Freezing

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Ruhlman's Twenty

By Michael Ruhlman

Published 2011

  • About
When we remove heat drastically from food, it freezes. We use freezing to turn a delicious sauce into an even more delicious ice cream. Or we add sugar to a fruit juice and freeze it into sorbet.

Freezing food to preserve it is part of our routine cooking. We once relied on canning and curing to preserve food; now we put it in the freezer. We freeze food so routinely that we scarcely think about what a wonderful luxury it is. As happens with most things we take for granted, we forget that freezing can be done well, or done poorly. It’s a skill like any other in the kitchen.