Frozen meat weighs more than thawed meat, because the water and other liquids emerge as the meat thaws. Some meat manufacturers include an absorbent surface inside the packaging to soak up this liquid so it does not spill when the consumer opens the package.
Poultry and meat are made of bone, fat, connective tissue and muscle. The muscle is about 20 percent protein and 75 percent water, with the rest coming from fat, minerals and carbohydrates. Before cooking, an eye of round roast contains 73 percent water. When meat packers freeze their products, the water becomes solid ice crystals in the meat and contributes to the weight, but when the consumer thaws the meat, it is possible to lose as much as a third of the size and weight as the juices drain.Learn More
Nacho cheese sauce can be frozen after use and thawed at a later date to be used again. If preserved in this fashion, it can be kept and consumed for a 6-month period.Full Answer >
It is acceptable to freeze Greek yogurt; this will extend the yogurt's shelf life by several months. However, it will not have the same smooth consistency as commercially prepared frozen yogurts, which are made with additional ingredients.Full Answer >
Baked quiche can be frozen. The most efficient way of freezing baked quiche requires a baking sheet.Full Answer >
Zucchini can be frozen raw, but it is not recommended to do so. Like all organic matter, zucchini contains enzymes that begin to breakdown the vegetable and cause loss of nutrients and discolouration even while frozen.Full Answer >