FredT
Guest
Then cooked while still frozen will be very similar to those cooked live. Antenna and leg meat is still recoverable. Generally slow frozen leg meat is very grainy and is neither palatable or recoverable.
It has to do with the ice crystal formation rate and size during the freezing process. Keeping the ice grain size to below half the cell diameter seems to have somethng to do with palatbility once cooked.
A LN2 dipped bug goes from room temp to -200°F in about 5 seconds. Final equilibrium temp of about -321°F is reached when the LN2 stops bubbling. When freezing a couple dozen bugs at the same time that took about 3 minutes after I started pouring the LN2 over the bugs prepositioned in a heavy styrofoam ice chest.
BTW A hard chest will come apart long before equilibrium temperature is reached.
ALso be aware that the FAA frowns mightily on bringing chest full of LN2 onto an airplane. It's a long story, but visualize a rapidly expanding COLD 18" ground fog rolling down the check-in concourse at the Ft Lauderdale airport.
It has to do with the ice crystal formation rate and size during the freezing process. Keeping the ice grain size to below half the cell diameter seems to have somethng to do with palatbility once cooked.
A LN2 dipped bug goes from room temp to -200°F in about 5 seconds. Final equilibrium temp of about -321°F is reached when the LN2 stops bubbling. When freezing a couple dozen bugs at the same time that took about 3 minutes after I started pouring the LN2 over the bugs prepositioned in a heavy styrofoam ice chest.
BTW A hard chest will come apart long before equilibrium temperature is reached.
ALso be aware that the FAA frowns mightily on bringing chest full of LN2 onto an airplane. It's a long story, but visualize a rapidly expanding COLD 18" ground fog rolling down the check-in concourse at the Ft Lauderdale airport.
