Freezing ready -made food and meals can be a great way to avoid waste and ensure always available ingredients. However, not everything should go to the freezer, as some textures and properties can be affected.
Vegetables and fruits rich in water
Vegetables and fruits with high water content, such as watermelon, cucumber, potatoes and apples, should not be frozen unless they are intended for smooth or soups. After defrosting, they lose their original texture and become soft and watery.
Already thawed meat
The meat that has already been thawed should not return to the freezer. When thawed at room temperature, it begins to develop microorganisms that can compromise food safety. The ideal is to cook it immediately.
Cooked pasta
Freezing pasta already cooked is not a good idea either. The water present in its composition freezes and, when thawed, becomes a sticky paste and without pleasant consistency.
Coffee powder or coffee beans
Coffee, whether in grain or ground, should not be stored in the freezer. The cold removes its moisture and compromises its taste. To preserve the aroma, it is best to store it in a tightly closed container, in a dry, dark place.
Canned food
Canned foods do not need to be frozen. They are made to last a long time at room temperature. If there are leftovers, they should be transferred to a suitable container before they are refrigerated or frozen.
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Any type of eggs
The whole shell eggs should not be placed in the freezer. The liquid inside expands and can make the bark crack, allowing bacteria to enter and causing contamination. According to, expert Darin Detwiler warns that “the explosion of a raw egg in the freezer also increases the risk of contamination.”
Cooked eggs should not be frozen either. Although they do not represent a danger to health, their texture changes significantly. Dietista Vincci Tsui explains that “frozen cooked eggs have a different texture and flavor.” Frozen egg yolks can become thick, making it difficult to use in recipes. This means that even when separated from the shell, raw eggs should not be frozen.
Yogurts or other dairy products
Dairy such as yogurts and cream do not freeze well. When subject to low temperatures, they separate and lose the original texture. The same is true of soft cheeses, such as Serra cheese or Chévre, which should be kept in the refrigerator.
According to the page of the melted ice cream should not be recanged. If you put it again in the freezer, you will have sandy and sticky consistency. An alternative is to use it to make a beaten.
Thickened sauces with flour or cornstarch, such as bechamel, do not maintain their consistency after freezing. They have separated and become difficult to recover to the initial texture.
Meals that have already been heated
Previously heated and frozen meals are not recommended for a new freezing. When subject to various temperature variations, they become a means conducive to the growth of microorganisms. It is best to store leftovers in the fridge and consume them within a day or two.
Knowing what may or may not be frozen is essential to avoid waste and maintain food quality. Following these recommendations helps preserve flavors, textures and, above all, food security.
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