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By: Carolyn Malcoun I'm a sucker for a good deal. So whenever I see not-so-perfect organic tomatoes for $2/pound or piles of corn at a rock-bottom price, I stock up. Instead of subsisting on a ...
Contact freezing uses physical contact other than air to transfer the heat. Direct contact freezing puts the product directly in contact with the refrigerant, while indirect contact freezing uses a plate in between. Plate freezing is the most common form of contact freezing. Food is put between cold metal plates and then lightly pressed to ...
The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.
"Generally it's best to freeze cabbage after blanching, but you can also freeze it raw if you're planning to use it in cooked dishes later," he explains. Here's how: Remove any damaged or wilted ...
One of the main advantages of this method of preparing frozen food is that the freezing process takes only a few minutes. The exact time depends on the type of IQF freezer and the product. The short freezing prevents formation of large ice crystals in the product's cells, which destroys the membrane structures at the molecular level.
Blanching broccoli is useful before freezing and necessary to get those bright green, crisp-tender florets. It's a quick and easy cooking technique—the key is getting the timing just right to ...
Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination).