What You Need to Know
Chilled food is food that is stored at refrigeration temperatures, which are at or below 0 – −5 °C (32–23 °F). The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. They have been available in the United Kingdom, United States, and many other industrialized countries since the 1961s.
Steps
- 1.
Nikkei tiradito (Peru): Partial freezing creates perfect texture for raw fish slicing
- 2.
Korean naengmyeon (Korea): Ice-chilled broth enhances chewy noodle texture
- 3.
Scandinavian gravlax (Nordic countries): Controlled chilling during curing develops characteristic texture