The 9 Foods You Should Never Ever Freeze

1. Eggs

Whole eggs should be kept out of the freezer. The egg could expand and crack the shell, permitting 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 made with eggs can turn tough or rubbery in the freezer.

Tip : If you have to suspension 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 perhaps have a change in flavor or smelling after icing and thawing. Lettuce, cucumbers, lettuce, and watermelon are all better off in the refrigerator. Other make, like tomatoes, is also possible frozen but should only be used in cooking, since they become mushy after thawing, in agreement with the Institute of Agriculture and Natural Resources at the University of Nebraska-Lincoln .

3. Cheese

Soft cheese, like goat, brie, and ricotta, tends 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 transform mealy .

4. Other dairy

Almost all dairy products are not freezer-friendly. Sour cream marks and becomes watery, and cream, yogurt, milk and milk-based sauces may curdle and differentiate .

5. Seasonings

Most spices and seasonings should stored exclusively on your spice rack. Freezing does not extend the shelf life of spices, and in agreement with the NCHFP, icing causes savor and flavor changes. Garlic, pepper, and simulated vanilla will become bitter, onion and paprika may be altered flavor, and curry in known to “develop a musty off-flavor.” Yuck!

Fresh herbs, on the other hand, is also possible 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 fades after a trip to the freezer, because thawing stirs formerly crunchy foods waterlogged and soggy. The exception here is homemade French fries, which can be cooked, frozen, and cooked again without thawing firstly. They’ll still savoured good and crisp up, plus you can induce them healthier by limiting the amount of petroleum and fat it enables us to induce them .

7. Dressings

Salad clothings and flavorings like mayonnaise are better left in the refrigerator. Although they’re safe to feed after thawing, icing will induce the ingredients differentiate. The eggs, petroleum, and vinegar in mayo will all separate, leaving liquid on top of the mayo. Attempting to yield it to its original texture might not work, and if it does, you’ll have a thinner, watery essence left .

8. Potatoes

Unless they’re French fries, potatoes don’t hold out well in the freezer. Depending on their planning before frost, they’ll become mushy, mealy, watery, or tough. If you have lots of potatoes on your hands, try making a batch of freezer fries. Understand 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 give it a bizarre, “warmed over” savour, to boot .

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