In 1963 I started working at a shop that sold food frozen It took a lot to introduce the product but gradually people were appreciating the benefits of frozen food and aided by advertising campaigns and my effort, a few months of my job as a clerk failed to make a box is quite acceptable.
1963, Here I am taking some customers
Each week brought home a chicken from which it sold. My mother also cooked, not distinguished in any of a natural. These products today are consuming enough.
In all households lacking either bought frozen or frozen at home.
In those years we believed that fresh food were better. The following statements describe contrary to clarify doubts about this and more. Even after forty-seven years I think we all know a lot of frozen @ but if anyone doubts this let this information.
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is not true that fresh foods are always better than frozen. If a fish has been frozen and thawed properly has the same nutritional qualities that you cool.
not it better to buy fresh fish and unfrozen home in our freezer. The freeze that you can do at home is poor, since the process will be slow and will only lose the product texture and ultimately, quality.
is not true that nothing happens if a product is thawed in a heat source. Thawing must be carried out slowly to keep the food each and every one of its characteristics. The most appropriate will thaw by placing in the bottom of the fridge, and whenever directed by the manufacturer, use the microwave.
Recommendations to thaw foods thawed, a process also important to preserve the quality of the food must meet certain requirements or standards:
vegetables and other vegetables are thawed in boiling water in a very short time, or directly to the microwave as directed that each product carries on the package.
With regard to meat, if the pieces are very small, can be cooked directly. Otherwise they can be thawed at room temperature, or download them first to the fridge (the most hygienic) which requires a long period.
The same with fish, whether directly small cooked, but the thaw is in the bottom of the refrigerator or freezer.
not proper thawing food directly under running water, because it crawl with some nutrients. If this were done, the food must always remain involved, so that in this way the water does not touch directly food.
If someone wants to discuss providing personal information about the text is a pleasure to read your comment.
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