freezing

How is it possible that Spain is freezing in the middle of a ‘warmer than normal’ winter?

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When you look out the window these days, it’s easy to ask yourself a very clear question: didn’t they say that This was going to be a warmer than normal winter.? With the storm Francis opening the door, followed by Ingrid and Joseph, and the snow level plummeting up to 500 meters in the northwest, the thermal sensation in January 2026 is far from “mild”. And although we can think of an error by the AEMET in its predictions at the beginning of the season, the problem is in the probabilities What was said. The AEMET in his initial prediction For this winter they did not use a crystal ball to ensure days of sun and beach, but rather they resorted to prediction models that showed a probabilistic situation: they placed almost all of Spain in the warm tertile. This means that there was a very high probability that the average temperature for the entire quarter was among the 33% warmest winters in the historical record. The chance of it being a colder winter was just 10%. When it comes to rainfall, the truth is that They didn’t get too wet at the AEMET by giving the same probability for it to be wetter, drier or normal than those of other years. He gave all of these 33%. January 2026. When we stop looking at the probabilistic models and move on to meteorological reality, we already see that there are substantial differences. And it is that Throughout this month we have had a severe entry of arctic air, notices in all communities and relevant snowfalls in the Cantabrian Mountains and the Pyrenees. It’s a bookish winter episode. Data is still missing. A freezing week does not make a cold winter, and everything indicates that after these storms that we are enduring right now, temperatures will rebalance between 1 and 3 degrees above the table. And for the AEMET this winter we have not yet had any cold wave which would mark the third consecutive year without them in Spain. According to the historical series, since 1975 the duration of cold waves on the peninsula has been reduced by 1.2 days per decade and that is why this winter is presented as one more to reduce this average in our climatological history. The NAO factor. The models certainly cannot see the climatological “day by day” coming very far in advance, since seasonal predictions, which are based on systems like ECMWFhave limited resolution. In this case we are talking about contextual tools for energy management or agriculture, not a “horoscope” to know if we will be able to ski without snow in the mountains. What the European winter climate largely depends on is the North Atlantic Oscillation (NAO) and the Arctic Oscillation (AO). In this case a positive NAO indicates a westward, warm and humid circulation. But if we talk about a negative NAO, it translates into a blockage that allows polar air to escape to the south, which is what is happening to us right now. The problem. It is precisely because these coupled atmosphere-ocean models have a low ability to anticipate what phases the NAO will be in months in advance. They get the global thermal signal very well, such as background warming, but it is difficult for them to see the specific sequence of cold entries. A change of pattern. The debate about whether the “AEMET fails” with its predictions usually hides a deeper climate reality. And a “warm winter” in the current context of climate change does not mean the disappearance of winter, but rather it means that mild days and mild minimum temperatures are becoming more frequent, and cold waves are less common and less lasting. Next weeks. If we look beyond this week full of water we find ourselves again faced with uncertainty. According to the prediction made by the AEMETit is expected that for the week of February 2 to 8 a similar meteorological pattern will continue with Atlantic storms at our altitude, so there would be water throughout all of Spain. What the models predict, although everything can change, is that it will be presented in the west of the peninsula an extremely wet period over the next two weekswith rainfall that would be counted per liters of water in very specific areas of Spain and Portugal. In Xataka | We have always believed that London is very rainy and that Barcelona is not. The only problem is that it’s a lie

Buying seafood before Christmas Eve saves up to 40%. A mistake when freezing it ruins your dinner

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Christmas is coming and, with it, the spread of the large tables. In Spain, seafood is the absolute king of the banquet, but its presence this year is once again marked by a “stratospheric” price increase. According to data from the OCUshopping on the eve of Christmas Eve can mean paying 78% more for barnacles or 53% more for clams. Given this scenario, the freezer becomes the best ally of savings, allowing discounts of up to 40%. However, saving can be expensive. Science and gastronomy issue an urgent warning: the problem of Christmas poisoning is usually not the original product, but rather our management of the cold at home. The golden rule: immediacy. The most common mistake begins at the front door. According to CuidatePlusmany consumers make the mistake of leaving seafood in the refrigerator “for a couple of days” before deciding to freeze it. Microbiology explains that the final quality depends directly on the initial state. You have to freeze it “as soon as you get home” to stop the proliferation of microorganisms in its tracks. Furthermore, prior preparation is a step that we cannot skip. As highlighted in the online fishmonger Mariskitoit is essential to wash the pieces well and, above all, dry them with absorbent paper. The outside humidity creates ice crystals that damage the fiber of the animal, ruining its texture. It is not just a question of flavor, but freezing is the only safe barrier to neutralize parasites like Anisakis. Each species has its manual. Not all seafood accepts the same treatment. To avoid errors that ruin the product, we must distinguish the families: Large Crustaceans (Crabs, crabs, crabs): They should always be frozen cooked. The professional trick is to wrap them in a cloth moistened with their own cooking water so that they do not dry out. a detail: they should be stored with their legs up to prevent the internal broth from being lost (“the chub broth“). Small Crustaceans (Prawns, prawns, crayfish): They prefer raw, especially if they are going to be grilled. In the case of crayfish, although crude oil can aesthetically blacken the headits quality is not altered; If you prefer to avoid this, pre-cooking is a valid alternative. Bivalves (clams, mussels): There is a technical debate here. In the sources consulted, some of them suggest steam them beforehand so that the meat does not stick to the shell, others hold which must be raw to keep their marine essence intact. The forbidden: never freeze barnacles or oysters. Their texture is destroyed and, in the case of oysters, it is extremely difficult to know if the animal has died before the process, raising the risk of toxicity. The moment where everything can be ruined. Yes, we are talking about the defrosting process. The gold standard It is non-negotiable: always in the refrigerator, never at room temperature or under hot water. The safest method is to use a rack over a tray. This prevents the shellfish from coming into contact with the water it releases, a place where bacteria “have their fun.” If time is of the essence, from a food safety portal recommends submerging the piece in cold water with salt in an airtight bag, but they prohibit the use of the microwave because it “cooks” the edges of the seafood and ruins its texture. How do they last in our refrigerators? According to the fishmonger Solo Mariscosthe freezer must reach at least -18ºC. In the refrigerator, the optimal temperature ranges between 0ºC and 4ºC. But the cold also has enemies. From Mariscos Carrillo warn that the air in the refrigerator dries out the product; Therefore, they recommend covering the seafood with a damp cloth. Regarding the times, Mariscos Gallego set expiration date to the “trunk of memories”: bivalves should not spend more than 2 months frozen and large crustaceans a maximum of 3 to 4 weeks if we want them to maintain their premium quality. Can I die from poor intake? Food poisoning is not just an upset stomach. bacteria like Salmonella, E.coli wave Vibrio They can cause everything from severe dehydration to sepsis (a fatal immune system response). Additionally, there is the danger of toxins; as Dr. Masarat Jilani explains in a report to The Guardiansome like those of Bacillus cereus (common in reheated seafood rice) they resist even the heat of cooking. Added to this is the problem about heavy metals. Although shellfish (prawns, mussels) usually have low levels of mercury, we should avoid large species such as bluefin tuna or swordfish in pregnant women and children under 10 years of age. The safety test on the plate. As a final piece of advice, there is one piece of advice that is infallible: the “hit test“. Before cooking a clam, if it is open and does not close when you give it a little touch, it is dead and should go directly in the trash. Christmas is a time to enjoy, but as Dr. Jilani concludes“most poisonings disappear within days, but prevention is the only way to avoid extreme cases.” This year, don’t let saving in your shopping cart be a bet against your health. Image | Unsplash Xataka | The great Christmas revolution in Spain is not the millions of LED lights: it is the rise of “Tardebuena” and “Tardevieja”

Freezing rice not only saves time and work: for many Tamnb nutritionists

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When one makes rice, there are only two options: either you fall short, or kitchens to feed half regiment. In that second case, the usual thing is to save it in a taper for the next day. What everyone knows is that this daily gesture – guard, cooling and reheating rice – can have effects on your health and even help you absorb less calories. But if it’s just reheating it … There is something else. And no, it is not a Tiktok kitchen trick or a fashion without a base: it is pure biochemistry. In a report by El Confidencial, Dr. María Muñoz – specialist in digestive system at the Virgen de la Arrixaca hospital in Murcia – made it clear that the rice of the next day has no magic, but enough science. “Did you know that cooked and then frozen rice can have fewer calories? It is not magic, it is science and has to do with how your body digests starch,” he explained. The secret is on the starch. The key to this transformation is a substance called Resistant starch. When cooking foods rich in starch – such as rice, pasta or potatoes – a process called gelatinization is produced: starch chains are messy and become more accessible to our digestive enzymes. But if that food cools (for example, in the fridge or freezer), those chains are reorganized in a more compact and less digestible way, through a process called retrogradation. The result ends that starch becomes resistant, that is, it is not absorbed as glucose. Instead, it reaches the colon and acts as a prebiotic fiber. Less calories, better digestion. This type of starch – the so -called type 3 – behaves like a fiber: feeds the good bacteria of the intestine and generates beneficial compounds such as short chain fatty acids, including butyrate, essential for intestinal health. According to has pointed out Dr. Muñoz in El Confidencial, that resistant starch “is not digested or absorbed as glucose, but passes to the colon as a fiber, having a prebiotic effect.” In other words, the body absorbs less calories and experiences a more moderate glycemic response. Something especially useful for people with insulin resistance, digestive problems or who seek to control their weight. Science behind. As We have explained in Xatakavarious studies partially support the benefits of resistant starch. From Cleveland Clinic They define it As “a functional fiber that can help improve intestinal microbiota, regulate blood sugar and contribute to the immune system.” Now, not all types of resistant starch act the same. According to a meta -analysis posted in Scientedirectthe most powerful effects are observed in the types present naturally in foods such as green bananas or legumes. Type 3, the reheated rice, also shows benefits, although to a lesser extent. In other words, you can add, but it will not work miracles on its own. But there is a silent bacterium. The rice has its weak point, and it is not the microwave. When it is already cooked, it is especially vulnerable to a little known but quite resistant bacterium: Bacillus cereus. This bacterium can survive the heat of cooking and, if the rice stays too long at room temperature, find the perfect environment to multiply. The problem comes that it is not enough to reheat it: their toxins can continue there, causing poisoning with symptoms such as diarrhea or digestive discomfort. A silent risk that many times goes unnoticed between tuppers and leftovers of the previous night. Dr. Muñoz He has warned In the confidential that a bad conservation can have consequences. And in Xataka He also alerted that the cooling and overheating cycles – precisely those needed to generate resistant starch – are an ideal environment for this bacterium if they are not handled well. The recommendations are clear: cooling the rice in less than an hour, save it in the fridge (or freezer) without exceeding 48 hours if it does not freeze, reheat only once and never leave it several hours at room temperature. One last concern. Rice not only worries how we cook it, but also how it is grown. In an article published in Xatakawe collected the results of a study that launches a disturbing warning: climate change could be increasing arsenic levels in rice. The reason is in the combination of two factors – more carbon dioxide and higher temperatures – that facilitate plants to absorb more arsenic of the soil. If the trend continues, the impact could be noticed around 2050, especially in regions where rice is basic food. Reheating is not magic, but it can help. Finally, reheating rice can help you absorb less calories, but you will not convert a paella dish into a miraculous diet. Science supports it, provided that good conservation practices are followed. What began as a fashion on social networks has ended up opening a broader conversation about microbiota, glucose and eating habits. In the end, it’s not about changing your life for a rice taper. But with a simple gesture you can improve your intestinal health and reduce the caloric load a bit. Image | Pexels Xataka | The strange worship of resistant starch: what is behind the fever to cool food so that fattening less

There are people freezing mandarins and clementines to eat them later as a “ice cream”

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In one of the many viral videos that can be making a Scroll Fast in social networks, a young woman a frozen cucumber is passed by the face with the solemnity of who applies a luxury mask. It seems absurd, but the clip accumulates thousands of “like.” It is not an isolated case: in networks, frozen foods have become homemade cosmetics, visual snacks and even summer rituals. This year, a new trend makes its way with force: freezing fruits, and especially Clementines. The goal is not to keep them for later, but enjoy them in their most refreshing and surprising version. A citrus explosion. The phenomenon, baptized by some like the “Frozen Clementine Hack”, became popular after the video by creator Hannah Rose, who already exceeds 10 million views on Instagram. The procedure is simple: freezing clementines, passing them under hot water for a few seconds and cutting them in half. The result is small frozen segments that easily detach from the skin, ready to eat as if they were natural jelly. As They have detailed in a Food & Wine reportattractiveness goes beyond flavor: crunchy texture, the sound when bite and the star pattern that appears when cutting the fruit contributes to a complete sensory experience, ideal for sharing in networks. Is it another posture sample? Beyond the visual impact, the truth is that there is a logic behind this viral gesture. Fruit fruits is not new, but some lend themselves better than others. Clementines, for example, have less free water than other fruits, which reduces the risk of large ice crystals that break its structure. According to My partner explained in this media“The more water a food has, the more its structure is altered when freezing.” Hence, the defrosted lettuce is soft and watery, while small and firm fruits such as mandarins, or starch vegetables such as peas, support the process much better. Is it healthy? In principle, freezing clementines is perfectly safe and healthy, provided that minimal precautions are followed. The ideal is to consume them directly frozen or fresh from the cold, avoiding leaving them at room temperature too long. At a nutritional level, most important compounds – fibra, minerals, proteins and fat -soluble vitamins – remain stable in the freezer. Yes indeed, As we have explained in this mediumsome hydrosoluble vitamins such as C can decrease during the defrosting process. In other words: it is not a miraculous way of consuming fruit, but it does not have relevant inconveniences. And if that helps more people eat fruit in summer, maybe I have already fulfilled its purpose. Opening the door to other fruits. As they have pointed out In Food & Winefrozen grapes, for example, They have been a typical snack for some time In summer. The mango in Frozen cubes It is ideal for soft milkshakes or ice cream. And the watermelon, although it is not recommended to defrost to eat raw, it works well if it is consumed directly crushed as graniza. The summer fruit. What began as one more curiosity in Tiktok has ended up consolidating itself as a summer habit with some scientific support. Beyond the filter and the sound effect, freezing fruit – especially the one that tolerates it well – can be an accessible and attractive way of maintaining healthy habits even In full heat wave. Image | Instagram and Unspash Xataka | Solving the big question that always arises when we freeze food: whether it loses nutrients or not

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