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‘Less than half’ fresh produce sold globally makes any profit
(www.fruitnet.com)
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this post was submitted on 21 Sep 2023
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Food and Cooking
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Simple atrophy. Room temperature vegetables deteriorate more quickly than frozen during shipping. Check it out.
I discovered the glory of freezing my excess food instead of letting it go bad and I've never gone back. Never again will I experience the heartbreak of an entire block of cheese going moldy. (Important: GRATE THE CHEESE BLOCK BEFORE YOU FREEZE IT)
Do you just thaw the cheese in the fridge?
Worse, I had to grate the cheeze while it was still frozen. If I thawed the entire block then I wouldn't be able to refreeze it because foodsafe.
Sounds dangerous, reminds me of when my dad sliced himself open trying to get frozen garden burgers separated!
What about thawing the grated cheese after its frozen?
It's better to grate the cheese before it's frozen. That way you get the benefits of freezing without needing to grate a rock.
... Damn. Never thought I'd have to choose between nutrition and texture. 😩
Still, very good to know. Thanks!