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Boxman | Nov 1, 201609:22 PM     5

Intellectual curiosity got the better of me this evening, so I'm turning to the experts.

What is the optimum freezer temperature, for home use? Obviously, we want it cold enough to negate any serious bacterial growth. We want the structure, texture, and flavor of foods to remain as intact as possible. So we want it cold. But how cold is too cold? We don't want it freezer burnt. We don't want it to take an unnecessarily long time to thaw out and heat up.

What do you think?

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