Pantry organisation & freezing classes

sebastian.guerrero

Hello,

I've been following (& learning a lot) @ chef steps. But it's a little bit difficult sometimes to follow a couple of recipes or classes since, with family, work and extra activities sometimes our days get readily busy.It would be nice if you guys can develop a bit more the classes about kitchen organisation (I'm proud after cooking a check that I have very little to wash an no mess was done) and create a new one to freezing.

sebastian.guerrero

It would be nice if we get to know what can be freeze, how fast do we need to freeze it not to alter the texture. I know that some restaurants use a fast freezer (-80 Celsius) to be able to freeze as fast as possible. The food industry uses liquid nitrogen to freeze veggies instantly. Can we do something similar using dry ice (-78 Celsius) inside the freezer to freeze things? 

My idea is that we have a better understanding on what would be not affected during freezing to be able to break a recipe on steps that can be done in separate days along a week for example.

Does this makes sense for you guys?

Cheers,

Sebastian