Freezing and Drying Food

Yes, per an answer I saw on the Australian Campbells Soup website.

There is no reasonable method of instantaneously thawing meat.

For a certain amount time, sure.

You may consider culturing some of the milk you purchase as a preservation technique rather than freezing it

It turns out that the vitamin C in milk may be as cold-sensitive as it is heat-sensitive.

researchers found that riboflavin (vitamin B2) showed little loss in either freezing or pasteurization

However, thiamine (B1) is more sensitive to heat than to freezing

The numbers of beneficial bacteria do decline when raw milk is frozen however the loss depends on the amount of time in the freezer.

One study found that antioxidants are at their peak in human milk in its first two days. There is loss with both time and with freezing

source: rawmilkwhitepapers.com

Although there is a change in the vitamin and mineral status due to freezing, the enzymes and bacteria in the raw milk simply fall into a dormant state while frozen, and become active again after thawing.

source: Ehow.com

The actual bacteria count declined from 500 million to about 100 million in the first week. The defrosted milk will still have a good bit of bacteria, just not nearly as much as the fresh milk. Freezing certainly is far easier on bacteria than is pasteurization.

Yes! I bought frozen pomegranate seeds last week from the grocery store. They taste great.

You can also freeze fresh seeds, or those you have removed from the fruit yourself. Simply spread seeds in single layer, freeze for 2 hours, then seal in freezer bags or containers. The common wisdom is to keep in freezer for no more than 3 months, but I keep them longer if I have enough.

yes.there is a component in it called papain that breaks down fibers in the meat..

Making the Papaya Meat Tenderizer
All you need to make your own meat tenderizer at home is one medium-sized papaya fruit and ¼ teaspoon of salt. Rinse the papaya under warm water, then cut into the papaya about ¼" deep and peel off the skin. You should be left with a slightly soft, fleshy fruit.

Chop the papaya fruit into small cubes and place it in a small bowl. Add ¼ teaspoon of salt, and then mash the papaya with a fork or the back of a spoon. You want to make a thick paste, so keep mixing until all the lumps are out of the mixture. You will need about one tablespoon of papaya mixture or every half pound of meat (all types).

Tenderizing Meat with Papaya
After you're prepared your meat tenderizer, you will need to activate the enzymes. This requires heating the meat to at least 140 °F, so all you need to do is heat the meat with the tenderizer on the stove, or in the oven. Different types of meat require different heating times, but you want to raise the temperature to no more than 160 °F or the tenderizer will become inactive. According to EnzymeDevelopment.com, Papain becomes completely inactive at a temperature range of 170-185 degrees Fahrenheit.

Check the temperature regularly when cooking the meat using your preferred method so you don't burn the meat, or lose the effects of the tenderizer.

If you've been keeping it in the refrigerator for four days, I wouldn't, no. Anything cooked that you wish to freeze for later use should be frozen that day.

Oranges, apples, popcicles, jello, apple juice Oranges, apples, popcicles, jello, apple juice

Pudding can turn into a creamy pudding pop when frozen. It is usually considered as a dessert but can also be a savory dish.

Yes, you can freeze carrots without blanching first.

Don't leave the food in the freezer long enough for it to burn.

And put them in an airtight container.

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Yes, you can safely freeze bratwurst German sausage.

Freezer bags are made especially for storing foods in the freezer.

Yes, you can thaw, cook, and refreeze chicken.

Yes, you can freeze white kidney bean turkey chili because it is the same kind of chili that can be frozen except you used white kidney beans and turkey instead of red kidney beans and ground beef

Freezing will keep most foods safe for a long time, but from a quality standpoint, many foods will not taste good after extended periods of time. Guidelines on foodsafety.gov recommend freezing various foods for anywhere from 1-2 months up to a year for best quality.

It is hard to say since cooking can remove 99.9 percent. The more bacteria present in the food, the higher the chance that after cooking it will have some bacteria.

No, you cannot kill Salmonella in the freezer because once the temperature starts to reach 40 deg F the bacteria will hybernate (become spores) to preserve itself. The only way to kill Salmonella is to cook at a minimum of 150 deg F. Placing your food in the freezer will only slow down it's growth. the guy who wrote this is stupid.. you can! I've done it!

Drying food is done for preservation of food. Dried food can be either sun dried, spray dried (only in case of powder) or freeze dried. Freeze dried food is best method for food drying as no heating of food is required in this method so nutrient loss occur in freeze drying. For example freeze dried acai powder is more beneficial than spray dried one.

Freeze Dried food are costlier than food dried by any other ways as freeze drying process require use of some costly equipments.

There is air whipped into the ice cream base. The air prevents solid freezing. If you just put the ice cream base in a freezer with no agitation, it would freeze into a solid block. One of the main differences between premium ice cream and the cheap stuff is the amount of air incorporated into the base, the other is the amount of butterfat.

Refrigerators should be set at 40°F maximum.

Cooked brisket should not be unrefrigerated for more than 2 hours. At that point, it should be re-heated or refrigerated.

You don't. You buy a new thermometer and don't drop the new one into the soup.

Liver pool England is a sunny land. It is never frozen. we do own plows you one minded freak