I've just spend 30 minutes reading online, and got a bit frustrated. I want to be able to freeze my own grown vegetables & even meals to a very high standard. I can't quite be bothered with liquid nitrogen, but I'd like to get great quality and I'm up for almost anything.
Given things lose quality due to cell wall break down, what I'd like is for someone with experience to explain, how I can get good results, freezing food.
I get the feeling a traditional freezer just isn't cold enough, how do we get around this? Is there a certain temperature? Are there colder freezer's than normal? If I increase the surface area of the food, does that prevent cell wall break down? Any techniques?
What sort of quality have you had with freezing foods? Any recomendations?