Why do some foods freeze well and others don’t?
In: Biology
Sometime it is how you freeze it. Normal freezers produce larger ice crystals and will turn veggies and fruit into mush when thawed. Those large ice crystals basically puncture cell walls and the water pours out when thawed. Imagine a bunch of ziplock bags full of water and those are the cell walls. Then the tip of a knife is an ice crystal and poke a bag and watch the water pour out. Now to get around this you need extreme cold. Liquid nitrogen works. You can freeze a strawberry with that and then thaw it and it will have pretty much the same texture. Why because at extreme colds ice crystals have less time to form and are smaller not every cell wall gets cut open.
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