Description
Method of cooling food quickly
Technical
Blast chilling is a method of cooling food quickly to a low temperature that is relatively safe from bacterial growth. Bacteria multiply fastest between +8 and +68 °C. By reducing the temperature of cooked food from +70 to +3 °C or below within 90 minutes, the food is rendered safe for storage and later consumption. This method of preserving food is commonly used in food catering and, recently, in the preparation of "instant" foods, as it ensures the safety and the quality of the food product.
Sensory Profile
Aroma ()
Wine Analogy
Similar to the effect of flash chilling white wines to preserve delicate aromatics
Coffee Analogy
Comparable to nitrogen flash freezing of coffee beans to lock in volatile compounds
Perfume Analogy
Like freezing fragrance ingredients to prevent top note evaporation