Is freezing a good way to preserve any food?
Things Required:
Lettuce leaves or green pepper or tomato
Cloves of garlic or onion
2 tablespoonfuls of (30 ml) cottage cheese
3 plastic bags
Labels and freezer tape
Directions:
Cull the vegetables, wash and pat them dry. Put them each in a plastic bag, whole or cut up, and remove the air. Seal the bags, label them and place them in the freezer. Spoon the cottage cheese into a plastic bag. Remove the air, seal the bag, label it, and also place it in the freezer.
After two or three days, remove all the bags from the freezer and thaw the contents.
This Is What Happens:
The foods are no longer appetizing. The lettuce and the tomatoes have lost their crispness and become limp. The garlic has become stronger. The cottage cheese has separated and become grainy.
Science Behind It:
When the water cools, it expands and turns to ice, damaging the cell walls of the foods. This loss of crispness is not so important if the food is to be cooked, but foods that we eat raw, like lettuce, tomatoes, and cottage cheese, definitely lose their appeal.
Salted foods as well as unsalted foods don’t freeze. This is because the salt lowers the freezing point and gives the enzymes more time to work.
