These 10 foods are best never freeze (especially potatoes and rice)

These 10 foods are best never freeze (especially potatoes and rice)

Which foods are best not to freeze? Find out which foods are best not to put in the freezer so as not to alter their flavor, texture or properties

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Which foods are best not to freeze? Find out which foods are best not to put in the freezer so as not to alter their flavor, texture or properties

Freezing is undoubtedly convenient and allows, when you do not have much time to shop, to have food always available. We usually put a bit of everything in the freezer, convinced that everything can be frozen with excellent results. This is not the case, there are in fact some foods that are best consumed only fresh and that in the freezer would risk losing flavor, consistency or properties.





It is mainly about foods rich in water than once frozen they lose many of their characteristics, the very ones that make them tastier and more fragrant. This happens because the large ice crystals that form in the freezer, once brought back to room temperature, break the cells that make up the food and alter its structure.

You may wonder, though, why most of these foods can be bought frozen in supermarkets? The answer is simple, the freezing process they are subjected to on an industrial level is very different from that at home.

Here 10 foods that are best not to freeze at home:

Index

Green leafy vegetables

Once frozen and defrosted, salad and other green leafy vegetables lose a lot of their flavor but above all of their crunchiness and freshness. Basically, once you take them out of the freezer you will find limp vegetables that are no longer usable. The same problem is encountered when freezing cucumbers and celery. However, they exist different vegetables that can be frozen, HERE how to do it best.

Potatoes

Better not to freeze the potatoes neither raw nor cooked. Once taken out of the freezer, in fact, they would be too mushy and, even in this case, they would lose all their crunchy consistency. Among other things, raw potatoes keep very long if kept in a cool and dry place. There are therefore no big reasons why it becomes necessary to freeze them (Read also: How to properly store potatoes, garlic and onions)

Tomatoes 

For the same reason it would be better to avoid freezing raw tomatoes which, once removed from the freezer and brought back to room temperature, would be too soft. If you really want to put them in the freezer (to avoid wasting them, for example) should be consumed after cooking, for example to prepare a sauce.



Fruit too rich in water

As with vegetables, fruit is also difficult to freeze, very rich in water which, in the freezer, transforms into ice crystals. In particular, it is not recommended to put in the freezer, for example pineapple, melon and watermelon.

Mayonnaise and sauces

Even sauces of various kinds, especially those containing eggs, such as mayonnaise which in the freezer completely alter the consistency, can not stand freezing;

Cooked pasta and rice

It is not that cooked pasta and rice cannot freeze, but, as those who have tried it can confirm, the result, once taken, is generally bad. In fact, risottos and pasta will be too soft, as if they were overcooked, and should be worked and "camouflaged" a lot to make them pleasant to the palate. A separate discussion for lasagna which, thanks also to the bechamel sauce, even frozen, once cooked in the oven maintain an excellent saoire and consistency.

Fried foods 

Even after they have been left at room temperature for too long, fried foods lose their crunchiness, imagine what happens if they freeze and then try to reuse them. If you indulge in this whim, it is better to enjoy the fried still hot!

Raw or hard-boiled eggs

Raw eggs, placed in the freezer as they are, burst: the internal liquid, in fact, freezes at low temperatures, increases in volume and breaks the shell. The firm ones, on the other hand, once thawed, remain too chewy.


Latte

If you freeze the milk and then bring it back to room temperature you often find yourself faced with a drink that has changed consistency and has become much grainier than the original. If you really can't do without it, it is better to use it cooked mixed with other foods.


Whipping cream and aged cheeses

Once frozen, the whipping cream loses its capacity and is therefore unusable for this purpose. Eventually it can be used for cooking. Avoid freezing too cheeses, especially aged ones.

 

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