We're always amazed at the amount of questions that we get about freezing. But it's also led us to dive into the blast chiller (brrr...) and find out how we can best guide you to what you can and can't freeze. And you can bet your suspenders that these two food nerds have done some research to keep you cool!
But first - here is a quick explanation of what happens to your food when you freeze it. When you freeze food, the nice round water droplets in the cells of the food freeze and become prickly, sharp ice crystals. As the ice crystals form they break through and pierce the cell walls. As you reheat the frozen food the pierced cells leach their ice crystals as they cook. The cells can no longer retain moisture and the texture of your food is changed from the freezing process.
Commerical food that we buy frozen is blast-chilled in sub-zero commercial freezers. At home our freezers do not reach those sub-zero temperatures, so as you are freezing food at home you just cannot replicate the blast-chilled textures and temperatures. This is why the food you freeze at home may by dry when you reheat it or you may see it develop freezer burn and not keep for as long as store-bought frozen items. But all is not lost!
You can still get great results following our tips for freezing at home: