[djrogers]

> The process of slowly freezing food alters the chemical structure

It's not the chemical structure, it's the physical structure. Slow freezing causes large (relatively) ice crystals, which are more likely to break cell walls than smaller ice crystals. Those broken cell walls result in more moisture loss when cooking, and a different texture when thawed.

[User23]

And the difference is striking. I had some steaks from a freshly slaughtered cow not too long ago and despite being at best choice grade it tasted better than some prime steaks I’ve had.

[bob_theslob646]

What about vacuum sealing? Does that make a difference?