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Usually, I prepare food in large quantities and freeze most of it so I don't have to cook the following days. I'm used to the part where food that is frozen the normal, slow way loses some of its o...
Question
food-preservation
#2: Post edited
by
manassehkatz
·
2020-06-24T15:27:35Z (over 4 years ago)
Usually, I prepare food in large quantities and freeze most of it so I don't have to cook the following days. I'm used to the part where food that is frozen the normal, slow way looses some of its original texture, flavour and firmness.- As I can't do anything about the freezing process for I only have the stuff I have, I thought about how frozen food should be optimally reheated to avoid additional damage as much as possible.
- How can I best reheat frozen food while preserving most of its original properties (flavour, etc.)?
- The question specifically targets food I prepared and not frozen food you can buy in your supermarket.
- Usually, I prepare food in large quantities and freeze most of it so I don't have to cook the following days. I'm used to the part where food that is frozen the normal, slow way loses some of its original texture, flavour and firmness.
- As I can't do anything about the freezing process for I only have the stuff I have, I thought about how frozen food should be optimally reheated to avoid additional damage as much as possible.
- How can I best reheat frozen food while preserving most of its original properties (flavour, etc.)?
- The question specifically targets food I prepared and not frozen food you can buy in your supermarket.
#1: Initial revision
by
Zerotime
·
2020-06-14T09:47:47Z (over 4 years ago)
Usually, I prepare food in large quantities and freeze most of it so I don't have to cook the following days. I'm used to the part where food that is frozen the normal, slow way looses some of its original texture, flavour and firmness. As I can't do anything about the freezing process for I only have the stuff I have, I thought about how frozen food should be optimally reheated to avoid additional damage as much as possible. How can I best reheat frozen food while preserving most of its original properties (flavour, etc.)? The question specifically targets food I prepared and not frozen food you can buy in your supermarket.