3 ms·
After a few weeks in a freezer, the insides of the bread turn white and dry.
by bzb5 6y ago
After a few weeks in a freezer, the insides of the bread turn white and dry.
- dredmorbius 6y agoKeep the bread fully sealed. For long-term freezing, a chest freezer with no defrost cycle (which thaws and refreezes contents) is preferable.
- defterGoose 6y agoUhhhh...I don't think the defrost cycle is used that way. It's just meant to prevent buildup of ice in the freezer, not to thaw the contents. It should always be user-initiated (and with no contents).
- dredmorbius 6y ago... Most newer freezers are frost-free. Cool, right? (Ha, ha.) But the way frost-free freezers get rid of the frost could actually compromise the long-term quality of your food. The frost-free freezers eliminate frost by raising the temperature inside the freezer a few times a day, from about 0 degrees to 32 degrees. While this still keeps your food at a freezing temperature, it prevents any free-floating water particles from forming into ice, instead collecting them and siphoning them out of the freezer. It saves you the hassle of frost in your fridge, but can actually cause more freezer burn, as your food temperatures are fluctuating slightly and that makes it easier for moisture inside your food to escape. ... https://www.thekitchn.com/the-problem-with-frost-free-freezers-247588 https://www.thekitchn.com/the-problem-with-frost-free-freeze...