Food that hasn’t been properly wrapped nicely will undergo the dreaded freezer burn. This means your food can get dry, stringy, tasteless, or even taste worse.
This is a condition that occurs when frozen food has been damaged by oxidation and dehydration, due to air hitting the food. It is generally brought on by food not being securely wrapped in air-tight packaging.
Why does Melbourne Wildlife Control Happen?
Most likely, your food was not tightly wrapped enabling water molecules to escape and seek a better place.
It’s likely to happen for items stored in the freezer too long. There is a limit to how long items should be kept in the freezer. Sooner or later the water molecules will make their way from the frozen food into a colder place in your freezer.
When water molecules escape from the frozen food, it is also possible for oxygen molecules to seep in. The oxygen molecules may dull the color and modify the flavor of your frozen product.
Can I still eat it?
Freezer burn occurred when air reaches the food’s surface and dries the product. The colour of the food varies as a result from chemical changes in the food’s pigment during the freezing procedure. Freezer burn doesn’t make the food unsafe to eat, it just causes dry spots in the food. You can still eat it but it will taste bad and the texture will probably be very tough and chewy.
With freezing, we can preserve the freshness of the marketplace, bring the freshness directly to your kitchen. It’s best to defrost in the fridge, a microwave oven, or even in a hot oven. You want low temperature that slowly heats the food up. Most foods should be left in their freezer packing while defrosting.
When food like steak is frozen as a method of preservation thousands and thousands of water molecules within the beef form ice crystals. These water molecules prefer the most hospitable surroundings – the coldest place in your freezer. The molecules migrate from the steak to the coldest place they can find, which is often the side of your freezer. The loss of these water molecules causes the steak to become dehydrated. The end result is freezer burn.