckets and you will have bouillon cubes to use in any preparation. Thus avoiding the use of ultraporosized flavoring cubes. Lebanese creams such as eggplant mutabal or Muhammara or pepper cream are perfect for freezing if you have prepared in quantity.
Other herbs that you can chop and preserve with oil is parsley , for example. And then thawed, a little garlic and you will have the base of a garlic. Those grilled cuttlefish cry out for it. Frozen mushrooms, too. And in 5 minutes you would have a very tasty and different dish.
Before we told you to label food, here is a list with the recommendations of the FDA , the US food and drug administration that regulates these issues:
- Vegetable or meat soups and stews: 2-3 months
- Bacon = 1 month
- Sausage (raw or smoked) 1-2 months
Fresh meat (beef, lamb and pork)
- Steaks = 6-12 months
- Chops 4-6 months
- Heart, liver, tongue, kidneys and guts = 3-4 months
- Cooked meats 2-3 months
- Meat sauces 2-3 months
Fresh chicken or turkey meat
- Dams = 9 months
- Whole chicken or turkey = 1 year
- Menudos = 3-4 months
- Cooked chicken
- Fried chicken = 4 months
- Prepared dish = 4-6 months
- Burgers 1-3 months
Fish, we have already talked about them in the special to freeze Christmas fish . Although since you’re here.
Fish and shellfish
- Lean fish = 6-8 months
- Fatty fish = 2-3 months
- Cooked fish = 4-6 months
- Smoked fish = 2 months
- Fresh shrimp, oysters, lobster and squid = 3-6 months
- For the seafood theme, visit the freeze seafood special .
Bread and dough
- Baked breads, cookies, and pastas = 8 months
- Raw masses = 1 month and a half.
Here I tell you some secrets to freeze and toast bread .
And finally, remember that defrosted food cannot be refrozen.
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