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Category:Frozen: Difference between revisions
Added defrost notes - Thanks julia x
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|description=categoriesFreezing only slows the deterioration of food and while it may stop the growth of micro-organisms, it does not necessarily kill them. | |||
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[[Image:Chicken stock recipe.jpg|thumb|300px|right|Frozen chicken stock]] | [[Image:Chicken stock recipe.jpg|thumb|300px|right|Frozen chicken stock]] | ||
'''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. | '''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. | ||
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[[Category:Cooking methods]] | [[Category:Cooking methods]] | ||
This category contains recipes where primary method of preparation is freezing. | This category contains recipes where primary method of preparation is freezing. | ||
===Defrosting and food safety=== | |||
Most bacteria are killed upon reaching an internal temperature of 54.5 C [130.1 F], so provided ALL of the food item is at least that temperature during the defrosting process, any harmful bacteria in the food should be destroyed. Salmonella will take 15 minutes to be killed at 54.5C, but raise the temperature to 65.5C and it will take just 30 seconds. Some items such as bread are unlikely to contain any harmful bacteria so do not need to go through such a rigorous defrosting process. | |||
==See also== | ==See also== | ||
[[Category:Cooking method (meta data)]] | [[Category:Cooking method (meta data)]] | ||
[[Category:Cooking methods]] | [[Category:Cooking methods]] | ||