Like in everything else that has pros and cons, there are disadvantages of chilling food. If the foods you store in your refrigerator come out stone-hard, we might not call that chilling. Chilling food is storing it at low temperatures that do not reach its freezing temperature. The idea of cooling our food is to keep it fresh by minimizing microbial activity. This is because harmful organisms cannot survive in the severe cold. Did you ever, at some point, stop to think whether refrigerating food has nay effects on it?

Here is the truth about you need to know about the disadvantages of chilling food and what happens when you store food below or at its freezing temperature.

  • Never freeze inferior food expecting that it will improve from the chilling. Chilling food is meant to minimize the deterioration in quality and not improving anything. As such, if meat or anything goes bad, storing it in the freezer will only postpone your disease: not improve quality. Thawing meat
  • Zero degrees Celsius is the recommended storage temperature for most foods (explains why the standard chilling compartment is always a 0 degrees). Any deviation, either upwards or downwards, will affect the food. An increase in temperature automatically initiates quality deterioration. To preserve the foods’ quality, experts recommend that food must be chilled for a limited time at the right temperatures.
  • When food is cooled, some water (ice) crystals will form inside it. These crystals might break up the cell structure of some types of food. The breakage causes mushiness and variation in the texture (feel) of the food. This occurs mostly during freezing: if the food defrosts and then chills again, more breakdown of the food occurs. This explains the use of syrup and blanching is preserving the texture of some foods.
  • Ever heard of freezer burn? This happens when you store food without wrapping or placing it in vapor-proof materials/ containers. Refrigeration causes food to lose moisture and form a surface that is dried-up. Some fruits turn brown, syrup dries up, and most of the food loses it taste and nutrients. As such, you might end up eating tasteless food with no nutrients.

The aim of my post is to ensure that you store food at the right temperature, chill food when needed, not over storing it in the refrigerator and using the vapor-proof material to prevent freezer burn.

In case you have extra information about the disadvantages of chilling food, please share it with us like we just did.