On 12/7/2015 9:11 AM, Nancy Young wrote:
> 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

As far as ice cream goes, Janet B's plastic wrap trick works just fine
to prevent ice crystals forming on an opened carton of ice cream. The
trick is to press the wrap lightly onto the surface before closing the lid.

Jill