Tag Info

New answers tagged

3

You could, but it will not be "as" good. Freezing and thawing destroy cell wall structure; making food "mushy" (*). When freezing, water turn to ice, and when freezing slowly, large ice crystals are formed and will break the cells wall. (and ice is take more volume than liquid water) To reduce the risk of damaging the food when freezing/thawing, is to ...



Top 50 recent answers are included