I have a freezer that freezer burns my stuff. Quite badly.
If I were to submerge an item – say, shrimp – in water, and then freeze the whole thing, will that prevent the shrimp from suffering freezer burn?
Probably. IIRC, freezer burn is caused by sublimation of the ice crystals in food due to exposure to extremely cold dry air. So it’s really a dehydration effect. We had a chest type freezer for many years which kept food around -5 °F. We effectively prevented freezer burn by double wrapping items in butcher paper, which has a slick lining on one side as a moisture barrier.
The other possibility is that you have the thermostat set too low. For normal freezer storage, anything from 10-15 °F is perfectly adequate. Lower temperatures are only needed for longer term storage, and then proper wrapping is an issue.
They do sell freezer bags that are double walled, just for this.
Encasing your shrimp in ice would probably work, but you may have other problems that are causing your frost free freezer to misbehave. I’d write some of them up, but this piece on preventing freezer burn already looks to cover a multitude of sins.
That links to a reply to this thread, Squink. However, I’m sure I can google it. Mine is a non-frost-free type of freezer on top of a fridge, and provided by the landlord. So far, I’ve not been able to get a new freezer. There’s a crack in the back that lets in lots of new air, so thus, all the frost build-up, and thus, the freezer burnt food. Even ice cubes whittle away to nothing in no time! Double bagging and such only works with heavier-duty meats, like chops and beef…the delicate shimp just don’t seem to be any match for this freezer. I think I’ll try the water thing and see if that works. I’ll still have to use it fast, I’m sure.
Ah, but now that I’ve provided the real link, my first link links to a thread with the right link… :smack:
Not frost free ehh? Have you tried taping up the crack in the back? The moisture is likely getting out through there, or your freezer is just not cold enough. Also check the door seal. I’ve used vaseline to get those to work a little better. It’s been a long time though, probably dissolves holes in the newfangled plastics they use nowadays.
Good advice from Squink. Here’s my recommendation.
[ol]
[li]Defrost your freezer. Do not use an icepick or knife to free the ice. I’ve had good luck with placing a pan of almost boiling water inside to loosen it up.[/li][li]Seal the crack. If it’s in the freezer wall, clean the area and apply some duct tape or similar. If in the door gasket, glue it with a good silicone or urethane based adhesive. Don’t create a glob that will stop the door from sealing properly.[/li][li]After the repairs are complete, watch the temps in the freezer and refrigerator over the next few days. Check the settings on your thermostat and air controls. Some much older refrigerators may not have air controls. The thermostat should be set for the temperature you want in the refrigerator section. The air control should be adjusted to maintain the freezer temp. Less air for colder, more for warmer.[/li][/ol]
Normal temperature settings are 35-38 °F refrigerator, 10-15 °F freezer. And I’ve never seen a dial with degrees on it. You’ll just have to fine tune the right number & letter combination.
Sorry if you already know all of this or it sounds a bit pedantic, but during several years as an appliance tech, most of my customers didn’t have a clue how this stuff worked.
I know people who freeze their fish by putting them in paper milk cartons and filling it with water. This makes them stackable and in a convenient size and they claim the ice keeps the fish far fresher.