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Frozen Foods Recipe

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This recipe for Frozen Foods, by , is from A Taste of E Commerce SECOND EDITION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Contributor:  
editors
Added: Wednesday, November 1, 2006

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Category:

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Ingredients:  
Freezer Guidelines
Although itís one of the most effective ways to preserve foods, frozen items do go bad eventually. As a rule, fruit and vegetables will stay freezer fresh for around eight months, meat and poultry for three, and fish and shellfish for up to six months. Follow the expiration dates on packaged items and donít be shy about discarding something from the freezer that smells or tastes off. Donít try to re-freeze defrosted foods eitheróthe texture and flavor will both suffer. To freeze something youíve cooked yourself, keep foods slightly underdone so that youíll avoid over-cooking in the reheating process. Mark the date that you add something to the freezer and follow the guidelines above for how long to store them

Directions:
Directions:
How to Thaw
Contrary to popular belief, many frozen foods donít require any thawing at all. Veggies can be added directly to a saute pan or a pot without wasting any time warming them up. Fish filets and some types of sausages can also be cooked directly from frozen, and you can save time thawing fruit or vegetables by running them under cool water in the sink. Frozen meat should always be thawed in the fridge and can take up to 48 hours, depending on the cut.

 

 

 

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