On 12/7/2015 3:15 AM, Alan Holbrook wrote:

> Actually, frost on the freezer wasn't the issue that concerned me, frost
> on/in the product was. And I suspect Gary is probably correct. Like a lot
> of things, it's the degree of whatever. And rinsing off some ice crystals
> probably won't result in any noticeable degredation in taste or anything
> else.

Here's my take on it. If you wrap something, or put it into an
airtight container, then the ice crystals come from moisture that
comes from the food. This isn't good if it's steak or ice cream.
If it's soup? Who cares, the ice will return into water that is
part of the soup. Same with pasta sauce or chili.

nancy