The 9 Foods You Should Never Ever Freeze
Whole eggs should be kept out of the freezer. The egg could expand and crack the shell, allowing bacteria to creep in. Even if the shell remains intact, the yolk will become syrupy and hard to blend with the egg whites, according to Ask Karen, the USDA’s food safety information portal. Similarly, icings or sauces stimulated with eggs can turn tough or rubbery in the freezer.
Tip : If you have to freeze eggs, whisk yolk and egg whites and add 1 1/2 tablespoons of either sugar or corn syrup, or 1/2 teaspoon of salt to prevent graininess, according to the National Center for Home Food Preservation( NCHFP ).
2. Certain fruits and vegetables
Some produce, especially those with high water content, will be hobble, soggy, and maybe have a change in flavor or smell after freezing and thawing. Lettuce, cucumbers, cabbage, and watermelon are all better off in the fridge. Other create, like tomatoes, can be frozen but should only be used in cooking, since they become mushy after thawing, according to the Institute of Agriculture and Natural Resources at the University of Nebraska-Lincoln .
Soft cheeses, like goat, brie, and ricotta, tend to separate and take on a grainy texture when frozen. Hard cheeses, like cheddar, can hold up better in the freezer — though they could also turn mealy .
4. Other dairy
Almost all dairy products are not freezer-friendly. Sour cream divides and becomes watery, and cream, yogurt, milk and milk-based sauces may curdle and divide .
Most spices and flavourings should stored exclusively on your spice rack. Freezing does not extend the shelf life of spices, and according to the NCHFP, freezing causes savour and flavor changes. Garlic, pepper, and imitation vanilla will become bitter, onion and paprika may change flavor, and curry in known to “develop a musty off-flavor.” Yuck!
Fresh herbs, on the other hand, can be frozen, but use them for flavoring only – they become soggy and limp , not the best bet for a pretty garnish .
6. Fried foods
The yummy crispiness we love about fried foods vanishes after a trip to the freezer, because thawing stimulates formerly crunchy foods waterlogged and soggy. The exception here is homemade French fries, which can be cooked, frozen, and cooked again without thawing first. They’ll still taste good and crisp up, plus you can build them healthier by limiting the amount of petroleum and fat you use to build them .
Salad dress and seasonings like mayonnaise are better left in the fridge. Although they’re safe to eat after thawing, freezing will build the ingredients divide. The eggs, petroleum, and vinegar in mayo will all separate, leaving liquid on top of the mayo. Attempting to return it to its original texture might not work, and if it does, you’ll have a thinner, watery substance left .
Unless they’re French fries, potatoes don’t hold up well in the freezer. Depending on their preparation before frost, they’ll turning mushy, mealy, watery, or tough. If you have lots of potatoes on your hands, try making a batch of freezer fries. Assure a recipe here .
9. Cooked pasta
Some fresh pastas can be kept in the freezer before cooking, but stick to the fridge for storage after cooking. Freezing cooked pasta will turn it into a mushy mess, and devote it a weird, “warmed over” taste, to boot .
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