The next time you grab a bag of frozen veggies or a ready-made meal, you can appreciate the incredible science making it possible!
You can use this science to your advantage in your own kitchen:
There is a common myth that frozen food is less nutritious than fresh food. Science tells a different story.
The industry has come a long way since the invention of the home freezer. Here are a few ways science is upgrading the frozen aisle:
Freezing pieces of food separately so your bag of frozen peas or shrimp doesn't turn into one giant, solid block. 💡 Quick Tips for the Best Results at Home
When it comes to freezing food, speed is everything. Slow freezing creates large ice crystals. These sharp crystals puncture cell walls in food, leading to mushy textures when thawed.
Exposure to air causes sublimation (ice turning directly into vapor), which leads to freezer burn.
Your freezer needs air circulation to maintain a steady, safe temperature.