Freezing only slows the deterioration of food and while it may stop the growth of micro-organisms, it does not necessarily kill them. Many enzyme reactions are only slowed by freezing. Therefore it is common to stop enzyme activity before freezing, either by blanching or by adding chemicals.
Foods may be preserved for several months by freezing. Long-term freezing requires a constant temperature of -18 degrees Celsius (0 degrees Fahrenheit) or less. Some freezers cannot achieve such a low temperature. The time food can be kept in the freezer is reduced considerably if the temperature in a freezer fluctuates. Fluctuations could occur by a small gap in the freezer door or adding a large amount of unfrozen food.
Freezing wine: A neat tip is to freeze left over wine in plastic or paper vending machine coffee cups. Then you will always have a handy supply of wine to use in your recipes. Do the same with home-made stock.
Open freezing is the method used to freeze items individually. This prevents them from sticking together when packed together and frozen.
To open freeze, spread the items on shallow trays and avoid them making contact with each other, place the trays into the fast freeze section of your freezer. When completely frozen, the items can then be safely frozen in bulk containers or bags. This category contains recipes where primary method of preparation is freezing.
Pages in category ‘Frozen’
The following 33 pages are in this category, out of 33 total.