Storage of seasoned precooked Food
The way cooked food is stored generally plays a very important role. Seasoned and cooked food should be kept cool – the lower the temperature the better.When warming up the food make sure it is thoroughly fried, baked or micro-waved before serving.
Spices react differently depending on whether they were kept in the fridge or the freezer:
- Cayenne pepper, ginger, capers, caraway, bay, cloves, allspice, vanilla, cinnamon and lemon peel keep their seasoning property.
- In contrast, anise, lovage, marjoram, nutmeg and mace, paprika, pepper and mustard lose their enhancing property during deep freezing. After defrosting it is better to re-season.
- In deep frozen food the following spices should be used sparingly as their taste can intensify: basil, dill, tarragon, sage and thyme.
- Garlic and onions get a mouldy taste when kept in prepared food over a long time.
- Prepared food which is eaten within four weeks can be seasoned and frozen.
