The freezer saves our supplies not only after Christmas. It’s a great way to store products, which extends their readiness to consume up to several months, and sometimes even up to a year. However, not all products can be freezed – the list is contrary to appearances long.
Vegetable and fresh vegetable salads quickly lose their suitability for consumption. We can store them in the fridge for just a few days. It is not surprising, therefore, the idea to put them in the freezer. Meanwhile Salad containing mayonnaise, including popular vegetable, cannot be freezed at all. After thawing, mayonnaise will lose its creamy consistency, moreover, it can get or stratum. Slipped cooked vegetables will also lose their crunchiness.
Similar to freezing, salads of raw vegetables, such as cucumbers, tomatoes, lettuce and onions. After thawing, they will release water, lose their structure and look as if someone had already eaten them. The freezing process will also deprive them of many health properties. In the case of tomatoes, their thermal treatment and making mortars, purees and juices are much better. Thanks to them, the lycopene contained in them will be easier to absorb for our organisms.
Milk, yogurt, cream or cottage cheese as a result of freezing will lose their consistency. They will become lumpy and watery, especially those that have a high fat content. A similar fate will meet all creams, beaten creams and puddings. This also applies to all cakes, cakes and desserts with their content. The creams will disserate unappetically and the dough will come with water. Only ice cream is basically suitable for freezing dairy products, mainly because we eat them in a frozen form.
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Cucumbers, tomatoes or watermelons eliminates a high water content from the freezing process. In the freezer, it will turn into ice and enlarge the volume, and after thawing the fruit and vegetables will look very tired. Fruits with a high water content, such as strawberries or raspberries, are often frozen, but after thawing, they are rather suitable for preparing cocktails. This is determined by their soft structure. It is better not to put in the freezer of cooked potatoes or dishes that contain them. After thawing, they will become soft and flourish.
Raw eggs can be stored relatively long, about five weeks. However, it is better not to freeze them. Under the influence of low temperatures, the interior of the egg will increase its volume and can burst the shell. Such a product will no longer be suitable for use, therefore We do not put raw eggs in the freezer.
It is similar with all carbonated liquids. Frozenic fluids, enlarge the volume, and additionally carbon dioxide will create a pressure that can burst a bottle or can. A much better place for them is a fridge, a basement or a pantry.
