In article ,
"michael adams" writes:
| "Kay" wrote in message
| ...
|
| So every book, and every supposed "expert" on the subject is wrong.
|
| Just what is the point of subscribing to a newsgroup like urg if you are
| going to assume that everything based on personal experience is wrong
| and that only what has been published in a book is correct?
|
| That isn't what is being suggested here.
|
| Which is that every single book and authority concerning a
| straightforward matter of best practice is wrong. ...

Not every one - I have seen the advice that blanching is often
unnecessary a couple of times.

However, even unanimity would not be surprising, given the way
that authors copy from each other, and the fact that most of
the original sources were written when freezers maintained much
higher temperatures than they do today. Chemical reaction rates
are strongly affected by temperature, you know.

The experience that blanching is generally unnecessary with
modern freezers has been confirmed by a great many of us, based
on our own experiments. And an ounce of experiment is worth a
pound of quotation from authority.

| If people are asking for advice on a NewsGroup, and they could
| be in any way seriouly inconvenienced should that advice turn
| out to be wrong then I personally always adopt the precautionary
| principle. Better safe than sorry.

In order to choose the safer of two paths, you must already know
a great deal about the effects of following both paths. In this
case, it is unclear which IS safer.


Regards,
Nick Maclaren.