5 Mistakes To Avoid When Disbursing Frozen Food

Illustration of the error when withdrawing frozen food and the right method (Freepic)

YOGYAKARTA Disbursing frozen food stocks in the freezer, may not be complicated. But when it's tight times, the ideas that are born often don't help but make your plans messy. So, recognizing how to arrange, choose, and treat before utilizing frozen food need to be done properly. Here are the mistakes that need to be corrected when disbursing frozen food.

This principle is often applied in managing food stocks in refrigerators. FIFO is an acronym for first in, first out, which means 'first entry, first exit'. This principle is followed by a skinner professional, ranging from food ingredients sellers, restaurant chefs, and you also have to do it.

Tips, instead of throwing away the front and center foods of the freezer, it is better to pile up new food ingredients under the old stock. If it is regulated this way, the old frozen food is more accessible.

Do not let a frozen chicken's chest dilute by removing it from the freezer and keeping it quiet on the table in room temperature. This can damage the quality of the food, the risk of a microbial breeding ground, or a temperature of 4 60 degrees Celsius is referred to as a danger zone. So choose a safer disbursement method such as placing food under running cold water, or disbursing it in the microwave quickly or keeping it in the refrigerator overnight.

Disbursing with warm water, perhaps ideas that arise quickly in the head. However, food safety experts reported by The Kitchn, Thursday, March 30, do not recommend soaking frozen food with warm water. Tips, fill a large bowl with cold water and soak your dinner in a closed chicken-top pocket. If the cold water starts to rise in temperature, add more cold water.

Frozen foods that have been wrapped and stored in the freezer, often more than one layer. This means that if you disburse raw meat directly, other stocks will automatically melt. Not to mention that if the bag is torn and becomes a breeding ground for microbes, it will be troublesome as well as unhealthy. So it is advisable to separate it in the umbrella, then disburse it in the lower refrigerator.

Have you ever processed frozen food, but the food menu changed? For less than an hour, it's still safe to keep it back. But more than an hour even though it's still cold, the chicken's chest or red meat has entered the 'danger zone' temperature range. So it is recommended that if you have disbursed the food and more than 1 hour, immediately cook at a safe temperature. After that, you can be frozen again even though you need to measure the texture and taste when you have to disburse it again.

What if frozen food is cooked immediately without being disbursed first? Food ingredients such as salmon and chicken can be cooked safely in a frozen state. It's just that consider the time, because it takes 50 percent longer than cooking ready-to-cool ingredients according to the safe recitation temperature.