Kitchen tips (freezer vegetables, how to spot fresh fish, the usefulness of brightly colored fruits and vegetables)

Fish is fresh if:
-It’s easier to clean
-sinks fast in a pot of water. A fish is spoiled if it swims on the surface due to gases produced by microorganisms
-the gills are red. The lighter the seizures, the older the fish
-any fish can stay fresh for a day or two days if you roll it in heavy salt and then in a dry kitchen cloth.
How long vegetables can stand in the freezer:
– Most types of vegetables can last up to one year in the freezer.
-The vegetables should first be blanched or washed under running water (briefly placed under hot water or steam). This stops the enzyme activity. Otherwise, the vegetables harden faster, losing color and flavor.
-After blanching vegetables should be washed with cold water to stop the cooking process.
– Put refrigerated vegetables in plastic bags or a box. Then in the freezer (within 24 hours at the latest, it should be kept in the refrigerator).
Multicolored, vibrant foods provide all kinds of nutrients needed by the human body. It is always the most delicious and healthy food. Fruits and vegetables of bright colors contain phytonutrients and substances that provide protection against obesity, tumors and heart disease.
Lettuce, spinach, zucchini, broccoli, green pods, kale, soy-protect against Alzheimer’s disease, macular degenerative changes, lung tumors
Strawberries, tomatoes, apples, cranberries, melons, radishes, protect against cellular damage, breast and prostate tumors
Pumpkin, potatoes, carrots, apricots, oranges, lemons, corn and pineapple – protect against heart disease, asthma, stroke, rheumatoid arthritis
Garlic, onion, pears, black beans, cauliflower – protect against hypertension, high cholesterol and bone loss
Grapes, figs, blueberries, red cabbage, eggplant and plums-shields from premature aging, memory loss, tumors and heart disease.

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