作者：亚博娱乐 发布时间：2019-03-15 17:00 浏览： 次
We all know freezing is a great way of preserving foods. But believe it or not, the process can make some things taste even better.
From cakes to curries, freezing brings out more of their flavour and boosts the texture.
If you think nothing beats the gooey deliciousness of a home-made cake fresh from the oven, think again. Resist the temptation to cut that first slice straight away and, instead, put your cake into the freezer.
After being frozen for 24 hours, the sponge will be even bouncier because this process boosts the moisture, so you get an even creamier and softer centre.
Let your cake cool entirely, then put it into the freezer without a wrapping. Once frozen solid, wrap it in clingfilm, and it can be kept frozen for up to three months.
When you are ready to tuck in, defrost for up to three hours, until thawed.
HERBS AND SPICES
Keeping fresh herbs in the freezer will intensify their flavour because they take on moisture during the freezing process.
Tough herbs such as rosemary and thyme preserve the best, but ginger, lemongrass, garlic and chilli will last up to six months when frozen.
Just pop stems in a plastic container and freeze.
Left out for just a few hours, crisps will start going stale and soggy. But even wrapping left-overs in clingfilm to seal out the oxygen won’t keep them super crunchy.
So if you’ve ever found yourself scoffing a big bag just so that they aren’t wasted, stop right now. Pop the crisps in an airtight bag and place them in the freezer. They will stay fresh for at least two months.
Once you open a bag of nuts, the clock starts ticking. As nuts have a high oil content, they go rancid very quickly.
Now, you have a solution — freezing will preserve the flavour and texture instantly.
To freeze peanuts, walnuts, pecans, macadamias, cashews, hazelnuts and almonds (shelled or unshelled), wrap them in clingfilm, then place them in a resealable bag.
They will keep for up to a year and, when you want to eat them, they’ll defrost in less than an hour.
Fed up with struggling to peel the skins off tomatoes? Freeze them first then, once thawed for two hours, the skin will come off easily.
That’s because the freezing process loosens the skins. While you probably won’t want to use frozen tomatoes in salads, as it makes the flesh slightly squishy, it does intensify the flavour.
Curries don’t only have to be enjoyed the first time round — you can freeze the leftovers and reheat when needed.
And hey presto!, they taste even yummier. That’s because, as the curry cools, the flavour and aroma compounds mingle together, developing more seasoned notes.
Frozen raspberries are great scattered on muesli, added to ice cream or whizzed in smoothies.
While freezing may make the berries a bit softer, it accentuates their sharp, fresh flavour, too.
Place your berries in a single layer on a baking tray and put the tray in the freezer.
Once they are frozen, you can put them into an airtight bag or plastic container and store in the freezer. They will stay good for up to a year.
Fancy a healthy, guilt-free ice cream? Then tuck into a frozen banana after dinner.
Bananas have a high pectin content, which gives them a creamy, rich texture when frozen — just like ice cream.
To freeze, peel a ripe banana and chop into thin slices. Put into an airtight container and freeze until solid (around two hours).
Decant the slices into a blender or food processor and whizz. In seconds, your frozen banana will look just like ice cream and taste every bit as yummy.
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