Extra cookie dough? Freezer. Is there any soup left? Freezer. Wholesale meat? Freezer.
Freezers are the best way to keep food fresh for an extended period of time. But what happens when certain foods are not meant to be kept in the freezer at all?
Not all foods can be used in freezers. According to Jonathan Deutsch, Ph.D., Drexel University professor and director of the Drexel Food Lab, all food maybe to freeze. However, some food will go bad. at negative temperatures…
For example, water expands when frozen, which means that temperatures below freezing can disrupt the cellular structure of water-based foods. Moreover, such low temperatures will eventually damage the cell walls and change the texture of many foods after thawing. Deutsch also notes that some foods may even have a bad taste due to the absorption of other odors in the freezer.
So when it comes to food, you shouldn’t freeze, which foods shouldn’t be eaten and why?
Avoid storing cabbage, iceberg lettuce, or romaine lettuce in the freezer. Freezing and thawing damages the cellular structure of the delicate leaves, making them less crunchy.
Pixabay / Pezibear
However, if cooked correctly, other vegetables and fruits can still be stored in the freezer. Vegetables such as spinach, kale, broccoli, Swiss chard, and peas can be chopped, blanched, frozen, and then transferred to an airtight bag for long-term storage in the freezer.
Sauce and gravy
A sauce or gravy thickened with cornstarch often becomes watery after thawing. Consequently, freezing weakens the bond between the starch and the moisture it includes, making it less smooth.
Unlike broth-based soups, cream-based soups are less compatible with freezing temperatures. After thawing, creamy soups can become watery and lumpy. The cream can also flake off, creating an odd texture.
Cooked pasta, spaghetti or rice
It may come as a surprise that cooked pasta, spaghetti and rice are not the best freezer candidates when freezing alone. This is due to the fact that after defrosting, they can have an unpleasant mushy consistency and a warming taste. Although added to pre-cooked food, these ingredients are great for freezer storage.
According to the National Center for Home Food Canning (NCHFP), sour cream cannot be frozen… In the process of freezing, sour cream stratifies and becomes watery. Therefore, after thawing, the sour cream will not return to its original consistency.
Although eggs can be frozen, freezing only proteins gives a soft rubbery consistency when thawed. But according to NCHFP, freezing eggs is generally not required… They can be stored in the refrigerator for up to a month.
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Despite efforts, deep-fried foods will not regain their original crispiness after freezing. Moisture and oil enter the food, making it a wet mess. So, enjoy this heavenly crunch while it’s fresh.
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