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Alton Brown's explanation on Good Eats of how to get good frozen strawberries effectively said that if you freeze them slowly, you get jagged ice crystals which
by DrSprout 16y ago
Alton Brown's explanation on Good Eats of how to get good frozen strawberries effectively said that if you freeze them slowly, you get jagged ice crystals which slice membranes and cause them to turn to mush when you defrost. If you do it quickly it creates smaller, smoother crystals that leave the structure intact.
- noilly 16y agoYes- larger crystals + expansion --> puncture and break cell walls --> not good when you're defrosted. Tangentially, this is why ice cream cooled with liquid nitrogen is so smooth
- vl 16y agook, where can I try ice cream cooled with liquid nitrogen?
- Robin_Message 16y agoThe Fat Duck in Bray, run by Heston Blumenthal -- http://www.thefatduck.co.uk/ http://www.thefatduck.co.uk/ Heston is awesome. We just did a series on TV where we made, amongst other things, edible wallpaper as the desert course, so all these celebs were licking the walls...
- blogimus 16y agoHe also explained (on Peachy Keen) that if you add some sugar (being hygroscopic) to the fruit (making a sugar syrup), the sugar will help hold some of the water in the cell walls helping to reduce the size of the ice crystals.