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Keeping the fresh food that you buy cold is fundamental so that it remains in perfect condition until it is eaten. If in addition to keeping it, the idea is to freeze it, it is important to consider a series of issues so that the freezing process is done correctly. 

Firstly, it is very important to maintain the cold chain. When doing the shopping you must leave frozen foods until last and put them in the freezer as soon as you get home. In the case of fresh foods, the majority of micro-organisms are found on the surface, which is the first area to be affected by fluctuations in temperature. In this respect, it is worth making sure that temperature variations do not reach dangerous temperatures. When freezing below 0ºC, part of the water inside the food is turned into ice. As it solidifies, the food dries which helps it to keep better. If you notice that a food has a lot of ice around it, it is possible that the cold chain has been broken. 

Organising the freezer

The advantage of freezing food is that you can have food reserves for weeks or even months. It must be well wrapped so that it does not lose texture or flavour and it must not be hot or freshly made since the food, on being subjected to a sudden temperature change, may lose properties. In the event that the food is stored in sealed containers, you must make sure that they have no air inside. That way you will prevent ice crystals from forming and stop the food from losing its natural colour, or “burning”. In the latter case, if part of a food is burnt, it is advisable to separate it from the rest and not eat it. 

Plastic bags are good packaging. They allow you to see the content and you can add a label featuring the date. The most recently made food is placed at the back of the freezer and you eat those items that have been stored for the longest period of time. It is important not to overload the freezer, because that way the cold air will circulate better. The freezing time will depend largely on the number of stars on the freezer and the temperature. The length of time a food can be kept in the freezer will depend on which type of food it is. Bread, oily fish and seafood can be frozen for three months, whilst lean fish can last for up to six months and meat can be kept for around a year. In order to ensure that the food can be kept for as long as possible, fresh products must be of good quality. 

Incompatible with the cold

If you freeze meat, it is advisable to first remove the bones and fat, because they may go off and ruin the food when it is defrosted. The best way to freeze pieces of fish, steaks or chicken pieces is to place them in the freezer spread out on a plastic tray so that they do not touch each other, and cover them with clean plastic. When they are frozen, you can easily loosen them and store them in labelled bags. That way, you can have the portions you need without the food having stuck together.

However, there are certain foods that should never be frozen. Such is the case of all those foods that are eaten raw such as fruit and vegetables like oranges and lemons, which keep better at room temperature and should be consumed fresh. Bananas cannot be frozen either as it causes their skin to go black. The cold destroys the flavour of tomatoes, potatoes acquire a sickly-sweet flavour and if they are not completely dry onions can go off. 

There is another group of foods that should never be placed in the freezer. These are mayonnaises, dressings and sauces, eggs (both in their shells and cooked), custards, crème caramel and yoghurt. If you freeze stocks and soups you should add less seasoning since their flavour intensifies on freezing. 

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