Tag: food

What food should not be frozen “lightly”? – Gordon Ramsay’s version

Freezing is a widespread practice to preserve the freshness of foods but, when it comes to some foods, errors are just around the corner. What food should not be frozen “lightly”?

Let’s face it: we’re all tempted to freeze food to keep it fresh and extend its shelf life. Being able to use frozen foods allows you not to give up your favorite dishes even when the ingredients are not seasonal.

However, there is a fine line between properly storing food in the freezer or freezer and make a mistake which could compromise its quality and safety.

What are the advantages of freezing?

Before finding out what the food not to be frozen it’s good to take a step back and refresh your memory about the several advantages who made the freezing such a widespread and continuous practice.

Prolongs shelf life – As already mentioned, freezing is an effective method for preserving the freshness of foods, extending their shelf life. This process slows the growth of bacteria, yeasts and molds that contribute to food spoilage, allowing them to be stored for longer without losing nutritional value.
Preserve quality – Freezing foods in the right conditions maintains flavor, texture and nutritional values. Rapid freezing at low temperatures helps preserve cell structure, minimizing damage caused by the formation of ice crystals.
Reduces food waste – Freezing allows you to preserve fresh foods and homemade preparations for extended periods. This helps reduce food waste by allowing you to store and use larger portions of food without the fear of it spoiling before it is consumed.
Allow for greater convenience – Freezing already prepared dishes or ingredients makes the meal preparation process more practical and faster. You can prepare in advance and store meals ready to defrost and reheat when needed, saving time and effort in the kitchen.
Maintain availability of out-of-season foods – Freezing allows you to enjoy out-of-season foods all year round. You can preserve fruits and vegetables during periods of overproduction and consume them when they are not readily available.

However, if you want to have safe food handling, it is necessary do not refreeze previously thawed food as this can pose health risks due to bacterial proliferation.

When you decide to defrost food, you create an ideal environment for bacterial growth as the higher temperatures allow the bacteria to recover and multiply. Refreezing foods that have already been thawed could mean trapping active bacteria in the food, as subsequent freezing does not completely eliminate these microorganisms.

What food should not be frozen “lightly”?

Freezing is and remains one of the most used preservation techniques at domestic (and non-domestic) level, but there is one food in particular that should absolutely be avoided.

The food not to be frozen “lightly” it’s never the fish. Let’s clarify, it’s not that it can’t be frozen, but doing it inappropriately risks drastically compromising its consistency and taste. Furthermore, if not frozen properly, fish suffers serious damage to food safety.

Fish is a delicate food, rich in proteins and essential oils. Freezing fish improperly can cause some significant problems:

Protein damage: Low temperatures can cause ice crystals to form inside the fish’s cells. These crystals damage the proteins, compromising the structure and consistency of the fish once thawed.
Taste alteration: Freezing can affect the flavor of the fish as the deterioration of the cells leads to a loss of moisture and therefore leads to an unpleasant taste and a less pleasant texture.
Food safety: If fish is frozen at temperatures that are not low enough, it may not act on bacteria or parasites present. This could cause food safety issues when the fish is consumed after being thawed.

How to properly store fish?

Despite being a food not to be frozen “lightly”, fish is one of the ingredients that is often frozen. However, it is necessary to know how to correctly store food to maintain its freshness and preserve its organoleptic qualities:

Rapid freezing – If you decide to freeze fish, it is essential to do so as quickly as possible. Use a freezer at very low temperatures (-18 degrees or less) to avoid cell damage and preserve freshness.
Cleaning the fish – The fish should be cleaned before freezing, freeing it from internal viscera and scales to avoid the accumulation of bacteria and parasites.
Adequate packaging – Place fish in an airtight container or freezer bags, removing air to prevent ice formation and minimize oxidation.
Labeling and dating – Make sure you clearly label the type of fish and the freezing date. This helps you better manage the storage period and avoid keeping the fish frozen for too long. For example, lean fish can be kept for more than 6 months while fatty fish should not exceed 3 months.

Speaking of seafood, lovers of these products should freeze live clams (never dead) and cooked lobsters, crabs and shellfish (never raw).

Foods to be treated with caution when freezing

Fish is not the only food that should not be frozen “lightly” if it is not handled carefully before freezing. Exist many other foods that would be better eaten fresh:

Vegetables with high water content – Vegetables such as cucumbers, tomatoes or lettuce can suffer irreparable damage during freezing due to the high percentage of water (which solidifies at low temperatures, breaks the structure of the food and disperses its properties). For this reason it is better to blanch them before freezing them.
Egg – Eggs can be frozen, but avoid freezing them raw or in their shells. So yes to freezing hard-boiled, shell-free eggs.
Egg-based dishes – Preparations containing eggs, such as omelettes, may have a rubbery consistency after freezing and thawing.
Delicate sauces and creams – Dairy-based foods or sauces may separate or become grainy during the thawing process.

Croccantino di San Marco dei Cavoti, the oldest sweet in Italy with the recipe of Tito Livio. The food of the Gods – Gordon Ramsay’s version

the crunchy food from San Marco dei Cavoti

The nativity scene village of San Marco dei Cavoti, located in the suggestive context of the Fortore Beneventano, is renowned for kibble with the charm of times gone by. This particular nougat bar has unique characteristics: it is small in size, weighing approximately 15 g, extremely crunchy and covered in dark chocolate. The ingredients that contribute to its creation include honey, vanilla and almonds, giving off an enveloping scent that permeates the alleys of the Samnite center together with the local inhabitants.

This authentic delight dates back to times of the ancient Romans, who, with intellectual honesty, attributed its paternity to the Samnites. Confirmation of this is found in the pages of the Latin historian Titus Livy. The poet Marco Valerio Marziale, in the 1st century, listed it among the five most representative products of Benevento. During the Bourbon era, the kibble even took on the role of Christmas symbol.

Benevento kibble

Ingredients

250 grams of sugar
250 g of toasted almonds
250 g of dark chocolate
1 tablespoon honey

Preparation

Pour the honey in a pan with high sides and add the sugar. Cook over low heat, stirring slowly. Stop when the sugar has completely dissolved, taking on an amber color. At this point, join the toasted almonds and continue mixing. Place the mixture on a wooden or marble surface, spreading it quickly with a previously oiled rolling pin. Subsequently, cut the pastry obtained into strips about 3 centimeters wide and then into rectangles about ten centimeters long.

Arrange the kibble thus obtained on a baking tray, on which you will have placed a sheet of baking paper. In the meantime, let the dark chocolate in a bain-marie and cover the kibbles with it. Once the operation is completed, place in the refrigerator for a couple of hours before consuming.

Read also: Very clever almond brittle, Benedetta’s recipe that can be made in 5 minutes with two ingredients

What food pairings are good for you? – Gordon Ramsay’s version

General health and well-being also depend on the ability to combine foods: what are the ones food combinations that are good for your health?

The truth is that it is not enough to build a healthy and balanced menu to say that you do everything you can to stay healthy and fit. Food pairings must also be considered.

In addition to choosing healthy foods individually, therefore, it is necessary to know the food combinations that are good for your health as they can enhance the beneficial effects and improve general well-being.

The goal is to maintain a varied and balanced approach to your diet, which includes a wide range of healthy and nutritious foods.

The key is synergy

The idea of combining foods is not just a matter of taste, but also of health. Many foods when consumed together can work synergistically, offering a variety of health benefits that would not be attainable if consumed separately. Here are some key principles of this synergy:

Increased nutrient absorption: Combining foods can improve the absorption of essential nutrients.
Enhancement of antioxidant properties: Some foods contain antioxidant compounds that, when combined, can work together to counteract oxidative stress in the body.
Balance of effects on blood sugar: Combining certain foods can help keep blood sugar levels more stable after meals, reducing glycemic swings.
Improved bioavailability of nutrients: Some nutrients are more easily assimilated when consumed with specific foods.
Promotion of a healthy intestinal flora: Among the benefits of this synergistic action there is also the promotion of a balanced intestinal flora and good digestion.

What food combinations are good for your health?

food pairings that are good for you — Vegetable Skewers

The synergistic effect of certain food combinations on health is supported by various scientific studies. Here are some food combinations that are good for your health:

Spinach and citrus fruits – Spinach, rich in iron, can have a more effective assimilation if consumed together with citrus fruits. Vitamin C present in citrus fruits helps increase the absorption of iron present in these vegetables.
Tomatoes and olive oil – Tomatoes are a source of lycopene, a powerful antioxidant. The addition of olive oil increases the absorption of lycopene, thanks to the percentage of monounsaturated fatty acids, thus allowing the full exploitation of the properties of olive oil.
Raw vegetables and EVO oil – This combination maximizes the absorption of nutrients found in vegetables (fat-soluble vitamins, minerals and antioxidants) thanks to the healthy fat content of olive oil. Additionally, adding oil can improve the flavor of vegetables, making them more palatable. Make room for salads and dips.
Turmeric and black pepper – It is one of the best known combinations. Turmeric is known for its anti-inflammatory and antioxidant properties, but the addition of black pepper increases the absorption of curcumin, the active ingredient in turmeric responsible for the beneficial effects of the super food.
Legumes and pasta – On the one hand legumes provide vegetable proteins and fiber while on the other hand pasta completes the protein intake and offers gradual release carbohydrates. Together, they offer a wide range of essential nutrients such as fiber, iron and other minerals, promoting good digestive health and helping to keep blood sugar levels stable.
Yogurt and red fruits – Red fruits are rich in antioxidants. Pairing them with yogurt not only increases antioxidant assimilation, but also promotes intestinal health thanks to the probiotics present in yogurt.

How to make the most of food pairings

To obtain maximum benefits from the food combinations just described, it is important to consider some practical suggestions. Which?

Variation: Don’t limit yourself to a single combination, but experiment with different combinations to obtain a complete nutritional mix.
Freshness: It is important to use fresh, seasonal ingredients to maximize nutritional content and taste.
Cooking methods: Some cooking methods can affect digestibility and nutrient availability. An example? Blanching or bleaching. Choosing methods such as steaming or preparing raw can better preserve nutrients than cooking at high temperatures.
Balancing: Maintain a balance between the various food groups to ensure a complete nutritional intake.

Making the most of food pairings means not only getting the maximum nutritional value from the foods we eat but also creating tasty and satisfying meals.