The freezer, being a great place to store food, could save your food products for later use, sustain their quality, and preserve them to keep safer, especially in times like right now, when COVID-19 and uncertainty are minimizing our buying trips or buying food in bulk at once. But we should think first that not everything could be safely frozen, and freezing a specific type could ruin those products or items. Let’s have a glance at what should be frozen or should be allowed to kept in freezers.
The first food item that shouldn’t be stored is Potatoes because they have a high water content that, after freezing, will be left with a mushy, soft potato. Leftovers from cooking could be stored but not in raw form. Cooked potatoes won’t be as mushy as if you froze them raw.
The second one is the Fried foods. Foods that were fried will lose all their crunch if you put the leftovers into the freeze.
The third one is Eggs still in their shell. Storing whole eggs into the freezer is a big no-no. The water content expands when frozen, causing the outer shell to break. If you have to freeze eggs, always take them out of the shell, blend them well, and store in an airtight container by putting a label.
Raw vegetables and fruits
The fourth one is raw vegetables and fruits. Any vegetable or fruit having a high water content will not survive in the freezer because the water content will quickly turn into ice crystals. When these veggies and fruits are defrosted, you’ll be left with a mushy, inedible mess.
The fifth one is Mayonnaise. Freezing mayo will turn it from creamy to clumpy. If you don’t want a spread that has the texture of cottage cheese on your sandwich, opt-out of putting your mayo jar in the freezer.
The sixth one is Rice. Freezing cooked rice is never a good idea. It becomes mushy and flavourless. Therefore, it should be avoided to store cooked rice into your freezer.
The seventh one is Pasta. The majority of the people, you know, promote making freezer dinners that could just be reheated after a busy day. But this will go in vain if you put the pasta into your dinners. Freezing has a bad effect on pasta and turns it into a mealy, soggy lump.
The eighth one is Herbs. Herbs turn into brown, gooey sludge if they are frozen. If you want to preserve these things, tie them together, and hang them upside down and put them in the oven on 200 for an hour or so to dry.
The ninth one is Sauces. Gravy and other sauces thickened with flour or egg-based sauces shouldn’t last long if frozen. They tend to separate into lumpy disarray.
The tenth one is previously frozen meat. Defrosting and refreezing food is a big no-no. Refreezing meat is safe but it will make it dry because it will lose the water content during defrosting.
These are some of the foods that shouldn’t be frozen and preserved through other ways of preserving foods.