15 Foods You Should Never Put in the Freezer

Food for freezing is a convenient way to reduce waste and save time. Many objects – like soups, stews and frozen fruits – are well treated with a freezer, maintaining their texture and taste when stored properly.

However, not all foods are adapted to freezers. Some lose texture, separate or become inedible after thawing, leaving you disappointing results.

To help you avoid the usual mistakes, here are 15 foods that you should never freeze and several useful tips for maintaining them fresh.

Milk and cream -based sauces

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Although the freezing of milk or cream can seem like a good way to extend its shelf life, these items usually separate when they are thawed, creating a grain, water texture. The same goes for soups and creams based on allrecipes.com.

Puffy greenery for fresh taste salads

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Leafy greenery like lettuce, spinach and kale do not retain their original texture with one frozen and thawed due to the high water content. This means that freezing the salad and other leafy greenery, which will later be used in fresh salads, does not recommend.

However, according to gardeners and food writer Julie Martens Forney, it is okay to freeze the greenery if you plan to use them for things like soups and smoothies.

Cooked pasta

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Freezing the cooked pasta often results in a rubber, mushy texture when heated. If you are preparing meals before time, consider freezing the sauce separately and cook fresh pasta when needed. If freezing is the only option, cook the pasta al dente and throw it with a little oil before storage, states Tiffany, founder of the website for budget, does not consume crumbs.

Raw potatoes

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As with leafy greenery, raw potatoes do not tolerate good freezing because of the high water content, and they become mushy and grain when thawing. Keep raw potatoes in a cold, dry place away from direct sunlight for long storage. Note: The cooked potatoes are frozen well, according to potatogoodness.com.

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Eggs in the shell

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Freezing of whole eggs in their shells causes the spread of fluid inside, which can crack a shell and ruin the egg, according to Better homes and gardens. To safely freeze the eggs, whisk together and store them in a hermetric container like a tupperware or a zipba bag. You can also freeze them in individual parts using an ice cube drawer.

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Fried food

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Fried food loses its crispy texture of signature with one frozen and heated, often becoming soft and moist. If you have leftovers, store them in the refrigerator and heat them in the oven or air fryer to restore the part of the crister, according to the food network.

Soft cheeses

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According to allrecipes, soft cheeses such as cream cheese, ricotte and goat cheese do not freeze well and tend to separate or become grain after thawing. Hard cheeses such as cheddar, parmesan and gouda, however, are better suited to freezing and can be grated and stored for later use.

Mayonnaise salads

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Chicken salad, egg salad and other mayonnaise dishes do not freeze well because Mayo is separated during the thawing process. This results in a water, unattractive texture, according to the food writer Lauren David. Instead, freeze the cooked proteins separately and mix in the mall when ready to eat.

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Fresh herbs

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Plants like basil, cilantro and parsley lose their taste and texture when stored how it is. Instead, the culinary advisor J. Kenji López-Alt says a serious dish that you should chop the herbs and frozen into the drawers of an icy cube with olive oil for longer storage. These herbal cubes can later be added to soups and sauces later.

Cucumbers

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Due to their high water content, cucumbers become mushy and slender once frozen. They are best fresh in the refrigerator for salads and snacks.

Yogurt

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Although you can technically eat distraught yogurt (and he will maintain his nutritional and probiotic properties), he separates when frozen. This means that they are likely to have a more water, grain texture that many consider to be disagreeing. Because of this, it is best to avoid freezing yogurt, unless you plan to use it in a smoothie, by Healthline.

The whole avocado

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The whole avocado becomes brown and mushy when it thaws. If you need to preserve them, Amanda Izquierdo says Marthastewart.com that you should cut or gamble for avocados and seal in a hermetic container with a little lemon or lime juice before freezing.

Tomato

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The freezing of raw tomatoes will cause to become soft and water once thawed, making them inappropriate for salads or fresh dishes. However, freely freeze them for use in soups and sauces. Bakeing them before freezing will bring even better taste results, according to Robin Asbell chef.

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A grain of coffee

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This could be the surprise of many, but the freezing coffee beans can actually endanger its taste because moisture affects their natural oils, and the beans absorb odors from the freezer. Instead, store them in a hermetic container in a cool, dark place for optimal freshness. The taste should remain intact for up to four to six weeks, according to epicurious.com.

Fruits rich in water (like watermelon and orange)

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Fruits with high water content, such as watermelon and citrus fruits, become mushy and lose texture after it is thawed. Because of this, the food editor Laurel Randolph says simply to the recipes that it is best to freeze only water rich in water if you plan to combine them (while still freeze) in smoothies or other mixed drinks.

And in terms of general freezing protocol: remember that the food spreads when frozen, so it is always best to leave some extra space in your containers in the air before freezing.

Categories: Trends
Source: HIS Education