Food preserving questions
Here are the questions:
1- I own both a freezer with deep freezing mode and a vacuum sealing maching. Is it a good way to preserve the meat's flavour and nutrients vacuum packing it and then deep freezing it or is better to vacuum packing it and then just freezing it?
2- The freezer/deep freezer should go to -30° to deep freeze and then get back to -18°. Is it safe for the food that's inside it such a temperature change?
Thanks in advance
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