Freezing and Drying Food

The People I talk to always say have it set at 68 degrees in the winter time

1-2 days.

This website is great for checking on how long foods are good for . . .

www.stilltasty.com

A self-defrosting freezer operates using a heating element that periodically activates to melt any accumulated frost or ice on the evaporator coils. When the frost melts, the water drains into a pan, usually located at the bottom of the appliance, where it evaporates. This process is typically controlled by a timer or a thermostat that monitors the temperature and frost buildup. As a result, the freezer maintains optimal performance without the need for manual defrosting.

tecnallly they are a solid so you can but it would very hard harder then usually.

I have done this before and it does NOT taste as good but it does work. One time I did this, it had a tough texture and then second time was better but, definitely heat it up slowly in the oven.

it can be but it will not have the same awesome taste

No, it would not be safe to refreeze bacon, or any food, without cooking it first.

Natural drying is air drying. You can put things out in the sun, or on a well ventilated tray to dry. Natural drying takes longer than other means. However, it does not use energy, and is less expensive.

Depending on the size of the freezer, the amount of times the door/lid is opened and how good the seals are, anytime between 1 - 3 hours. But it's best to check the temperature of the food regularly

Any food item, from individual ingredients such as strawberries and cooked chicken breast, to fully prepared meals with seasonings and spices, including pasta primavera and beef chow mein, can be successfully freeze dried through commercial freeze drying techniques.

Many grocery retailers and health food stores offer freeze dried foods. Additionally, some survival or camping stores offer freeze dried foods. Wal-Mart and Sam's Club both sell freeze dried items. Other locations a person may purchase these foods from are Buy Emergency Foods, The Ready Store, and North Bay Trading Company.

yep

Sure why not

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.