When freezing, it should be remembered that despite many benefits of this method, not all products can handle extremely low temperatures. Choosing the right raw materials is the key to maintaining their taste, consistency and nutritional value, and thus – to a healthy diet.
Freezing has long been considered one of the most effective methods of storage of food. This process makes it possible to maintain nutrients without the need for preservatives and is also fast and cheap. However, not everything is suitable for freezing. After thawing, many products lose their structure and taste, and their consumption can lead to health problems. Which of them should remain on the “non -frozen” list?
Vegetables and fruits full of water
Nutritional experts agree that vegetables and fruits with a high water content are not well managed in the freezer. Reason? During the freezing, ice crystals that tear cell membranes are formed, leading to the loss of consistency and strength of these products. Examples? Cucumbers, salad, tomatoes and radishes after thawing and are watery. Fruits such as melons, melons, citrus fruits and kiwi react similarly.
After thawing, such vegetables and fruits can be used in recipes where the texture is not important, for example in smoothies. Freezing does not benefit or herbs – Basil and mint darkens, lose the aroma and thyme lose their softness. The exception is dill and parsley, which are better stored. On the other hand, garlic softens uncomfortably after thawing.
Dairy products
While the freezer can be an ally in storing food, Dairy products such as milk, cream, yoghurts and soft cheeses clearly lose. After thawing, they separate and change their structure, making their consistency less tasty. This also applies to products such as puddings or cream desserts including cake creams and mayonnaise sauces, which are no longer suitable for use after thawing.
The situation is slightly different in hard cheeses that can become more fragile after thawing. Remember that if you grate such a cheese before freezing, it will be perfect as an ingredient on meals after thawing.
Pasta and potatoes
Starch products such as rice, pasta or potatoes will turn unrecognizable after freezing. They become mushy and lose their original consistency. The same applies to the finished meals that contain them, such as soups or casserol. As a result, the freezing of such products can lead to food loss and time spent in the kitchen.
Glass bottles in the freezer are a bad idea
Freezing fluids in glass bottles or cans may be risky. The water expands, which can cause the packaging to rupture and serious damage to the freezer. This is especially true for carbonated drinks that can explode when freezing. The juices, on the other hand, can separate and lose their consistency.
Eggs
The freezing of raw eggs directly in the shells is risky. The ice can burst them out, therefore It is better to smash the eggs before freezing and the egg yolk and the whites are stored separately.
As for hard -boiled eggsit is certainly better not to freeze them – they get a rubber consistency after thawing.
Do not freeze already thawed products. Although freezing slows the action of microorganisms, it will not completely destroy them. After thawing, they begin to multiply even faster, which can lead to food poisoning. In addition, frozen and thawed products lose other nutritional and taste values. An exception to this rule is foods that have been thermally treated – after cooking, they can be frozen again.
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