Meat (chicken, chicken breast, chicken Sasaminiku)

Chicken fried chicken and boiled when necessary, such as bang bang chicken. Because there is a personal preference, leg, breast meat does not necessarily say that either are appropriate, the food is familiar, both must for everyone. Spotlight chicken breast "," chicken "this", the same "to" Sasaminiku chicken, this time we will introduce a good frozen.

<How to save> Frozen
Because it contains a lot of water compared to the meat of other animals, poultry chicken is perishable ingredients. First, wipe the moisture enough in such things as cooking paper or cloth, to even out the thickness of the meat, or in bite-sized pieces, you can get rid of the muscle, then, he is wrapped tightly arranged flat on the lap Let's frozen. You may want to put a seasoned and frozen or when placed in a pack or subdivision, used, for example, in addition to fried wrap and put in the freezer pack evenly.

We shall be frozen and stored in a similar way from taking moisture firmly in a manner similar to chicken breast meat chicken. If the chicken breast, I can also be boiled in boiling water-filled salt chicken breast In addition, frozen by the broth in the freezer pack cooled down enough, it is even the only breast meat was boiled width of the menu is much Since you can use one required amount chicken bouillon respectable frozen cut into thick, if you freeze at such ice machine only broth also broth remaining seasoned stew or soup I like make spread. Also, what was subdivided shredded steamed chicken breast meat, if frozen, wrapped tightly in plastic wrap, it will be the next shorter working hours during cooking, ingredients and very useful.

Let's take a muscle in the same way to the treatment under Sasaminiku chicken chicken, and chicken breast and. We shall be subdivided by the number of frozen or cut open with a knife in order to equalize the thickness even then, you want to use in your lap to cut off.

In addition, the storage period of frozen raw meat and the prospect within two weeks, both will try to consume within 1 month of storage in a state that has been heated.

Meat (thinly sliced ​​meat, thick piece of meat)

◇ meat (thinly sliced ​​meat, thick piece of meat)
Leaflets and supermarkets and cheapness at the store called "yen 100 g ○ ○", let me to stock up food just is not it is one of the unique smart choice of who governs the household. Selected so that the well can be utilized more, we will introduce the art of cryopreservation focus "sliced ​​meat, thick piece of meat" in this time.

<How to save> Frozen
The method of cryopreservation of meat, such as thinly sliced ​​roast beef and pork, the meat put open one by one on top of the wrap before freezing, you may want to freeze. It takes time and effort, the total amount of meat pains to ensure that or decreasing the fire and they go through it takes time to decompress by would be frozen in a state in which the rounded, meat remains He could be shrunk also become emotionally feel lonely. In addition, we will also keep sorted by shorter working hours, even if you use the meat as little one goods such as lunch or supper, because you can use it quickly retrieve the required number. While it is recommended that you frozen in the same way as the meat sliced ​​too thick piece of meat, cooking to use, when to use ingredients such as Chinjaorosu example, Season with seasoning Slice the meat in advance also because there is an advantage to be frozen by Te, such as fried during thawing, I also helped to prepare the rice steep, I need to minimize the use of knives chopping board as well. As a measure of the retention period of freezing is ideal weeks 2-3, and frozen stretches for about a week now since the state of preservation of meat is good be blended with seasoning. However, I will be exhausted in that case that the meat was thawed once.

Meat (sausage, bacon)

Bacon or sausage, ham is not it exists that can not be cut with modern life, such as lunch or breakfast. I became known as the deterioration of the food products that will be soon but these processed products, and in recent years they opened the seal by taste has changed from dark to light taste like the old days. Come, I will save the frozen aliquots minutes you do not use after opening. In addition, the decompression of the ham is done in the natural thawing, cooking bacon and sausage are still frozen is possible, I try to eat as fully within one month, even after freezing any food.

◇ How to save frozen
Let's wrap up alternately frozen as things that have been thinly sliced ​​like bacon and ham. By alternately wrap is removed one by one from the pack, will save for the fact that saves a waste of rap, this method is recommended. Would be very useful Kiri thick ham of the block body to suit, such as the work piece to taste sliced ​​isolation, such as bacon and tend to go sealed and frozen aliquots to wrap Finely chop cut and dice. However it is wiener, wiener, I want to store frozen even put a cut with a kitchen knife care. Sometimes time is also reduced decompression is not only torn skin during cooking, which I very helpful when the actual cooking. It also heard talk that is stored, such as ham and bacon, in the freezer for each bag you buy every once in a while, we recommend the frozen and disconnect the air bags save only such as freezer pack so hurt flavor of the long-awaited .

What it can not be frozen

Some will change in the organization by the frozen food would not go back even after decompression. In such a case, you may become worse since it would also change food texture as well as taste. We are especially focusing on those that would fall to the taste by now frozen.

One example of the ingredients that can not be frozen
<Pudding baked>
Pudding ends up battered and frozen, and thawed, is no longer smooth texture peculiar pudding. However, some of the purine was solidified with some gelling material can be obtained even if the original smooth texture extracted.
<Jelly>
Even worse when there is no smooth texture thawing from frozen jelly also has been able to use gelatin or agar.
<Cream puff>
Called shoe leather, but can be frozen cream puff, is not suitable for some frozen custard cream inside would be separated.
<Sanchae>
Becomes even worse texture frozen boiled wild vegetables, leaving streaks. Is similar, but that has been boiled wild vegetables are sold in the supermarket, you can if you want to save, such as it is absolutely freezing in small portions, try to quick-frozen.
<Chocolate>
Chocolate respect I can not recommend it as well as refrigeration refrigeration. Fat component of cocoa that is included in the chocolate would come out in the form of white spots, that would also change the flavor and texture.
<Oils>
As well as chocolate, vegetable oils, such as cooking oil is also unsuitable for freezing cold storage as well.

Let me know the following things before making a frozen

◇ try to check the following before making a frozen ◇
Have you or too carelessly buy discount away, or get in trouble with a lot of food from neighbors. Will you not of quite a few people who have a bitter experience would spoil the food to eat but could not seen to eat, good luck. Would be helpful at a time like this is also feeling the household to be able to change the frozen ingredients a little tact. We will learn about the following three points before frozen ingredients this time.

Ingredients 1. Would freeze the fresh.
It is suggested that you do not re-freezing as much as possible 2..
Let's ensure the space of three freezer..

Ingredients 1. Would freeze the fresh.
What fresh ingredients that you are trying to freezing in the freezer now. When the freezer will freeze freshness in good condition as possible. There is also likely to cause food poisoning symptoms such as in some cases compromised or retention period than the normal and damaged or frozen foods or those that are out of date, freshness is down. Try to freeze the fresh ingredients, even a little.

It is suggested that you do not re-freezing as much as possible 2..
Part of the meat and fish that are sold in such retail stores and supermarkets, it may have been frozen at the shop in advance to give the shop, are on display in a state that was extracted was cut there. Avoid as much as possible of the food that has been re-frozen once thawed basically. If you re a frozen food that will make sure to confirm whether or not it is always fresh. Alternatively, I can also be done from the way of a frozen once and seasoning.

Let's ensure the space of three freezer..
Is not enough that I can not believe they did not have a place to prepare the ingredients for frozen, frozen. Refrigeration space tend to rely unconsciously. Have sufficient shelf life may be too much food but is buried too packed. I would like to do sometimes manage the temperature of the freezer or freezer date and do not have too high.