Adding water to some foods before placing them in a freezer or refrigerator serves several purposes, depending on the type of food and the specific technique being used. Here are some common reasons for adding water to certain foods before freezing or refrigerating them:
Ice Crystal Formation: When freezing food, the water inside the food forms ice crystals. If the food contains too little moisture, these ice crystals can become large and cause damage to the cell structure of the food, resulting in a loss of texture and quality. By adding water, the ice crystals formed are smaller and less likely to damage the food's texture.
Preserve Moisture: Some foods, especially fruits and vegetables, can lose moisture during storage, which can lead to wilting or drying out. By adding water, you help retain moisture and prevent the food from becoming dehydrated.
Prevent Browning: Certain fruits and vegetables, like apples or avocados, tend to brown when exposed to air. Adding water can create a barrier and slow down the oxidation process, helping to preserve the color and appearance of the food.
Maintain Freshness: Adding water to certain foods can help maintain their freshness and juiciness, especially when they are stored for an extended period.
Facilitate Even Freezing: In some cases, adding water can help distribute moisture evenly within the food, ensuring a more uniform freezing process.
It's important to note that not all foods require the addition of water before freezing or refrigeration. Some foods may be better suited for dry freezing or storage without water. The decision to add water or not depends on the specific food item and the desired outcome during storage. Always follow recommended guidelines for freezing or refrigerating different types of foods to ensure food safety and quality.