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Latest comment: 15 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
