The 10 Foods You Don’t Want to Freeze
The 10 Foods You Shouldn’t Freeze
Freeze The storage of food is certainly one of the most practical methods not to waste food and to always have a small reserve at hand. Because of speed and somewhat misguided beliefs, we usually put in the freezer any type of food, hoping that it remains fresh and tasty.
Unfortunately, there are foods that should be eaten only fresh, freezing them would mean diminishing their taste and nutritional value.
Water-rich foods, such as green leafy vegetables, lose much of their flavour when frozen.
This happens because of the large ice crystals that cover the food and once thawed, they break the cells of which they are formed and alternate the composition.
Now you are wondering why it is possible to buy any kind of frozen food in supermarkets. In industrial freezing procedures, food is subjected to very different conditions compared to freezing it at home. This is why you can buy them and taste them as if they were fresh.
Let’s find out what foods you shouldn’t freeze.
Potatoes are excellent even after a long time. So why freeze them? ? This vegetable is one of the most resistant and once picked, it can resist up to three months if kept in a cool, dry place and without direct contact with light. It’s better not to freeze potatoes, cstreet or cooked.
Once defrosted, they would become too floury. Ice crystals would eliminate their typical crunchy consistency.
2) Green salad and greens
Vegetables once frozen lose much of their taste and nutrients. If you decide to consume the frozen salads you will find the leaves yellowedand too much soft so they can still be used. Freezing eliminates all the crunchy texture and freshness of a beautiful green salad.
It is better to avoid putting celery and cucumbers in the freezer, because the same thing will happen.
The same is true for tomatoes. In fact, once removed from the freezer and brought to room temperature they will become too soft. And yet if you must freeze them, we advise you to put them in hot water before consuming them or to simply cook them.
4) Whipped cream and cheese
It is better not to freeze the cheeses but rather put them in a watering can under vacuum in the fridge. This way, they will not lose their taste and will keep longer. Avoid freezing the water cream whipped. If you want to reuse it, it is better to use it mix to the food to be cooked.
Since fruits are very rich in water, it will be difficult to preserve their characteristics by freezing them at home. In fact, fruits that contain more liquids, for example melons and watermelons, would form a unique ice crystal, which would totally destroy the taste and consistency of.