Freezing Point

We quiz Gino Gonzalez on the best way to freeze food.

We quiz Gino Gonzalez, of Buenisimo and the Center for Asian Culinary Studies (CACS), on the best way to freeze food.

Why freeze?
"Freezing is one method used to preserve food. It slows down the decaying of and the chemical reactions to food. And because water turns to ice, bacteria cannot penetrate through the frozen fare."

How do you freeze food?
"Vegetables Leafy vegetables cannot be frozen and cucumbers, lettuce, and radishes lose their crispness when frozen."

Vegetables ideal for freezing include carrots, string beans, sayote, cauliflower, and broccoli. To freeze them, blanch vegetables until half-cooked. Then immediately shock them in ice water to halt the cooking process. Drain, pack, and seal them properly in resealable plastic bags before freezing."

Meats
"Marinate the meat then keep it in the chiller for 24 hours to absorb the marinade. Place in a resealable plastic bag then place in the freezer.

Seafood
The process differs depending on the seafood. Prawns can be frozen. For fish, make sure to gut and take out their innards before putting them in a resealable plastic bag to be frozen. For clams and mussels, first put them in simmering water and cook until they open. Discard those that remain closed. Leave clam and mussel meats in their half shells. Shock them in ice water and immediately pack in resealable plastic bags. Freeze."


What foods do not freeze well?
"Cooked eggs and gravies or sauces that have been thickened with cornstarch tend to break down when frozen. Cooked pasta may become too soft when reheated, so it’s not freeze-friendly either."

How long will food remain frozen if the power goes off?
"If you have a freezer that forms frost, food will last for up to 24 hours after a blackout, as long as the freezer is not opened. If you have a no-frost freezer, food will remain frozen for about 12 hours."

Can food be refrozen if it has been previously thawed?
"A lot of food items cannot be thawed then frozen again because they become susceptible to bacterial action. The food's texture may also change. They lose their crispness or become extra soft. The only foods I can think of that may be refrozen are beef, pork, lamb and poultry. I wouldn’t risk the others."

Photography by At Maculangan | Styling by Angelo Comsti

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