These are the foods you should never store in the freezer

Summer is coming and it is one of the times of the year (leaving Christmas aside) when the freezer works at maximum performance. Because we need to prepare dishes because we are going to be away from home or to preserve food for longer.

The truth is that the freezer has been transformed and is an ideal solution to make food last longer. But this should not distract us, because Not all foods can be frozen. That’s why we’re going to review the list of foods that you should never freeze for various reasons. From losing their flavor, properties and consistency to because they could pose a risk to your health.

Fresh eggs

Freezing whole eggs is not recommended, as it can alter their flavor and texture. In addition, this process can cause eggs to break in the freezer, which may seem harmless, but actually poses health risks. If a salmonella-contaminated egg breaks, the bacteria can spread to other foods in the freezer, putting you and your family at risk.

Mayonnaises and sauces

Mayonnaise and dressings emulsified with egg, cream or flour can undergo chemical changes when frozen and thawed. This affects their texture and flavor, making them unpalatable. In addition, the ingredients can be separatedwhich could cause stomach problems, such as diarrhea, if consumed in that state.

Mayonnaise (and other sauces) tend to separate and become watery when thawed. Thick flour-based sauces also tend to become watery. may separate and become lumpy after defrosting. It is best to consume these products fresh to maintain their quality.

Green leafy vegetables

Leafy green vegetables have a high water content, so their cellular structure can be damaged when frozen, thus losing their texture and nutrients. The best way to consume these foods is fresh.This also applies to other vegetables with high water content, such as cucumbers, radishes or zucchini.

Cucumbers, lettuce, melons and tomatoes tend to become soft and watery after thawing. Freezing affects its texture and qualityso it is best to consume them fresh to enjoy their best flavor and nutritional value.

Cheeses and yogurt

Cheeses and some types of yogurt, due to their high fat content, can lose their texture and flavor when frozen and thawed. The fat separates, making that these products become sourIn addition, cheeses lose their consistency and crumble easily after defrosting.

Pasta and rice

Although freezing pasta and rice does not affect their nutritional value, it does alters its texture and flavor. When these foods are defrosted, they may become chewy, which is unpleasant to the palate. It is best to consume them fresh to maintain their proper consistency.

Potatoes

Potatoes contain a lot of water, so freezing them can cause them to lose their crunchy texture and flavorThe starch in potatoes also changes their consistency when frozen. Although the effect is less if the potatoes are cooked, when defrosted they can become soft and tasteless.

A good formula that minimizes these problems a little is pre-cook the potatoesa process that the frozen potatoes we buy in the supermarket already go through.

Tips for a good freeze

Having said all this, before freezing you should make sure that the freezer is at a temperature of -18°C or lower. This is essential for maintain food quality and prevent the growth of bacteria.

Also, make sure the freezer is clean and free of debris and spilled food. This will prevent cross contamination. Equally important is keeping the freezer organized to make food easy to access and prevent older food from being forgotten at the back.

It is very important to follow a cycle and Do not freeze and defrost food several times. Always freeze it as soon as possible, when it is freshest and when it is freshest.

Cover image | Bosch