Cold Storage Kelowna – Things to Consider

If you’re a raw foodist who works in a health food store, you’ve probably come across one or two people asking how to store their raw meat. Whether it’s for a quick pickup with a buddy on a weekend or for freezing into a zippered freezer for later use, you know that there are different ways to store meat in order to maximize shelf life. There’s also a lot of information about how to clean meat properly in order to prevent contamination. If you are a new raw foodist and have never tried to store your own meat, here is some information to help you out. I strongly suggest you to visit Cold Storage Kelowna to learn more about this.
Some common examples of Cold Storage are meats that are never frozen, like ground beef or chicken; products that are not usually cooked (such as sausages, bacon, etc. ), and fish and seafood which are usually stored on ice but are not actually “frozen” yet. Examples of “prepared” food that should be stored at room temperature include fruits and vegetables that are normally stored at refrigerator temperature (room temperature ideally), and other foods which are supposed to be cooked, but are normally stored on the cold side of the fridge for best quality taste and shelf life. Some popular food preservation techniques are drying (air-drying, oven drying, etc. ), canning (preserving food without the aid of water to extend its shelf life), and smoking (producing a smoke-like flavour in certain foods).
While you should avoid both dry and hot data storage methods for meats and most other food items, there is a method which combines the best of both cold and hot storage methods. The idea behind this storage technique is to store food (or meats) at their optimum temperatures, so that the flavour is preserved while moisture is lost. This technique also allows for long-term storage of food and is therefore ideal for raw food enthusiasts. Cold storage or cold freezing is therefore more about maintaining quality than retaining the freshness of your food!