What’s Freezer Burn?
If you’re prone to forgetting what food you have in the freezer, you’re probably well acquainted with freezer burn.
I’m talking about those massive ice crystals that completely destroy the texture of food, like when you find that half-eaten container of ice cream just overrun with ice crystals.
Perhaps you’ve spotted some meat and poultry in the freezer that’s turned an odd color with a shriveled, dry surface? That’s caused by freezer burn, too.
And while I’m all for complaining about freezer burn, I figure a better use of our time might be figuring out what it is and how to prevent it.
What’s freezer burn?
Most of us think of freezer burn as those pesky ice crystals growing out of our food, but that’s really the result of freezer burn. Not freezer burn itself.
In actuality, freezer burn is the dehydration of a food’s surface. Ice from within the food transforms into water vapor and moves into the freezer air.
The result? An opaque, dry food that lacks moisture.
