First of all, we must distinguish between freezing in the freezer and freezing.
Freezing is an industrial process that consists of cooling a product down to its core using very low temperatures (between -30°C and -50°C). After freezing, the products are kept at a temperature between -10°C and -20°C. This makes it possible to prolong their conservation longer whether in terms of nutrients, freshness, texture or flavors.
This technique is used in large businesses, in distribution companies and in the catering sector. Food is frozen almost instantly and defrosting takes time. They can even remain in this state for a few hours, at room temperature, without the freezing being interrupted.
Freezing in the Freezer , meanwhile, uses the same process, but on a domestic scale. This means that the food cools more slowly and the shelf life is shorter.
In principle, almost all foods can be stored in the freezer, except for a few which can be stored very well outside the freezer or should not be stored at all:
However, the method and duration of conservation in the freezer vary from one food group to another. Here is a non-exhaustive list of foods that can be stored in the freezer and the maximum freezing time:
Also read:
Storing eggs in the fridge door is a bad idea
Storing champagne in the fridge will affect its taste
Freezer:9 mistakes not to make with it!
