Food processing is as old as man, since the
primitive man, except for finding its food, he cared
diligently and for its maintenance!! The manner and proper storage of various types of food is our responsibility!!….
Useful cooking tips-instructions, in food preservation issues, such as the correct Cooling sequence, Defrost.
1. The fresh meat (lamb-goat-beef-veal) maintained for several days (10-12) after his slaughter, in the refrigerator and at a temperature of 2ºC, so it is not necessary to freeze them if they are to be eaten immediately (4-5 days after their purchase).
2. Defrosted food must be cooked in 24-48 hours after thawing. The reason is that after defrosting the germs grow up to 20 times faster…
3. Do not refreeze, of already defrosted food.
4. Hasty defrosting is prohibited. The correct order is: Freezing-Refrigerating-Ambient Temperature.
The way is as follows: blanch them in water at a temperature of 45º-90ºC for 1-2 minutes, cool them in cold water with ice cubes, drain them and freeze them in appropriate packages. This is how they do it in remote villages even today.