How frozen is frozen?
foodonastump
3 years ago
My freezer (which some complimented recently on another thread) is not holding temp. I’ve been kind of wondering about it for a little while, but as of Saturday it’s definitely an issue. I called for service and was told the defrost isn’t working and everything is blocked with ice. I need to move everything to another freezer, turn off, thaw, they’ll come back and fix.
My question is if the food is good. I have no indication that it’s ever been above freezing, but It’s definitely nowhere near the recommended 0°.
Here’s an ice cube that I placed on the top shelf maybe a month ago. It’s evaporated some but nothing melted and refrozen on the bottom of the jar.
The highest temperature I’ve measured stuff like ice cream is like 15°. I‘m probably going to toss some leftovers and seafood that have been in there too long anyway, but meats and poultry? Nothing fancy, but enough of it to be unfortunate to throw out, especially in these times. Think it’s safe? Think it’s good?
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foodonastump
3 years agoRelated Discussions
How long can you keep saved frozen bananas for banana bread?
Comments (14)The food charts I have for how long you can keep bananas in the freezer gave no amounts of time, and one said "extended freezer time" - whatever that means (LOL). I guess the goal should be to use the frozen bananas in a timely manner (few months), but I was moving some things around in my refrigerator freezer and I found several ripe bargain bananas that were quick-frozen then placed in a FoodSaver bag, vacuum-sealed shut -- early last summer and promptly forgotten about. I made them into banana bread the other day for yet one more offering to the "throngs" for breakfast during their Christmas visit. When you vacuum-seal peeled bananas (or most food destined for freezer storage), they will last longer than in a typical storage bag because they are stored oxygen-free. Oxygen-free storage prevents the moisture inside the food from migrating from the surface of the food into the bag, drying out or creating ice crystals in the bag. A food science tidbit about using overly-ripe bananas for banana bread. When a banana bread recipe only calls for baking soda as the only chemical leavening, overly-ripe bananas are not as acid (6.5-7.0 pH) as a regular banana (4.6 pH) in order to react in partnership with the baking soda. The reaction may be a weak one resulting in a heavy banana bread. A good banana bread recipe, one that ensures adequate leavening, will use both baking powder and baking soda. If the recipe only has baking soda, make sure a portion of the bananas aren't overly-ripe, or there is another ingredient in the recipe that provides an acid ingredient. That could be some lemon juice added to the bananas to keep them from oxidizing and turning dark, orange juice, honey used as the sweetener, or yogurt, sour cream or buttermilk, which are all acid foods that will react with the baking soda. -Grainlady...See MoreHow long will frozen zucchini boats (stuffed zucchini) keep
Comments (4)There are a lot of variables in freezing. If they're cold and dry and you can pack them air tight (preferably vacuum sealed), and if you have a good, stand alone (or dual compressor/evaporator) freezer that doesn't run self-defrost (either evaporator or manual), they might freeze very well. The biggest enemy of vegetables in freezing is water migration, so chill in the coolest part of the fridge overnight to make them freeze fastest. Thaw in the fridge as well. They might lose some crispness or tooth, but should be okay. In that case, they should keep well for several months at least. Thrown into a box and put into a freezer that shares equipment with a fridge, they might only last a week, or might not freeze well at all. There are all kinds of variables in between. If you don't have a vacuum sealer, try a zip bag, pushing/sucking out all the air. If they're delicate, cover a piece of cardboard with parchment or waxed paper to hold them in the bag, or use a little tray. Good luck! They sound good. :)...See MoreHow to cut frozen fish?
Comments (26)But not as excellent as fresh......if you can get it :-) Just a mater of opinion. Sushi grade fish is flash-frozen at extremely low temps asap out of the water/processed. Kills all present parasites that fresh caught are present in the flesh. 12 hours caught is no longer fresh. Great but no longer sushi grade. The exact temperatures and times can be found on the FDA website, but suffice it to say that those temperatures, reaching as low as -31°F, are well below what a home freezer can reliably produce and maintain, which is why it isn't advisable to try this at home. Sushi restaurants and fish markets use what's called a "super freezer," which is exactly what it sounds like: a freezer that maintains super-cold temperatures. (Osakana's super freezer, for example, maintains a temperature of -60°F.) "It's a paradox: The FDA will not deem a fish free from parasite hazards, and thus safe to eat raw without freezing, unless that fish is eaten raw, without being frozen, frequently enough to present sufficient evidence of its safety. To Luke Davin, the general manager of Osakana, this standard means that "deviating from [the FDA's] 'freeze it all' approach puts the burden of testing and proof on the processor." He says that most, if not all, fish markets lack the resources to exhaustively test the fish they receive for parasite hazards. The easiest solution, then, is simply to freeze everything." Obviously cooking your fresh caught well done is not an issue...cooking will kill all parasites. You just need to trust your market. Cleaned properly and not dock sitting in warm temps. I prefer flash frozen shrimp over fresh/traveled long distances. Those land-locked need to know flash frozen is equally as good as a market in a warmer climate fish market purchased. Flash-frozen sushi grade is often safer/better than dock caught. I grew up coastal. I know fresh. View from my living room window. We fish fresh caught, DH with neighbors filleting fish on the dock. Not arguing. Just need those confused that properly frozen can be an excellent product not needing to be considered inferior to 'off the dock' fresh....See MoreHow to portion a frozen pork roast?
Comments (22)Bbstx, do you/he like garlic? If so, sprinkle your remaining roast liberally with salt, black pepper, and garlic powder, then slice an onion and lay it on top of and around the roast. Peel and cut two potatoes in half lengthwise, Drizzle with the same ingredients and oil. Drizzle some olive oil on the whole thing and roast at 325° for 30-35 minutes or so. The potatoes and onion will will brown and soak up the juices and be just delicious. Be sure and use the oil as the roast is very lean, and turn the potatoes and onions and leave them roasting in the oven while the roast rests....See More
bragu_DSM 5
3 years agolast modified: 3 years ago
lindac92
3 years agofoodonastump
3 years agobragu_DSM 5
3 years agofoodonastump
3 years agolast modified: 3 years ago
bbstx
3 years agobragu_DSM 5
3 years ago
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