You’re probably doing a mistake by putting certain type of foods in the freezer that shouldn’t be there in the first place.
Not only the food will taste and look odd, but you’re increasing the possibility of getting food poisoning.
Here is a short list of foods you shouldn’t put them in the freezer:
As you probably know, potatoes have a high water content, so after being stored in the freezer, you could be left with a mushy and soft potato instead.
But, if you’re considering to cook a meal with potatoes and you want to freeze the leftovers – go for it.
Cooked potatoes won’t be as mushy as if you froze them raw. When they’re cooked, the texture change won’t matter at all.
They will still taste good.
We bet you’ve done this already, and you noticed that the milk stored in the freezer separated into chunks and watery parts.
Yes, it can be safe to consume it, but it’s not the best consistency to add it to your coffee or cereal meal.
If you consider to freeze mozzarella – sorry guys, it sticks!
Foods that were once fried and then frozen will lose their crunchiness, and we are pretty sure you don’t want soft and mushy fried foods in your mouth.
If you’re planning to make a home-cooked chicken nuggets and store them in the freezer, you better opt to bake them instead.
If you consider storing soft cheeses in the freezer – the same will happen as storing a milk.
And,when it comes the time to eat them, you’ll be having only watery lumps. Therefore, forget freezing cream cheese, sour cream and ricotta – at all.
5.Raw Fruits and Veggies
Any fruit or veggie that has a high water concentration (like celery, cucumber, salad greens or watermelon) will not survive the freezer, because the water inside quickly forms ice crystals.
This means when it comes time to thaw them, you’ll be having only a mushy and totally inedible cold mess.
6.Already Defrosted Meat
If you pulled the pork loin out of the freezer to cook a dinner, NEVER re-freeze the leftovers. Frozen and thawed foods are good ground for breeding potentially harmful bacteria to grow faster, than meat that hasn’t been in the freezer at all.
Always cook the meat at the proper temperature and eat it the same day, or, you can pop it back in the freezer after you’ve cooked out all the potential bacteria.
Health-wise speaking, there’s nothing wrong with putting a tub of yogurt in the freezer before it expires.
Freezing yogurt doesn’t kill its healthy live and active cultures, but the bad news is that when it’s thawed, the texture will lose its creaminess and become grainy.
You won’t get sick from eating frozen leftover pasta, but you might not want to eat it. The pasta will get mushy when you take it out from the freezer, and it will not taste good.
If your grocery store has a good deal on mayo, don’t plan on stocking up and freezing any of it.
When mayonnaise in packs is being frozen, it will separate, producing a clumpy texture that’s anything but appetizing.
If you don’t want to eat mushy pasta, you probably don’t want your rice to be mushy either. That’s why cooked rice should never be kept in the freezer.
It’s not dangerous to eat, but it will lose its taste and texture.
Egg white-based icing is not meant to be kept in the freezer because it will lose its fluffiness.The same goes for meringue which is also made from egg whites.
It can become rubbery.
Leftover gravy is a problematic thing to have in your kitchen. At first it tastes delicious, but it only can last for about 2 days in the fridge.
However, you can extend the life of your gravy for up to a week if you bring it to a boil before serving it again.
Note that, cream/milk based gravies won’t hold up in the freezer, because they will separate and turn lumpy when they thaw.
On the other hand, flour-based gravy can last up to 4 months in a freezer.
Freeze it in containers, freezer bags, or even ice cube trays if you plan to use up just a little of it at a time.
Some cooks are freezing extra garlic before cloves start sprouting.
However, the National Center for Home Food Preservation warns that garlic tends to get strong and bitter once it’s been frozen.
14.Effect of Freezing on Spices and Seasonings
Garlic isn’t the only seasoning that doesn’t cooperate with the freezer. Onion and paprika can change their flavor, celery seasonings will get stronger, and curry will develop a musty off-flavor.
Garlic, pepper, green pepper, cloves are not advised to freeze, as well as vanilla, as it can turn strong and bitter during freezing process.
When using seasonings and spices, season lightly before freezing, and add additional seasonings when reheating or serving.
Before you decide to freeze anything, check these advises first, or check the frozen foods store and see which products you can freeze at home.
Foods That Do Not Freeze Well
|Foods||Usual Use||Condition After Thawing|
|Cabbage*, celery, cress, cucumbers*, endive, lettuce, parsley, radishes||As raw salad||Limp, water-logged,quickly develops oxidized color, aroma and flavor|
|Irish potatoes, baked or boiled||In soups, salads, sauces or with butter||Soft, crumbly, water-logged, mealy|
|Cooked macaroni, spaghetti or rice||When frozen alone for later use||Mushy, tastes warmed over|
|Egg whites, cooked||In salads, creamed foods,sandwiches, sauces, gravy or desserts||Soft, tough, rubbery, spongy|
|Meringue||In desserts||Soft, tough, rubbery, spongy|
|Icings made from egg whites||Cakes, cookies||Frothy, weeps|
|Cream or custard fillings||Pies, baked goods||Separates, watery, lumpy|
|Milk sauces||For casseroles or gravies||May curdle or separate|
|Sour cream||As topping, in salads||Separates, watery|
|Cheese or crumb toppings||On casseroles||Soggy|
|Mayonnaise or salad dressing||On sandwiches (not in salads)||Separates|
|Gelatin||In salads or desserts||Weeps|
|Fruit jelly||Sandwiches||May soak bread|
|Fried foods||All except French fried potatoes and onion rings||Lose crispness, become soggy|
|* Cucumbers and cabbage can be frozen as marinated products such as “freezer slaw” or “freezer pickles”. These do not have the same texture as regular slaw or pickles.|
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