A freezer can be used to transform the texture and flavor of food: This guide explains some of the best ways to use the power of ice to give food a cooked texture.
The wonders of the freezer as a tool for preserving food are obvious, but the freezer can do a lot more than just store food. It can also be used as a cooking instrument. Some of these techniques have been written about on Serious Eats before. There's
As the sweet potato freezes, the water that’s inside the sweet potato forms ice crystals, which have sharp and jagged edges that puncture the cell walls of the flesh, altering the texture of the potato such that when it's roasted, it comes out more tender and fluffy. Based on further testing of this technique by Tim Chin , there's an added benefit to the freezing step.
The traditional way of eating the pear is to puncture the skin of the fruit with your teeth and suck up the natural syrup, after which you can eat the fruit in larger bites. The freezing and thawing process transforms the pear, picked when it's hard and sour, into a delight on its own. It still retains its raw pear flavor and tastes almost impossibly fresh, but its texture is soft, with a slight crispness, as if it had been expertly poached.
a take on “poached” pears served with a light syrup, in this case flavored with Chinese medicinal ingredients like goji berries, apricot kernels, and osmanthus Frozen tofu is eaten most often in hot pots, braises, soups, and saucy dishes where the spongy texture can soak up the cooking liquid. Even in the simplest of liquids, as in mySerious Eats / J. Kenji Lopez-Alt
This doesn't make sense to use in all clam-cooking scenarios, since you can also open clams by cooking them, but in any instance where you want to cook the clam meat without the shells, it's a great technique to have in your pocket.
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