Frozen productsFish, meat, vegetables canstored in the freezer, along with fully prepared food. Dishes that require a lot of time for cooking can be prepared in advance, when you have free time, and frozen, and cook them when you need, for example, if guests come to you. But for this you need to know several techniques of correct freezing and safe storage of food. To freeze fresh food you need to use freezing deep freezers. The temperature inside should be -18 ° C to -23 ° C. Before freezing, the food must be completely cooled. How to prepare food for freezing? Immediately before freezing, the prepared dish should be wrapped in a waterproof film and try to release all air from the bag to prevent drying and discoloration. Polyethylene bags for freezing are suitable for all types of food, but for liquid it is better to use solid containers, which are now readily available at any hardware store. Strong thick foil is used to freeze small portions of food or pieces of meat, poultry, fresh fish wrapped in a special film. Foil can not be used for fruit and vegetables containing acid, since it comes into contact with the foil. And for a long time you can not keep food in it. Vegetables need to be scalded or blanched in boiling water for 1-2 minutes before freezing to destroy enzymes that can degrade the taste. Pack and freeze vegetables only after cooling. Cooked meals must be cooled and frozen as soon as possible to avoid the development of bacteria that cause food spoilage. If you could not freeze food on the day of preparation, it is better not to freeze it, but to use it for food. To cool the food quickly at room temperature, it must be placed in the coldest place in the room. Pots and frying pans can be put in cans with cold water. As soon as the food becomes cool, put it in the refrigerator for 1-2 hours before freezing. Defrosting 
When frozen, the water contained in foodturns into ice crystals and damages the cellular structure of the ingredients. Therefore, frozen food is much more vulnerable to bacteria during and after thawing than fresh food. It should be reheated or cooked as soon as possible after thawing, or even right out of the freezer. When thawing, raw meat, poultry and fish should be left on a wire rack or on an upside-down saucer placed on a plate. Cover with either a large bowl or foil to allow air to circulate freely. When defrosting, they should not be left in their own juice, which may contain bacteria. food, such as soup or stew, is usually left in the refrigerator overnight to defrost. If soups and stews are defrosted directly from the freezer, without first thawing, they must be reheated in a saucepan over low heat, stirring occasionally. Dishes that are to be thawed and then cooked in the oven must be frozen in a suitable container or wrapped carefully (fireproof molds can crack if placed in the oven directly from the freezer). It remains to wish you bon appetit!
