« back to encyclopedia search results
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 -18ºC - or colder. See also "Birdseye; Clarence (1886-1956)"
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.