Ice crystals are a hallmark of frozen foods. Formed during freezing, small ice crystals on the surface of normal and expected. Large ice crystals entire frozen food can affect the texture and flavor to your dishes, so it's best to avoid them if possible.
Why do ice crystals form
The most common cause large ice crystals form in your frozen food is slow, uneven freezing. Ice crystals do not form during more rapid freezing, as are the food molecules can not be a six-sided snowflake before freezing is complete. Slower ones freezing point to larger, less manageable ice crystals that cause damage to the food. In the case of fresh fruit and vegetables, can form ice crystals, because you have not fully dried products. This additional water to the surfaces of fruits and vegetables will eventually lead to mushier product.
Prevent the formation of ice crystals
You do not want to go all the trouble of freezing food, only to end up with a mushy mess. Avoid large ice crystals form, by following these steps: freezing promotion food quickly. If your freezer has a fast freeze shelf, use it for items that you freeze. Never stack freeze objects you want, but make it spread more evenly over the freezer for freezing. If the items are frozen solid, you can move and stack them as you like. Dry thoroughly before freezing fresh food. If you are freezing strawberries and green beans from the garden, it is important to make sure they are completely dry to prevent the formation of ice crystals. Keep your freezer at or below a temperature of 0 degrees Celsius, if possible, since lower temperatures frozen foods more steady.
Other factors that influence the quality of
You can have eliminated almost all ice crystals from frozen foods, but that does not mean their quality will be the best. To ensure that concerns the freezing your food "quality as little as possible, vegetables blanched. A quick dip in boiling water can help keep fresh vegetables at their peak for longer, like boiling inactivates enzymes, decay to promote in the vegetables. Eliminate air, if possible, with a sealer or carefully 'burp' plastic storage containers. Not thaw and refreeze, since this a jump in quality and even food safety, multiply by bacteria cause.
Ice Crystal Safety Tip
Occasionally you can get a freezer malfunction unexpectedly while you are traveling or defrost the freezer can, while you are away because of a power outage. This can be dangerous because if the freezer starts to work again or the power is restored, it can be difficult to determine the thaw has occurred. Telltale ice crystals may be your only indication of this, but it is unlikely that you have saved the ice crystals on your frozen foods. To avoid this conundrum, insert a zip-sealed bag with ice cubes in the freezer, before leaving the city. When thaw occurs, will melt the ice and freeze as a solid block again, indicates that you need to perform a freezer purge.