Methods, techniques, and quality/safety concerns around the freezing of various foods.

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1answer
119 views

Why does freezing vegetable shortening alter its appearance?

I got large container of vegetable shortening that I wasn't going to open right away, so I stuck it in bottom of the freezer (-14 F) to keep it from going rancid. I never really needed it, so I ...
3
votes
0answers
32 views

freezing roquefort cheesecake cooked or uncooked

I'm making a roquefort cheesecake appetizer with roquefort, cream cheese, and eggs. I'd like to cook 1/2 recipe now and freeze the other half for another time. Do I cook the second half before ...
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0answers
93 views

Using liquid nitrogen for tenderizing octopus?

I recently had an idea to try and rapidly break down the "rubberizing" connective tissues in octopus using a different method than the tried and true boiling or hammering. It is well known that ...
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0answers
60 views

How can I preserve Winged Beans until my next batch matures?

I am very proud that I have managed to grow a healthy crop of Winged Beans ( Psophocarpus tetragonolobus) in my small backyard garden. And the crop is quite reasonable. I was wondering if anyone had ...
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0answers
118 views

my freezer popped open without my knowlege

my freezer popped open without my knowledge, not sure when, but it was no longer than a day and a half, there was ice formed on the roof and the sides, is it safe to refreeze? I had hamburger, steak ...
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0answers
114 views

How much dry ice should be used to keep this much dough frozen in a box of this size?

I would like build a package with frozen food products (to -18 °C). The products are small balls of pizza dough (diameter of 4 cm). Total dough ball weight is 10 kg (333 balls, 30 grams each). I'm ...