Does anyone else have this problem? My freezer is cold enough to keep berries frozen, but after a week, my frozen nanners go from solid to mush. Do any of you still eat them after they've gone to this state? Any digestive problems in doing so?
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I put them in a ziplock bag. I notice when I go to take them out, they're frosted on the outside. I wonder, since it's just frost, if it melts in the minute or so that the bag of bananas is out of the freezer and turns them mushy that way. Maybe I'll just drop 3 grand on a walk-in freezer :P
So you're saying your nans freeze solid for a few days, then soften up?
Are you sure your freezer is at 0 degrees? Might try leaving a freezable thermometer inside to double check. I think they wouldn't keep nearly as long, similar to how they might in the fridge. How do they taste?
Funny you ask. I notice at first there's a layer that's frozen solid (the core) and a layer that, while firm, isn't rock hard (the outer surface). This may be due to opening and closing of freezer, or, as you insinuated, the freezer is not below freezing. I just find it odd that everything else in my freezer (mixed veggies, corn, berries, etc.) are all fine, but those bloody bananas just won't cooperate. I ate one awhile ago and it tasted good - like normal nanner ice cream. It's just that it had oxidized a bit (becoming brown). I'm worried it might give me an upset stomach or cause fatigue or gas. Meh well.
That picture gave me a good laugh.
For more insinuation about insulation, try copying me (which I know is already habitual ;) by freezing your nans inside their little yellow skins. They'll defrost easily in a couple hours in the sink, or within a few minutes in a bowl of water and will slip right out of their peels.
Oh, snap. I used to do this a few years ago. I stopped doing it, because the peels were a slimy, pungent mess to deal with afterwards. I do remember not having my current problem, though, of half-thawed nanners. Why can't the yin-yang just be all white for once? :P