“The texture just wasn’t the same and they tasted flat.” When she recently tested out her daughter’s new air fryer on some freezer burnt green beans, Schmidt says the difference was noticeable. Ultimately, it comes down to a flavor and texture preference, she says. In fact, this process likely doesn’t impact the total nutrients of the food either - though Schmidt says more research is needed to know for sure. Icy food may not look as appetizing, but it doesn’t necessarily mean it puts you at risk, explains Schmidt. This can often leave foods discolored with an unpleasant, shriveled texture.įreezer burn can take place after only a few months (depending on how air-tight you’ve sealed your food) but is ultimately an example of food in your freezer trying to regain equilibrium of vapor pressure between its surface water and water in the air. In the case of food items, hydration is drawn out during this sublimation process and then redeposited on the food’s surface as ice crystals. “And the reason they're shrinking is because they're also going through dehydration - but they're all water!” “A similar thing that you may have seen related to this idea of freezer burn is if you have ice cubes in the freezer for a long time and don't use them, they shrink,” Schmidt says. Skipping phase states like this, not first transforming from ice to liquid water, is called sublimation. The process is similar to evaporation, Schmidt explains, except instead of liquid water transforming into vapor, freezer burn happens when a frozen liquid transforms directly into vapor. “I like the idea that we’ve harnessed something that’s happening to make something beneficial.” While freezer burn may seem like the capricious scourge of your kitchen appliance, Schmidt assures Inverse it’s actually just a form of dehydration that takes place at cold temperature when items (from food to snow) are exposed to open air. it a profitable good thing,” says Schmidt. “Here are two processes, that rely on the same transformation but because we change the conditions in the freeze-drying. Interestingly enough, the same chemical process driving freezer burn is also what makes it possible to feed astronauts in space - freeze-drying. Sure, a freezer makes your food last longer - but it can’t deliver on the promise of flavor. ShutterstockĮven though it may look unappetizing, Shelly Schmidt, professor of food chemistry at the University of Illinois at Urbana-Champaign, tells Inverse there’s nothing dangerous about these discolored foods.īut the issue for the consumer is that, while you technically can eat freezer-burned food, it won’t be very good - despite what you may have been told about throwing your leftovers into the cold. Head to our Just Curious section to see what else we can answer for you.If your frozen food is discolored that doesn’t necessarily mean it’s gone bad, but it likely means it is freeze burned. From "Can you put foil in an air fryer?" to "How to treat dog flu" to "Why is the ocean salty?", we're striving to find answers to the most common questions you ask every day. USA TODAY is exploring the questions you and others ask every day. The USDA suggests cutting heavily freezer-burnt parts away when cooking to ensure the best quality.Ĭan you freeze cheese?: How to keep your dairy products fresh and edible Just Curious for more? We've got you covered While freezer burn looks unnatural and maybe a bit unappetizing, your meat is still safe to eat. If something has been in the freezer too long, it can develop ice crystals known as freezer burn. Is it safe to eat frozen food with ice crystals? Bread and other bakery items can also be refrozen, but the process may dry out the product.Ĭheck out ’s cold food storage chart for guidelines on how to store everything from hamburgers and shellfish to soups and stews. Vegetables, thawed fruit and juice concentrate can safely be refrozen but might lose texture, appearance and even some flavor. You can also defrost meat in the microwave right before cooking. You can safely thaw your meat by keeping it in the fridge for a day or two or in a plastic bag fulfilled with cold water. Safe thawing can mitigate this risk and cooking will destroy any microbes, the USDA says. This is because thawing reactivates microbes like bacteria, yeast and mold that were present before freezing. What is the healthiest meat?: Expert tips to cook a nutrient-rich plate How long can frozen meat sit out?Īs the USDA warns, leaving meat out of the fridge for more than two hours can be unsafe.
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