Why are certain freezing methods better than others?
Most commercial food processors quick-freeze their products by methods such as immersion in a cold solution or exposure to frigid air blasts. The process is, of course, faster than any possible in a home freezer. Yet there are steps that can be followed to ensure that an individual home unit freezes food as quickly as possible. Avoid overloading your freezer, because crowding prevents cold air from circulating properly. When possible, add only a few room-temperature items at a time to a partially filled freezer because a large volume of unfrozen food will appreciably raise the freezer's temperature and capability, and some of the food already in the freezer is likely to partially thaw and then refreeze, forming larger ice crystals in the process.
** Asian Recipes **
