Sheldon wrote:
> Pennyaline wrote:
>> Sheldon wrote:
>>> Ken Knecht wrote:
>>>> Why is blanching suggested for food to be frozen? For example, I looked
>>>> up celery in a book on freezing stuff I have and it tells me to blasnch
>>>> the celery for three minutes before freezing. Cool off, then bag and
>>>> freeze. What does the blanching do? What would happen if I didn't bother
>>>> to? Anyone know?
>>> As far as I know blanching hasn't a whit to do with enzymes/bacteria,
>>> freezing is what preserves the vegetable in total and at the same time
>>> controls any further decay/decomposition. If blanching were a
>>> necessary process for preservation there'd be no need to then
>>> subsequently freeze.
>> Cell metabolism not your thing, Shel? Freezing does not stop enzymatic
>> and bacteriologic activity. It slows it way down, but it does not stop
>> it.
>
> Stop... where did I write stop...
>
> Literacy not your thing, Pennyalane... there's a world of difference
> between "controls" and "stop". ****ing know nothing!

LOL!! Lessee, where shall I begin? Tell me, Shel, exactly what you meant
by "controls," then I'll tell you what I meant by "stop."