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| [Feb 09, 2012, 11:42 am ET] - Share - Viewing Comments |
I usually allow the cold weather to inspire me to fire up a batch of my infamous Texas-style chili, but if I keep waiting for the temps to hit the breaking point, it may never happen. And I still have a batch of dried Ghost Naga peppers that aren't going to endanger anyone's wellbeing by themselves, so I guess I'll have to enable the manual override and get to cooking soon. Maybe I'll take the advance notice to finally work out the finer details of home canning so I can preserve some properly this time, as it's something I keep wanting to do, but have never gotten around to.
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Re: Out of the Blue |
Feb 9, 2012, 12:58 |
DNForever |
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Yes it may be that for dry food freezing's bad, but for sauces etc, maybe the release of all that stuff contained in the cells is actually good for flavor and consistency! Very interesting indeed.
The Pyro wrote on Feb 9, 2012, 12:51:
How does freezing enhance the flavor?
I'm wondering because generally, freezing messes up food by the expanding water particles punching holes in cells (for meat/plants) then when it thaws, proteins and fluids etc escape from those holes
I have no idea why it works. Most foods do not taste as good to me after being frozen, but a few things actually taste better. In particular there's a spaghetti meat sauce recipe my family eats which definitely tastes better after freezing it. |
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