Freezing rules:

. The quicker the food is frozen and the slower it is thawed, the better will be the final result.  The bag’s thickness also influences the outcome, so the thinner the bag the better the result. Silvex bags are specially thin to guarantee a successful frezzing process;

. Always remove any excess air from the package to be frozen, because this may impair the freezing process;

. Place an identifying tag with the food name, amount and freezing date. It becomes much easier to identify;

. Freeze portions ready to be used in one time, so that you don’t need to thaw all the food to later only use half;

. Keep a list of all the frozen food.  This way you don’t need to open the freezer unnecessarily;

Thawing rules:

. It is not enough to preserve the food properties once frozen. We should also be attentive not to lose food quality while thawing it;

. So that we are not impairing the quality of the food, avoid thawing it under running water;

. Frozen vegetables that underwent the blanching or parboiling process can be immediately stewed or cooked;

. Sauces may be directly thawed in a pan over low heat;

. Other foods, including meat, poultry, fish, pastas, filled cakes and frozen desserts, should be removed from the freezer 24 hours before its preparation and placed in the fridge;