Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
To safely freeze a product, the holding temperature must be below -18°C (0°F). Freezing is most effective when the item to be stored is tightly packed so that air does not circulate around it. Most food products can be frozen for long periods, but freezing does cause water to expand and rupture cell walls which, in turn, will change the texture of the thawed product.