by Radburt » Mon Feb 10, 2014 11:06 am
The faster it freezes, the smaller the ice crystals are.. And the smaller ice crystals, the less damage you're going to get when you thaw the product, so it won't get all wierd and watery. As far as safety, it just cools everything down a lot faster, so there are really no safety concerns compared to just tossing something in a home freezer. I don't know what "hot ice" is. Are you thinking of dry ice? OnlyMe 72 months ago Please sign in to give a compliment. Please verify your account to give a compliment. Please sign in to send a message. Please verify your account to send a message.