Why is doing it outdoors a bad idea

This cauliflower on the kitchen table is changing. You don’t see it, you can’t see it; But it changes often. It is estimated, for example, that green vegetables lose out up to 15% Of his contribution to vitamin C 15% every day.

And before that, only one thing can be said, blessed William CullenThe Scotsman who invented the time machine!

Because this is frozen: Time Machine. It is a vessel “able to stop the bacteriological and enzymatic processes that destroy food”: a vessel capable of giving us time. It is, to put it technically, a marvel.

Colin obviously didn’t invent the concept, the global geography is full Devices that use snow and ice To better preserve food. However, the path that this Scottish physicist started in 1755, the electric freezer, has been one of the most underrated technological wonders in history.

Yet it is Very central day to day From the contemporary world no one can dispute its revolutionary impact. However, every year when summer arrives, there is a part of its use that ends up generating massive problems: melting.

What is really frozen food? Let’s take a step back. The most obvious answer would be to say that “freezing” is turning the water in the food into ice. This has many advantages. The most obvious one commented on it: It destroys or paralyzes the metabolism Bacteria that spoil food.

The other big advantage is nutrition. Before everything No differences occur Important in food, and from what we mentioned earlier, frozen veggies tend to have better nutritional qualities than fresh veggies—which take days to get to the supermarket. But, as is evident, it also has negative things: the main one is that, even in foods that are best frozen, there is usually a loss of water, and with it, some ingredients are encapsulated in cellular structures.

And this is the big problem. As I said, not all microorganisms die in the freezing process. And those who survive, upon reactivation, find themselves face to face with an incredibly vulnerable environment for their breeding: plentiful water and all kinds of food.

If these three items are at “normal” temperatures, the proliferation of bacteria skyrockets. And yes, “plain” means “out of the fridge.”

A logical idea can go wrong… Finally, it is very common What matters most The defrosting time is the right time. Do them quickly. For this reason, many people tend to put the frozen pieces outdoors and, if possible, in a warm place in the kitchen.

It’s a mistake. At least since then Scientific and health point of view. Ideally, the defrosting process should be slow and in the refrigerator. That is, experts recommend removing products about 12 hours before preparation. And always in the fridge. This is the best guarantee to avoid food poisoning (salmonella, coli, campylobacter, etc.).

What if I’m in a hurry? In urgent cases, the best option (although it may not seem like it) is to use the microwave and cook right away. there A set of basic tips It can help us improve the score.

In the event that this is not possible, the best thing (without a doubt) is to eat something else.

In Xataka | Why you should keep eggs in the fridge (if the supermarket isn’t refrigerated)

Image | Kate Trevo