a) Certain flavorings such as herbs,spices,garlic and onions can change under freezing conditions; they can also crossflavour other foods if packaging is inadequate. Their use in frozen cooked dishes should be sparing, and the dishes containing them should not be stored for more than four weeks. It is often more practical to add these flavorings during the reheating process before serving.

b) Salt and fat react under freezing conditions to cause rancidity, and salt is best added to meat and fish when cooking.

c) Too much sugar prevents successful freezing, and such items as fruit puree and ice cream should not be oversweetened.

d) Flour in sauces, soups and stews may cause curding on reheating and these are best thickened by reduction, or by using tomato or vegetable puree or conflour.

e) Starchy foods such as rice, barley, pasta and potatoes do not freeze well in soups and stews and should be added during reheating.

f) A few items should not be frozen on thier own, or incorporated into recipes. These include hard-boiled egg whites, custards, soft, meringue topping, mayonnaise and salad dressing, milk, puddings.

** Asian Recipes** and ** Low Cholesterol Diets**

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**Chinese Cuisine** and Slimming Diet **

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Most Chinese, Indonesian and Indian recipes call for spices. For maximum flavor, whole spice seeds should be fleshly ground each time spices are required. If you do not have a granite mortar and pestle you will find and electric coffee grinder or small powerful blender an ideal substitute. “Wet” spices such as ginger, garlic and onions are often ground prior to cooking.

Once again, a blender with a small jar will do the trick, provided you add little liquid to keep the blades turning, if the recipe calls for the ground ingredients to be fried in oil, use a little of this during grinding; if they are to be simmered in liquid such as coconut milk, add a tablespoon or two of this instead.

Please refer some **recipes here** and **healthy recipes**

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