Is there a way really to properly freeze food at home w/o a flash freezer? Obviously for vegetable blanching i'm ok with, i let it air dry as much as possible after spinning it a ton, bunch up in some towels, lay flat and par freeze then bag. i'm talking more prepared things. I am thinking this as i'm opening a bag of expensive frozen tenders for my son because they were the only ones i coudl get that were whole pieces of chicken, etc etc, and i'm like, man, why can't i just make a batch of these and properly freeze? Is par cooking them the way to go? To completion then freezing? Not to completion?
Obviously in production they're flash frozen which prevents the crystals from forming and giving you a terrible texture, but at home, most of us don't have that luxury. I do have a chest freezer whcih is great for freezing much quicker than a standup, but still.