When defrosting food, it is necessary to avoid some mistakes that are very dangerous for the health of the organism.
THE MOST READ TODAY
A lot of foods can be safely frozen: with this storage method, food can be reused even after several months.
In a life as hectic as today, the freezer is of paramount importance. Sometimes there is little time to prepare a side dish: removing it from the freezer and reheating it is truly a godsend.
On the market, there are many foods that must be stored in the freezer, to then be promptly heated and served. For example, think of sticks, sofficini, plaice fillets and so on.
Even cooked soups, fried vegetables and greens and sandwiches can safely be frozen. The problem exists when defrost the food in a widespread but somewhat wrong way.
If you make this mistake, you risk also endangering the health of your organism: you don’t mess around with nutrition and it is always very important to know tricks and methods to avoid problems.
If you defrost food in this way, you are making a mistake: the mistakes that put your health at risk
If you defrost food in this widespread way, you must know that you are absolutely wrong: the mistakes you are making also put your health at risk.
The defrosting phase is very important: each product needs a certain amount of time to return to its primordial phase.
Do not use hot water per speed up the process: this practice would allow bacteria to proliferate. Always leave them in a bowl, for example adding a little cold water.
If you want to use the modern ones microwave, do not leave the food for a few moments at very high temperatures: some parts of the food could remain frozen, thus allowing bacteria to proliferate. Remember that the only way to ‘kill’ bacteria is through cooking.