This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Latest comment: 14 years ago1 comment1 person in discussion
While I'm not an expert on the subject, it seems to me that snap freezing and blast freezing are one thing, involving well sub-zero temperatures, flash freezing may be closely related, and cook-chill is utterly different. Most of the article is about cook-chill. The point of snap freezing is that reducing the temperature to below freezing very fast reduces the size of ice crystals formed. I'd suggest a cook-chill article. Cook-chill and sous vide need to be linked, though one doesn't necessarily entail the other. Pol098 (talk) 00:32, 8 October 2010 (UTC)Reply