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submitted 1 year ago by sexy_peach@feddit.de to c/food@beehaw.org
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[-] Kwakigra@beehaw.org 6 points 1 year ago

Simple atrophy. Room temperature vegetables deteriorate more quickly than frozen during shipping. Check it out.

[-] Omega_Haxors@lemmy.ml 5 points 1 year ago* (last edited 1 year ago)

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)

[-] averyminya@beehaw.org 1 points 1 year ago

Do you just thaw the cheese in the fridge?

[-] Omega_Haxors@lemmy.ml 2 points 1 year ago

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.

[-] averyminya@beehaw.org 1 points 1 year ago

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?

[-] Omega_Haxors@lemmy.ml 2 points 1 year ago

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.

[-] miracleorange@beehaw.org 3 points 1 year ago

... Damn. Never thought I'd have to choose between nutrition and texture. 😩

Still, very good to know. Thanks!

this post was submitted on 21 Sep 2023
26 points (100.0% liked)

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