Solidifying is an incredible method to hold the surface, flavor and shade of nourishments and can assist you with your week by week menu arranging so staying away from squander.
The two principle things to recall when solidifying are initially, once defrosted don’t re-solidify, simply cook straight away and besides, never refreeze defrosted meats or fish.
It’s critical to recollect these standards to maintain a strategic distance from nourishment harming and it merits specifying that sustenance containing fixings that have been defrosted can then really be solidified again once they have been cooked. So defrosting some meat mince, cooking a spag bol with this mince and after that solidifying it is impeccably alright.
Make sure to guarantee things are very much wrapped to shield them from cooler consume caused by delayed presentation to solidifying chilly air.
Gentler herbs lose shading and structure and are best not solidified. Herbs such rosemary, thyme, lemongrass, chives and mint stop best and can keep for up to three months. An extraordinary tip is to solidify cleaved herbs with water in ice 3D square plate. These are extraordinary for utilizing as a part of soups and goulashes.