Is it better to freeze raw, or to cook/overcook before freezing to keep food from spoiling too soon?

Is it better to freeze raw, or to cook/overcook before freezing to keep food from spoiling too soon?
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1 Answer

Answer :

It totally depends on the food and if it was frozen before. Even different vegetables react differently to freezing, so it isn’t a ‘one solution fits all’ situation. Your question, as it is, is unanswerable. You’ll need to ask in relation to specific foods. And it isn’t spoiling you need to worry about in the freezer. It is freezer burn, crystallisation and bitterness. You need to blanch almost every vegetable, not cook.
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