Congelar e descongelar marmitas: A verdade! | Camille Ferronato

Summary

In this video, nutritionist Camile Ferronato shares expert tips on how to freeze and defrost meal prep properly to avoid watery meals and ice crystals. She emphasizes the importance of cooling food before freezing, properly sealing containers, and avoiding excess moisture during preparation. Camile also provides guidance on handling specific foods like zucchini, beans, and sauces, ensuring they don’t release unwanted liquid when frozen. Whether you’re meal prepping for yourself or your clients, these tips will help you preserve the quality of your meals and prevent common freezing mistakes.

Takeaways

• 😀 Properly freezing and defrosting meals helps avoid excess water and ice crystals in the container.
• 😀 The main issue with excess water in meals isn't the defrosting process, but the way food is prepared and frozen.
• 😀 Always freeze meals when they are cold, not hot, to avoid condensation forming inside the container, which turns into ice crystals during freezing.
• 😀 To prevent water accumulation in meals, foods like zucchini, which contain a lot of water, must be prepared and cooked correctly before freezing.
• 😀 Freezing meals too slowly (e.g., placing hot food in the freezer) increases the chances of water forming in the meal after defrosting.
• 😀 When freezing, always let the food cool in the fridge before sealing it in containers and placing it in the freezer.
• 😀 Foods that release a lot of water (e.g., zucchini, eggplant) should be pre-cooked or seared to reduce their water content before freezing.
• 😀 It's important to avoid adding extra water when cooking vegetables for freezing; the natural moisture from the vegetables is sufficient for cooking.
• 😀 To avoid excess water in frozen meals, cook vegetables like broccoli using steam, or sauté them instead of boiling them.
• 😀 Foods rich in starch, like beans, don’t release excess water upon defrosting and remain dryer, which is normal.
• 😀 The two methods of defrosting meals are slow defrosting in the fridge and quick defrosting using a microwave, both of which are effective when used correctly.

Q & A

Why does water accumulate at the bottom of my frozen meals?

Water accumulates at the bottom of frozen meals because the freezing process was not done correctly. This usually happens when food is placed in the freezer while still hot, causing condensation that turns into water during the thawing process.

How can I prevent ice crystals from forming on the lids of my meal prep containers?

Ice crystals form on lids when food is hot when placed in the freezer. As the food cools, moisture from the food condenses on the lid, and when frozen, this moisture forms ice. To prevent this, allow food to cool completely before freezing, so it doesn't release moisture during freezing.

What is the right temperature for food before freezing?

Food should be completely cool before being frozen. It’s recommended to cool food in the fridge or at room temperature before transferring it to the freezer. Placing hot food in the freezer causes slow freezing, which leads to the formation of ice crystals and more moisture in your meal prep.

How should I prepare watery vegetables like zucchini for freezing?

Watery vegetables like zucchini should be cooked with care to prevent excess moisture. It’s recommended to sauté them to form a light crust, which helps to reduce their water content. This step prevents them from releasing too much water when thawed.

Can I add extra water to my vegetables when cooking them for meal prep?

No, you should avoid adding extra water when cooking vegetables for meal prep. Vegetables like carrots, peas, and zucchini contain enough water naturally. Adding water can make them too moist, which will result in water pooling in the bottom of your container after freezing and thawing.

What is the best method for cooking vegetables before freezing?

The best methods for cooking vegetables before freezing are steaming or sautéing. Steaming avoids direct contact with water, while sautéing helps vegetables lose excess moisture. This way, they maintain their texture and don't release too much water when frozen and thawed.

Why does food with starch, like beans, not accumulate water after freezing?

Foods high in starch, like beans, tend to absorb liquid during freezing and don't release excess water when thawed. The starch helps absorb and retain moisture, meaning they usually stay dry and firm after being frozen and reheated.

What is the difference between slow and forced thawing methods?

Slow thawing involves transferring frozen meals to the refrigerator to thaw gradually, which helps preserve texture and flavor. Forced thawing uses a microwave or quick heat source to thaw food rapidly. Both methods are effective, but slow thawing is generally preferred to avoid excess water release.

Can I freeze food directly in the microwave from frozen?

Yes, you can freeze food and then thaw it directly in the microwave. This is called forced thawing. However, it's important to note that thawing frozen food in the microwave may cause it to cook unevenly, so careful monitoring is necessary.

How can I test if my freezing method is working correctly?

To test if your freezing method is effective, freeze a small batch of your meal prep, then thaw it and check for any water pooling at the bottom or ice crystals on the lid. If the food maintains its texture and doesn't release excess moisture, your freezing method is working correctly.