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  2. Frozen food - Wikipedia

    en.wikipedia.org/wiki/Frozen_food

    This setup allows large chunks of food (usually meat or fish) to be more easily processed compared to other methods, but is quite slow. Belt freezers simply put a conveyor belt inside a cold room. Tunnel freezing is a variant of air-blast freezing where food is put onto trolley racks and sent into a tunnel where cold air is continuously circulated.

  3. Flash freezing - Wikipedia

    en.wikipedia.org/wiki/Flash_freezing

    Flash freezing being used for cryopreservation. Flash freezing is used in the food industry to quickly freeze perishable food items (see frozen food). In this case, food items are subjected to temperatures well below [clarification needed] the freezing point of water. Thus, smaller ice crystals are formed, causing less damage to cell membranes. [3]

  4. Everything you need to know about storing meat in your freezer

    www.aol.com/lifestyle/heres-long-meat-safely...

    If you can't use it quickly, freeze items ... in cold water. After thawing in cold water, cook immediately. Finally, you can defrost food using the microwave, but again, plan to then cook it ...

  5. Can you freeze deli meat? Here’s how to safely extend the ...

    www.aol.com/freeze-deli-meat-safely-extend...

    Yes, you can freeze deli meat, says Kimberly Kramer, a clinical dietitian at Nemours Children’s Hospital, Delaware Valley. ... Rubbermaid Brilliance Food Storage Containers, Set of 5.

  6. Individual quick freezing - Wikipedia

    en.wikipedia.org/wiki/Individual_Quick_Freezing

    The food is in individual pieces, and is frozen quickly. Products commonly frozen with IQF technologies are typically smaller pieces of food, and can include berries, fruits and vegetables both diced or sliced, seafood such as shrimp and small fish, meat, poultry, pasta, cheese and grains. [1] Products that have been subjected to IQF are ...

  7. The Cold Water Method Is an Easy Way to Defrost Meat Safely

    www.aol.com/lifestyle/cold-water-method-easy-way...

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  8. Blast chilling - Wikipedia

    en.wikipedia.org/wiki/Blast_chilling

    By reducing the temperature of cooked food from +70 to +3 °C (158 to 37 °F) or below within 90 minutes, the food is rendered safe for storage and later consumption. This method of preserving food is commonly used in food catering and, recently, in the preparation of "instant" foods, as it ensures the safety and the quality of the food product.

  9. Foods you can — and definitely should not — cook in the ...

    www.aol.com/lifestyle/foods-definitely-not-cook...

    Ingredients: 8 oz (225g) lean ground beef. ½ cup (60g) onion, finely minced. 1 teaspoon garlic powder. ½ teaspoon black pepper. ½ teaspoon salt. ½ teaspoon dried thyme or oregano