- Not everything can be frozen. Foods with high sugar content, cream sauces like mayonnaise or Hollandaise and some raw vegetables will take on an unpleasant texture when frozen. Some foods like olive oil have freezing points well below those that are possible in a freezer sold for home use. But many of the most commonly eaten foods can be kept in a freezer and defrosted when needed with little to no adverse effects on the flavor or texture of the food.
- Different foods have different freezing points, and it is impossible to keep the freezer at a single temperature that matches the freezing point of everything you freeze. But keeping the freezer at zero degrees Fahrenheit will keep most foods at or very near their respective freezing points and ensure that microbial action will be inhibited until the foods are thawed.
- The temperature at which you set your freezer temperature gauge is not necessarily its internal temperature. Keep a hanging thermometer inside the freezer at all times to check the internal temperature and determine if your freezer is malfunctioning. Never stack foods in the freezer, as this will result in uneven distribution of cold temperatures. Instead, spread the foods in a single layer across the surface of the freezer.
- Freeze foods as quickly as possible to ensure quality. Slow, gradual freezing causes the formation of large ice crystals inside the food that damage the texture and affect the moisture content of the food. Many freezers are built with a "quick freeze" option that can benefit your frozen foods. Never thaw foods at room temperature; always thaw in the microwave on a low power setting or, better, yet, in the refrigerator overnight.
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