Transformar los alimentos para dar vida a platillos tan cotidianos como un caldo de pollo involucra varios pasos a seguir para que al consumirlos no solo se vean, huelan y sepan deliciosos sino que al recalentar y comer lo que sobró tengamos la seguridad de que el método de conservación fue el adecuado.
Una de las costumbres más arraigadas entre quienes cocinamos un día para el resto de la semana es esperar a que los platillos preparados se enfríen antes de guardarlos en el refrigerador o congelarlos.
Planear los menús de la semana nos permite comprar los ingredientes con anticipación, gracias a lo cual ahorramos algo de dinero y evitamos la clásica pregunta: ¿qué vamos a comer? Sin embargo, no siempre sabemos cómo conservar los alimentos frescos ni qué hacer cuando detectamos ciertas irregularidades, como que la cáscara de las papas esté verde.
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