This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Freezing

Turning something into ice or other solid by cold.

Freezing offers the advantages of preserving food without the need for extra chemicals. Crop such as peas can be frozen within hours of being picked, indeed, one of the greatest beneficiaries is the fishing industry, where catches can be processed and frozen at sea within minutes of being caught; so arriving in your kitchen much fresher than would otherwise be possible.

It should be remembered Freezing doesn't kill bacteria, merely arrests their growth. Domestic Deep Freezes should be kept at a temperature of -18ÂșC - or colder. See also "Birdseye; Clarence (1886-1956)"

Reviews / Comments

Not yet reviewed

Be the first to add a review