Why do some foods freeze hard?
Freezer Census
Why do some foods freeze hard?
You've seen it happen. A frozen banana becomes a yellow club you could use in a cartoon fight. A frozen grape turns into a marble. But frozen whipped cream? Still soft and scoopable, even at the same freezer temperature. What's going on in there?
The secret is water. When water gets cold enough, its molecules slow down and lock into a rigid crystal structure called ice. Ice is hard. Really hard. The more water a food contains, the more of it turns into those hard crystals when you freeze it.
