Is it better to freeze raw, or to cook/overcook before freezing to keep food from spoiling too soon?
Edited to add:
I suppose what’s overcooked and what’s undercooked is subjective. But if you just blanch let’s say carrots, and freeze them or if you cook them which lasts longer?
Topics:
food,
freezing,
freezer,
bacteria,
store,
fridge,
raw,
spoiled food,
long lasting,
overcooking
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