15 Foods You Should Never Store in Your Freezer at Home
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Majority of foods can be frozen in order to prevent them from spoiling and can be used later, but there are some foods that should not be put in the freezer. While some of the foodstuffs are best preserved in the freezer, others turn out soggy, tasteless, and even less nutritious when frozen.
Indeed, there are foods that lose their palatability, or even become hazardous to the health if frozen and then thawed. It is useful to know which products should not be frozen in order to spare time and to minimize food spoilage.
Leafy Greens
Some vegetables such as lettuce, spinach and arugula crumble and turn slimy when frozen. Because they comprise primarily of water and at freezing temperatures, ice crystals begin to form which disrupts the cell structures. Once they have been thawed they have a funny texture when used in salads which is not very appealing. These are best stored in the refrigerator and should be taken fresh.
Cucumbers
Since cucumbers constitutes about 96% water, the freezing process results in an icy mess. They are best used immediately after preparation because if they are left to thaw, they don’t have the same crispy texture. Do not freeze them as they will last longer if pickled instead. Frozen cucumbers simply will not be the refreshing snack or salad ingredient you once thought it would be.
Eggs in Their Shells
When whole eggs are frozen in their shells, the milk inside them freezes, forcing the shells to crack. This not only makes a mess in your freezer but also introduces bacteria into the egg. Another effect of freezing egg whites is that their texture alters, turning them rubber-like and forming thick gel-like structures. If you wish to freeze your eggs, it is advisable to beat them before freezing.
Soft Cheeses
Soft cheeses such as the brie, ricotta and cream cheese should not be frozen because they become grainy and crumbly. High moisture concentration in the cheese causes ice crystals to form, affecting their creaminess when thawed. However, soft cheeses should be stored and consumed from the refrigerator and not after their shelf life.
Raw Potatoes
Freezing raw potatoes will cause them to absorb water and turn soft and mealy. When they are thawed, their texture becomes undesirable, making them hard to consume. When it comes to freezing potatoes, it is advisable to do so after preparing them—boiled or steamed potatoes freeze better than fresh ones. To get the best out of raw potatoes, keep them in a cool, dry place, such as the pantry.
Fresh Herbs
It is possible to freeze fresh herbs such as basil, cilantro, and parsley, but freezing them results in a loss of flavor and wilting. Freezing weakens the cell structure and reduces the aroma and taste of the vegetables. It is more advisable to dry the herbs or to use an oil method, such as making an herb-infused oil. While using frozen herbs, you cannot get the same taste as that of fresh herbs.
Yogurt
Frozen yogurt is not favorable because yogurt’s creaminess does not freeze well. When frozen and then the thawed liquid separates from the solids, all one is left with is a mushy mess that is not very appealing to the eye. Do not freeze yogurt, consume fresh yogurt.
Cooked Pasta
Reheating cooked pasta if one decides to freeze it leads to a very undesirable texture of the pasta. Some pasta products become moist when frozen and consequently turn soft when they are defrosted. Ideally pasta sauce should be frozen and then the pasta should be cooked at the time of eating . When storing pasta, if you have to freeze them then, undercook the pasta so that you do not get a strange texture after preparing the meal.
Fried Foods
Tasty and crispy fried foods become less crispy when stored in the freezer. The freezing and thawing causes formation of moisture, moisture destroys the crispness of the coating making it sticky and unappetizing. To get the best outcome when consuming fried foods it is advisable to consume them as soon as possible or store them in the refrigerator for consumption within a short time. Although freezing them will only reduce their crunchy texture.
Cream-Based Sauces
When these cream-based sauces are frozen they become a thick mass and when thawed they begin to separate. It thickens and forms lumps and becomes watery when it cools which is impossible to resolve. Ideally, these sauces are best prepared as needed and eaten immediately or be refrigerated.
Avocados
Frozen avocados are not as creamy as they are when fresh and have a butter like texture. When they are defrosted, they lose their firmness, turn soft and watery and the flavor changes. To learn how to preserve avocados, blend with lime juice and freeze in small portions for use. But, freezing whole or sliced avocados is not preferred when it comes to its texture.
Mayonnaise
Freezing mayonnaise is not advisable because this is an emulsion and the main ingredients will be separated once frozen. The oil will separate from the egg yolks and will be as watery and unappetizing. If you have any left over mayo, you should then store the leftover in the fridge and consume it before it goes bad. Freezing mayonnaise thins out its texture and makes it grainy.
Rice
After freezing, cooked rice becomes very much harder to eat because it dries up and turns into crumbs. The grains dry up, and when cooked again, the feel is awful. It is recommended to cook as much rice as you are going to consume at a time and the extra one should be served within few days after storing it in the refrigerator. Freezing just makes it unpleasant to eat by destroying the soft texture that one gets to enjoy in rice.
Sour Cream
Freezing of sour cream leads to its thickening and separation of its contents. The texture is no longer smooth and it will not mix with other ingredients in a recipe. You should store sour cream in a refrigerator if you don’t want to spoil it, and consume it before its used. Freezing it will only lead to disappointing results when you’re procuring that creamy texture.
Raw Onions
When frozen, onions, for instance, become soft and no longer crispy. Due to their water content, their crystals form ice, which disrupts the onion’s cellular structure. Thawed onions also turn very scalded and have a very intense and dominating taste. For better results, store onions in a dry place with low temperature.
Disclaimer: This list is solely the author’s opinion based on research and publicly available information.
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