All the food that we eat can freeze. The majority does not change aspect, texture, flavor. Others (less) acquire another consistency and appearance that although they do not turn out to be harmful to the health, are not agreeable to the palate either.

It is VERY IMPORTANT To Remember;

1st to Refresh (to freeze, freezar) it is necessary to choose well fresh food, of good aspect, healthy, firm, and of the best quality.

2nd to Store the meals for portions, calculating those who are usually consumed and in accordance with the type of family (it is always better to keep in small bundles the meal, ua qie once defrosted they cannot turn to freeze).

3rd to Work in an organized manner with the meals and to condition them at once so that they are the minor possible time out of the cold.

4th to Proceed in the same way with raw or cooked meals; in the latter case, to purify the enfríamiento surrounding the source with ice or placing it in a current of cold air.

5th to Wrap the bundles correctly "WITHOUT AIR" forming a compact block and to put the date, and the content in a tag put to this effect, or if it is possible with scoreboard to place this information to the tupper or to what we freeze.

6th NOT TO FILL the FREEZER OR FREEZER of only one time, because when food places to temperature ambience, the "ideal cold" diminishes and goes on to the bundle and only after a few hours, the temperature returns to his normal graduation, (it is better to fill a third part for every time)

7th raw or cooked food can keep.
The raw simpre will have to be clean, flavored (if it is preferred), wrapped and ready to cook.
In the stews, it is not necessary to complete completely his time of cooking (to withdraw them approximately 15 or 20 minutes before they reach his exact point).Se advises to proceed so, because the ideal cold is also in certain way a cooking process inside the freezer or freezer.
On the other hand, on having warmed it up to serve it, it will reach the exact cooking point so that it comes to the table in his best flavor. The time must be calculated for every case in particular and it is possible to reduce or to increase, according to the quality of every preparation.

8th Debit to extract completely the air to him to every bundle because he is his only and real enemy.

9th not to accumulate packings inside the freezer or freezer, the best system consists of freezing the food inside packings with regular forms not to waste spaces, to withdraw them once they are firm, them to wrap in the special bags or in aluminum foil (silver-plating) to close very well, and to apply the tags (stickers) with the information.
There are a few excellent packings on the market of a plastic material that serve to freeze and to cook, therefore you will be able in only one mold to realize the operation, this way we save ourselves the packings the time and since first you cook them, then in the same packing, you cool it and place in the freezer (freezer) and then when it is already frozen, you withdraw it, place it in a sachet or wrapped in transparent role, and when you have to cook it again, withdraw the role from him and place it in the same place where you had done it, that way, with the same mold, realize all the operations that you need!!!
I will say already to you which are, and of that you them can obtain way!!

10th to make use better of the freezer or freezer, divididirlo in sections, of a such way, of withdrawing quickly what is wished without need to remove all the bundles, (one for meats, other for vegetables, other for pastas, other for sauces, etc, etc. O well a half for raw food, and other stews.

11th As soon as the bundles were frozen, they can encimar without fear of that come undone or lose if it forms, (still with the decorated cakes) because any frozen food transforms in "STONE".

12th to Pack the liquids or the meals with sauces up to filling 3/4 departs of from the packing because, on having frozen, they increase of volúmen. Once "stone" and to be able to rescue the packing, withdraw it from the receptacle, wrap it well, give the sticker (tag) and keep it. To defrost or to warm, to remove the bundle and to accommodate it inside the mold or receptacle in which it took his form and this way to take it to the stove and then to the table.

13th THE RAVIOLIS (ravioli), ñoquis of cream of wheat, of potatoes, meat pasties, pies, meat pasties, stuffed zuchini or any other meal, or dessert that serves in small portions to itself, must freeze on a flat base so that his form does not get lost, to pack them inside the special bags as if there were "stones", closing well, his gap.

14th All the vegetables (hangovers or bleachings) and the raw fruits, there is convenient to store them preivamente mixed with ascorbic acid (1 cdita. aprox. for every 1 1/2 kg of food) (also it can be a lemon juice).
This does that there survives well his natural color and his aspect of fresh air. In the whitened one (spent by water boiling) of vegetables one will add the ascorbic acid to the cooking water, in case of raw vegetables it is dusted straight on the food. To consume them we them will have to rinse (to spend them for water) a little.
As he was saying to them previously, if they have no ascorbic acid, it is possible to appeal to the juice lemon (juice) (to fall, the avocado pears, berengenas etc) and so we will prevent from oxidizing.

15th The fruits improve if natural flavor dulzón, keeping them dusted with sugar, if it is preferred sweetened, to mix 1 coffee teaspoonful with the ascorbic acid for every 150 grams of sugar and to dust both ingredients on the elected fruit.

16th Another system (it is possible to choose anyone or the one that he prefers) Consists of packing the fruit (peaches (peaches), plums, damasks (apricot) cherries, etc) covering it with a light syrup. (2 water cups, for 1 sugar cup) using later this juice to enrich salads, desserts, or drinks.
If by some cause it is allowed to him to add sugar to the food, to keep the natural fruit, without other aggregations.

17th The fruits are dusted by sugar at the moment of packing them (never earlier) to prevent from getting lost his juice. (juice).

18th All the meal that enters to the freezer (freezer) must be covered or wrapped, to prevent the natural moisture that the food detaches from going on to the compartment and forming the typical white layer that it is possible to observe in many freezers or freezers.

19th It is suitable to freeze the food during the night because it is when less the appliance is opened

20th THE FROZEN FOOD MUST NOT BE FROZEN AGAIN!!!!
The freezer, or freezer does not destroy the natural bacteria that contain the food, only THEY STOP HIS PROCESS, for it once defrosted THEY CANNOT FREEZE AGAIN SINCE THE PROCESS OF NATURAL DECOMPOSITION CONTINUES, WHEN THESE ACQUIRE TO TEMPERATURE AMBIENCE. (the state in that they were before being frozen)
THEY CAN only TURN TO FREEZE ALL THE MEAL THAT SPENDS FROM ONE STATE TO OTHER (CRUDE OIL TO COOKED) Example: Coated in breadcrumbs escalopes (milanesas), hangovers, which are fried, the already cooked surplus can return to the freezer or transform it into what he wishes, into escalope to the Neapolitan because I will put them over tomatoes sauce and quesocremoso.

SINCE THE FOOD MUST FREEZE!!