Flash freezing demonstration: pasta

This time, we conducted an experiment from freezing to thawing using 4 types of pasta: 3 types of fresh pasta and 1 type of dried noodles!

The experiment was conducted for the following two purposes.

1. Verification of boiling time to enjoy delicious food after defrosting
2. Verification of how to thaw delicious pasta

I would like to report some interesting results.

In the experiment, we changed the following conditions and confirmed the differences.

Purpose 1: Verification of boiling time

• Ingredients = Type of noodles (1 type of fresh pasta)
• Freezer = Art Lock Freezer
• Storage method = -20℃ freezer
• Defrosting method: Microwave, boiling water

Purpose 2: Verification of thawing method

• Ingredients = Type of noodles (3 types of fresh pasta & 1 type of dried noodles)
• Pre-freezing conditions = boiling time of noodles (change for each type of noodles)
• Freezer = Art Lock Freezer
• Storage method = -20℃ freezer
• Defrosting method: Microwave, boiling water

Past freezing test results have shown that pasta frozen using the Artlock Freezer can maintain its shape and will not be crushed by vacuum, making it easier to maintain the texture of the noodles. .

In addition, the noodles are put into the Artlock Freezer without being wrapped in bags, but the noodles are less likely to dry out, so we used the Artlock Freezer for all of the freezing this time.

The pasta selected this time is as follows.

➀Linguine (raw pasta: mainly flour)
②Fettuccine (fresh pasta: durum semolina)
③Spaghetti (fresh pasta)
③'Spaghetti (dried noodles)

The advantage of fresh pasta is that it is chewy and can be boiled for less time.

For this comparison, we compared 3 types of fresh pasta, 1 type of dried noodles, and among the fresh pastas, we compared pasta with durum flour and pasta with wheat flour only.

Since durum semolina flour has a high protein content and is hard, we predicted that it would be hard when thawed, so we conducted an experiment!

➀Fresh pasta [Linguine]

■Before freezing
Boiling time: (usually 3 minutes) This time: 2 ways: about 1 minute 30 seconds, about 2 minutes 30 seconds

■After freezing

■After thawing
While retaining its chewy texture, it now has a texture similar to soft noodles.
Recommended for those who like soft noodles!
If you boil the pasta for about 1 minute and 30 seconds, some of the core of the pasta will remain even after thawing.
It will be more delicious if you boil it for about 2 minutes and 30 seconds!

② Fresh pasta [Fettuccine]

■Before freezing Boiling time: Approximately 3 minutes (usually 5 minutes)

■After freezing

■After thawing
The fettuccine was chewy, chewy and delicious.

③ Fresh pasta [Spaghetti]

■Before freezing Boiling time: 2 minutes 20 seconds (usually 4 minutes)

■After freezing

■After thawing fresh pasta (spaghetti)

The chewy texture unique to fresh pasta was still strong and delicious even after thawing! I could really smell the flour.

③'Dried noodles [spaghetti]

■Before freezing

■After freezing

■ Thawing dried noodles (spaghetti)

Thawing in a hot water bath had a higher reproducibility of freshly cooked food than thawing in a microwave, and it was hard to believe that it was frozen!
There may even be cases where sensory evaluations comparing frozen pasta and freshly made pasta do not tell a difference.

【summary】
This time, we would like to share with you the results of our pasta freezing/thawing experiment and tasting.
In this experiment, we used three types of fresh pasta and one type of dried noodles, and examined the differences between different boiling times for each type.

To summarize this experiment,

<Freezing/thawing method>
Freezing time: 1 and a half hours

●Microwave 500W thaw for 7 to 8 minutes (check the situation and turn it over regularly)

●Thaw in hot water for 8 to 10 minutes

<Experimental result>

●It is possible to reproduce the texture and taste of all noodles to such a level that even after freezing and thawing, you will not be able to tell that they are frozen!
= It was difficult to reproduce al dente texture with dried noodles, but it is easier to reproduce chewy texture with fresh pasta.

●Raw pasta (linguine) made only from wheat flour becomes soft.
= It is best to choose the boiling time and thawing method according to the characteristics of each noodle.
= If the noodles are too hard, the core will remain, so it is best to boil the noodles for about 60% of the time.

As in this case, our Artlock freezer has very high reproducibility of pasta, and can freeze and thaw all types of noodles!

In particular, it is easier to reproduce textures such as chewy texture with fresh pasta. If you would like to know more about better cooking, freezing, and thawing methods for different types of pasta, or which combination of pasta and cooking method had the best reproducibility in this experiment, please contact us using the form below.

In this way, the Daybreak Lab team is also conducting research on freezing and thawing methods.

In this experiment, we tested frozen and thawed pasta to examine the differences in texture and flavor depending on the type and boiling time.

Of course, the lab team also accepts other ingredients!

For inquiries about freezing and thawing, please contact the Daybreak Lab team! !