Freeze food so it keeps its quality
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Cool before freezing.
Hot food raises the freezer temperature and part-thaws the neighbours.
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Freeze flat in portions.
Bags filled thin and flat freeze fast, stack like books, and thaw in minutes instead of hours.
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Squeeze the air out.
Air is what causes freezer burn. Flat bags, pressed empty, or containers filled to the brim.
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Label with content and date.
Marker on the bag. Every freezer holds three mystery bricks nobody will ever thaw.
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Know the keep-times.
Three months for cooked dishes, six for raw meat, a year for vegetables. Edible after, but quality fades.
- 1 Founder draft core @bernard ⚡ new
#1 becomes the Core. This atoma is young: submit a better distillation and take the seat.
No gear needed. Your pot, a timer and ice are enough. That is the point.




