A user asked us the following question.
“I would like to learn what is the entire process for blast-chilling without a blast chiller and the temperatures and time I have to use in order to do it correctly. I would like to cook meats and vegetables and then store them in the chiller to later reheat them. What should I do in order to cook and keep the organic qualities and quality to freeze and use in the following days? Thank you and best regards!”
This was Enrique Fleischmann’s reply:
“On the one hand, I am sending you a document on the basic principles of vacuum in which you will be able to identify the strict and risky temperatures that you must maintain in order to correctly employ the technique.
On the other hand, it would be best to work with a blast chiller, but if you don’t have the machine, another possibility is to have an ice water bath. The most important thing is to have a stable amount of ice 10 minutes after the food has been put in. This means that after the raw material has been cooled, the amount of ice should be visible and stable after 10 minutes. If the freezing is done under stable, constant freezing conditions, you will have a well-treated raw material with a result both optimal and professional.”