Whether chicken breast, turkey escalope or roast goose – poultry is the high flyer among the meats. It not only tastes good, it is also healthy and rich in protein. But did you know that a chicken is always female, but a chicken is not always male? We are going to answer the most important questions about poultry.
Fruit and vegetables are harvest fresh, fish is still frozen on the fishing vessel. This keeps important nutrients and food can be stored for several weeks, some even up to a year.
However, frozen food should not be kept for too long. Especially with fruit and vegetables, there is also a loss of nutrients in the freezer compartment: After four months’ storage, this is 15 percent of the vitamins contained, and after one year already 55 percent. Even meat and fish lose a few weeks, a portion of their vitamins.
Why is poultry considered healthy?
Hardly any fat and high-quality protein – no doubt, poultry is healthy. Chicken and turkey is especially valuable because it consists of almost a quarter of protein. And that resembles – unlike plant protein – strongly our own body protein and can be processed by the organism almost completely.
In addition, these two types of meat are very lean: 100 grams of breast meat contain just under a gram of fat! Somewhat fatter poultry cannot compete: the fat content of duck and goose is at least five or eight percent. Tip: When preparing poultry always remove the skin, because most of the fat sits directly under the skin.
How much poultry should you eat?
In general, the Society for Nutrition recommends eating no more than 300 to 600 grams of meat a week. That’s about three portions of 120 grams each. The SN does not differentiate between white (poultry) and red meat (pork, beef or lamb). The latter may be studies after carcinogenic. This relationship could not be demonstrated in poultry meat. Whether white or red – on the whole we people eat too much meat. Per capita consumption averages more than 60 kilograms a year, of which well over 11 kilograms of poultry.
Tip: Do not eat meat twice or three times a week – but at least once a week.
How many calories does it have compared to other meats?
Due to its high protein and low fat content, poultry meat is low in calories. The exact calorie content depends on the body part. The leanest is breast meat – between 100 and 130 calories per 100 grams. The reason: The breast helps the animal to fly. Therefore, it consists almost only of muscle (protein) and contains hardly any fat. There are many small muscles in the club or thigh, separated by thin layers of fat.
As a result, this body part contains more calories – between 150 and 170 calories per 100 grams. In comparison, 100 grams of beef steak contains 126 calories and 100 grams of pork chop 133. Tip: Although not much lower in calories, poultry contains less cholesterol and is easier to digest.
What do I have to consider when shopping?
Make sure that the poultry comes from Germany. Meat measures in general have stricter regulations and quality controls. The origin can be recognized by the three “D” on the packaging. These guarantee that the poultry hatched in the country, was raised here and was also processed. In general, the quality of meat depends mainly on the rearing. Chickens, turkeys and the like from the ground are quickly raised and cannot move much. As a result, their clubs are not as strong as those of free-range animals. Tip: Feel the meat! It should be relatively firm and not soft.
Also pay attention to the color – it should be flesh-colored in chicken and turkey and not too white. Exception: The skin of a corn chicken or a corn poultry is yellowish. That’s because the chicken was mainly fed with corn. Duck and goose, on the other hand, are a bit darker. For frozen poultry: Under the packaging no ice crystals should have formed. The meat should be free from freezer burn – white and dry. Freeze poultry, it is eight to ten months durable.
Is organic poultry healthier?
One thing is certain: Organic poultry is more expensive. And what is the reason? The elaborate rearing – for example of chickens: According to Federal Statistical Office, only three percent of chickens are kept organic. For farmers, this type of farming is costly.
Because unlike conventional chickens live organic chickens almost twice as long before they are slaughtered. This means for the organic farmer that his chickens need on the one hand twice as much (organic) food, but on the other hand need twice as long space in the barn. The special rearing you taste the meat: Organic poultry is often more aromatic and juicy. Whether it is also healthier, is not clear. There are no studies that prove that.
Freezing Chicken Salad
Who is not familiar with this: Leftovers of pasta chicken salad are left over from the last party? The delicious pasta salad is too bad to give him in the garbage can.
But the next day, the pasta salad should not be back on the table or is it just too much for the food the next day. So what about the pasta salad? Can the pasta salad be frozen?
The problem: the noodles!
The noodles themselves could be a problem if the pasta chicken salad is thawed after freezing. Above all, it is problematic because the pasta could become mushy. Anyone who has ever frozen pure noodles and wanted to eat them again later may know it. The noodles have lost their consistency, are soft, almost full of water and then become soggy. It may happen that the pasta from the salad will be, but it does not have to.
Many people freeze pasta and also pasta salad and cannot report on this problem. The noodles should still be edible after thawing and without loss of quality. Again, others report that the pasta has become totally soft from freezing and thawing.
The problem: the dressing!
A problem can also be the dressing. Mayonnaise is not really good for freezing. When thawing, the individual ingredients of mayonnaise separate. She is then no longer handsome and taste it will not taste like before freezing. And also the mayonnaise substitute yoghurt will not be the same after freezing the taste here.
Anyone who has used a pasta salad recipe with oil and vinegar will experience no loss of taste by freezing these ingredients alone. Who would like to serve the pasta salad with oil and vinegar later no longer as a salad, but maybe as a colorful noodle pan, which has very good conditions with oil and vinegar.
The problem: the vegetables!
Frozen vegetables in particular those ingredients that have a high water content should not be frozen. Anyone who has processed cucumbers and tomatoes in the pasta salad should be aware of this point. Due to its own water content, these ingredients will also lose their own water after thawing and will not taste good. And the look of the ingredients will not be the same after freezing the pasta salad. They will often have a brownish discoloration.
This can also be said of a pasta salad made with fruit. Strawberries or tangerines will no longer be of the same quality as frozen before freezing.
Good for freezing are such vegetables as peas, green beans or asparagus. Anyone who has made his pasta salad with these ingredients, at least in the vegetables perceive no taste or visual change.
Defrost fish and meat properly
To keep fish and meat in good quality, do not thaw the frozen products at room temperature.
- The simplest and most energy-efficient option: Place the vacuum-packed pieces on a plate and place in the refrigerator overnight. Thus, the thawing process is slow and the cold also supports the refrigerator at the same time.
- If fish or meat is loosely packed in a cardboard box or plastic bag, put as many fillets as you need in a freezer bag and seal well. Put the bag in the fridge for a few hours.
- If you want to go faster, put the fillets (if they are vacuum-packed) in a bowl of cold water. Depending on the size of the packaging, the defrosting time is reduced to less than 1 hour.
- Dab thawed fish or thawed meat dry before processing.
- Freeze again or not? In principle, you can freeze foods that have been thawed in the refrigerator. Even if they have been thawed, roasted or cooked, this is possible. Whether it makes sense in terms of taste, is another matter. Only if the food has been standing for some time at room temperature and microorganisms had opportunity to develop, you should refrain from it – Salmonella danger.
If you can’t eat everything at once, fruit or vegetables from the freezer are a perfect choice. Vitamins and other nutrients are still largely contained, also eliminates the thawing.
You can put the frozen vegetables directly into pots or pans, icy fruit immediately on the bottom of the dough. From frozen fruit, you can cook great jam in the winter or serve it thawed to serve desserts.
General tips on freezing food
Most of the freshly baked foods you can cook for at least two days in the refrigerator before cooking, and there are different rules for freezing in the freezer for a long time in freezing. Although it is overwhelming to store freshly purchased foods, we sometimes have to make it easier and use the remnants or buy more food in order to save time during the week. If you are unsure which type of fresh food can wait for up to five days, and how much it can freeze, check this list.
Different salads are certainly not good in the freezer, and if you plan to make them for several days, do not count on more than three in the refrigerator. All salads that contain pasta, tuna, eggs, chicken, ham and similar foods can be kept in the fridge for a maximum of three to five days.
Canned meat such as ham or meat breakfast after opening in the refrigerator can be stored for three to five days, and if you freeze it, eat it in the month to two.
Fresh sausages should also be used in a few days, and if you freeze them, keep them in the freezer for a maximum of two months.
You can keep freshly minced meat in the refrigerator for only two days, and it may be for up to two months. You can still use different roast snacks for up to five days if you keep them in the fridge. If you are planning to freeze something, different rules apply, says foodsafety.gov. You can store the steaks in the freezer for 6 to 12 months.
Chicken or turkey in a refrigerator can also be kept for up to two days and then you should take advantage of them. If you like such a piece of meat, you can have it for up to a year.
The remains of cooked meat in the fridge should be up to four days and freeze up to half a year. In case you have some garlic or goulash meat, use them in the next three to four days, and in the freezer can be two to three months.
Some fancy a cold pizza and if you are one of them, you can enjoy it for three to five days. Maybe you did not know, but pizza can be frozen and kept in a freezer for up to two months.