The current domestic life is characterized by an expression: lacking in Time!!!
Although it is true and this is reflected in the organizazión of any hearth, it is in the kitchen where mñas one feels this lack, which every day reduces the culinary options, which end up limiting themselves to a grilled fish, or an escalope to the cursory ones and different and varied salads!!
This is an unbalanced and uneconomical criterion, not only it reverberates in the family budget but and much especially, in the absence of a combined diet and according to the laws of the nutrition.

The home-made skills to learn to freeze, benefit tremendously the task from several angles since they can can present food in other periods in any moment and in the best conditions of freshness and hygiene, what it allows us to serve menúes finished, in spite of only opening the door of the freezer (freezer).

I will tell them some of his advantages:
1st they can be prepared menúes for the whole week, one month or one year (depending on the characteristics of his freezing or freezer and of the food)

2nd The food freezes and defrosts, warms or cooks inside his original receptacle, what avoids unnecessary steps inside the kitchen.

3rd it is possible to satisfy the taste of all because, on having eaten frozen, it is possible to consult that he prefers to eat up before organizing the menu of the meal or of the dinner.

4th to We allow to have to hand food of all the stations, conditioning them when they abound and more economic (sales) are to use them when it is wished.

5th The cold concentrates the flavors (the proper ones of every food and those who join them to enrich), from there, that many persons say that the frozen meal is tastier.

6th Is very important knowledge that the method of Freezing already implies a PRE-COOKING, for it the food that freeze (freezan) and then they are cooked, they unplunge less cooking time that that others that did not happen for this process.

7th The cold preserves the nourishing values and this is an example: The spinach cooked by the traditional method, preserves only 24 % of his iron; previously whitened (spent by water boiling) and then frozen, they allow to retain 63 % of this value.

8th the culinary tasks are organized better arranging them with a dynamic criterion; one day to cook meats, other for vegetables, other for desserts, etc; after one week there will be menúes finished to serve in any moment.

To learn to Freeze and his Benefits