Blast freezing is mainly to maintain the original structure of food products. Ex. Peas - cell structure is maintained. In normal freezers the water inside cells freezes and while defrosting the texture is damaged and upon defrosting the freshness is lost. The look of the product is altered and inside the mouth it feels different.
I was at a Kitchen of the Future presentation earlier this week where the Irinox product was featured. Food was prepared that had been through the blast chilling process. Was very impressed - food that was frozen months ago tasted and had the texture like it had just been cooked fresh.
Sorry for the delayed response :) it depends on the product and it’s mass. Room temp can be anywhere from 20 mins to a few hours. By using the probe function it will go by internal temperature
Blast freezing is mainly to maintain the original structure of food products. Ex. Peas - cell structure is maintained. In normal freezers the water inside cells freezes and while defrosting the texture is damaged and upon defrosting the freshness is lost. The look of the product is altered and inside the mouth it feels different.
Great Job, Chef Sebastian. I really enjoyed this informative video!
I was at a Kitchen of the Future presentation earlier this week where the Irinox product was featured. Food was prepared that had been through the blast chilling process. Was very impressed - food that was frozen months ago tasted and had the texture like it had just been cooked fresh.
Fantastic Video!
#Brunei Airlines. MAS is okay.
What is workaholic?
I am a Muslim. Femme.
Thank you for sharing this information. We are starting a ministry and this will help feed so many. God bless you
Very informative video!
I wonder how long does it take to blast freeze room-temperature food product.
Sorry for the delayed response :) it depends on the product and it’s mass. Room temp can be anywhere from 20 mins to a few hours. By using the probe function it will go by internal temperature