Sharp Freezing is an Older Term that Refers to just Leaving Items in a Freezing Cold Room.
Sharp Freezing
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Culinary Uses

Sharp Freezing means to freeze items by leaving them in a cold room. Prior to 1930 and Clarence Birdseye's invention of Quick Freezing, Sharp Freezing was the main commercial method of freezing foods. 

The problem with Sharp Freezing is that most flesh, MeatFruit and Vegetables included, is made up largely of water which crystallizes when frozen. The longer the freezing takes the bigger the crystals grow and the more they rupture the cellular walls of the product. Torn cellular walls lead to a mushy texture and an inability to retain moisture when thawed.

The length of time that it took to freeze product solid was the major problem for Sharp Freezing, which continues to give frozen food most of its bad rap today. Sixty percent of the freezing process (by time) took place in the temperature range of maximum crystal formation (31° F to 25° F) and because crystal formation equals cellular damage the product suffered. Sharp Frozen food was edible (and that is an improvement over starvation) but not palatable.

The same problems are inherent in Sharp Freezing today. If you stick an item in your freezer and expect great results you may be sorely disappointed. Flash Freezing is a better option, if you can manage it.