1.What is freezer burnt.

When food comes out of the freezer with dry areas, spots of discoloration, and formations of ice crystals, it is said to have freezer burn, sometimes seen written as "freezerburn." While freezer burn is unsightly, it does not have an impact of the safety of the food, and foods which have been freezer burned can be eaten. However, it does alter the quality, and severely freezer burned food may be tasteless or have a distinctly metallic flavor. For this reason, most people try to avoid freezer burn.

Freezer burn is caused by exposure to air and subsequent loss of moisture. If food is packaged poorly for the freezer, the water molecules in the food will start to leach out, leaving dry spots which may become discolored. As the water molecules rise to the surface of the food, they tend to form dense areas of ice crystals.

Several things can minimize freezer burn. The first step is to keep the freezer as cold as possible. Fluctuating temperatures can contribute to freezer burn, especially if the food is not as cold as it can be to begin with. Overstuffing a freezer can also lead to freezer burn. All foods also ultimately have a shelf life in the freezer. Freezing something can greatly reduce the time it takes to go bad, but it will not stop the process altogether. While freezer burn is not harmful, leaving food in the freezer too long is, and heavy freezer burn is a sign that the food has outlived its freezer life.

Finally, make sure to package food well before freezing it. If the food is being stored in plastic containers, make sure that the lids are snug and tight, and try to press as much air out as possible. Some people like to crumple wax paper into the top of a plastic container before sealing it for freezing, to further reduce the air in the container. If something is being bagged and frozen, press all the air out of the bag and make sure that it is sealed tightly. If you are uncertain, double bag the food to ensure that it is airtight.

If a package of frozen food does have freezer burn, you can cut away the area before cooking. Be aware that the food may have lost some flavor as a result, and that you may need to season it more heavily than you would normally. Taste the food as you cook it and adjust the flavorings as needed.

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 2.How can i avoid freezer burnt

Freezer burn happens when the outside of a food loses so much moisture that it essentially becomes freeze dried. Although freezer burn is not harmful, it does make food taste dull and unpleasant. Generally, when food has been freezer burned, you can simply trim the offending portion off and use the rest. However, avoiding freezer burn is a much more preferable solution. There are a number of ways in which you can prevent the problem, ranging from how you pack foods to how you organize the freezer.

One of the most important things you can do is to organize your freezer properly. Make sure to leave at least a hand's width of room around the top and sides of the freezer so that air can circulate, keeping the temperature in the freezer stable. If the freezer has a shelf, leave room around the shelf as well. Keeping the temperatures even throughout the freezer will reduce repeated freezing and thawing, which can cause freezer burn. While you organize your freezer, throw out food which is old, and make sure that all of the food in the freezer is properly labeled.

Shelf life in the freezer varies, depending on the food. Cooked meats, for example, last around three months, while uncooked and well packaged meats can last up to six months. Although old foods are unlikely to pose a health risk, they will lose much of their flavor. By labeling packages with their contents and date, you can keep track of what is in the freezer and how long it has been there. This will encourage you to use up foods before they go off.

Packaging is also crucial. You want the packaging for frozen foods to be thick and airtight to prevent freezer burn. Many companies actually sell products specifically designed for freezing, such as thick sealable bags, heavy plastic containers, and freezer safe glass. When you pack foods in these containers, make sure to leave room for liquids like soup to expand, and take the time to press air out of bags. Bags can be frozen flat and stacked, or you can use uniformly sized square plastic or glass for space efficiency.

Small portions also tend to freeze better, since they cool down more quickly. You should also try to avoid putting hot food directly into the freezer, as it will elevate the freezer temperature. Put the food in the fridge to cool, leaving the lid off or ajar so that moisture will not collect in the container. Once it has cooled, the food can be frozen for future use.

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