Blanching is the scalding of vegetables in boiling water or steam. Blanching slows or stops the action of enzymes. Up until harvest time, enzymes cause vegetables to grow and mature. If vegetables are not blanched, or blanching is not long enough, the enzymes continue to be active during frozen storage causing off-colours, off-flavours and toughening. Blanching time is crucial and varies with the vegetable and size of the pieces to be frozen. Under-blanching speeds up the activity of enzymes and is worse than no blanching. Over-blanching causes loss of flavour, colour, vitamins and minerals.
Freezing food slows or stops the action of bacteria
In blast freezing, fans passed cold air over the food
to maintain some freshness of the food and to reduce some micro organisms reaction in the food.
Yes, bacteria can survive freezing temperatures. Freezing isn't a sure-fire way to kill the bacterial population in the food. The only thing freezing will do is halt the multiplication of bacteria however thawing will resume the process.
Yes, it makes it super cold
Blanch broccoli for 3 minutes (or blanch with steam for 5 minutes) before freezing. Freeze in small amounts is better that freezing in a big lump.
Just about every food can be frozen. Freezing foods is one great way to store foods. Fresh vegetables and fruits are not easy to freeze. You must blanch these foods first before freezing.
Just about every food can be frozen. Freezing foods is one great way to store foods. Fresh vegetables and fruits are not easy to freeze. You must blanch these foods first before freezing.
You blanch it then vac-pack it.
It can be, but it does go brown quickly. To prevent this, either keep it in water in the fridge, or squeeze lemon juice over it.
No, they won't hurt you. In fact, some people freeze green beans without blanching them first.
To boil or to blanch before refreshing
Yes, but it is not advised as this will cause the corn to be mushy when cooked.
yes
its not
Corn does not need to be blanched before freezing. The excess liquid in it will cause the corn to expan upon freezing and then wrinkle more when defrosted. The caveat to all of this is that you do need to cook the corn thoroughly at a high enough temperature to kill any bacteria no matter which path you choose to take.
This would depend on the recipe, but you may need to boil some food items before using them in a recipe to cook them, soften them or blanch them.