10 foods you should never store in the freezer
This list will help you determine whether to freeze or not to freeze.
One of the many ongoing food debates is where certain foods, sauces, and spreads should be stored.
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Some people will follow the directions on a bottle, but what about fruits and veggies that don't come with instructions?
It seems like there has never been any clarity or consensus on the storage of food.
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It also might not seem like a big deal, but you want your food to last and stay fresh for as long as possible.
Varying opinions might also cause some tensions in households...
From surveys to studies, researchers and consumers have been trying to get to the bottom of this situation.
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We've learned what needs to stay in the fridge or in the pantry, but what about the freezer?
While they can technically store anything, the question remains whether we should.
Some important factors for freezer food storage:
- Food needs to be stored in freezer-safe containers or vacuum-sealed pouches.
- Freezer needs to be at the correct temperature of -18°C.
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Here is the list of 10 foods you should not put in the freezer:
1. Milk and other dairy products
- When frozen, the fat separates from the liquid, causing it to curdle and coagulate.
- This leaves you with a grainy and slushy texture, but not in a delicious milkshake way.
- Instead of trying to prolong milk's shelf life by freezing, buy new milk.
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2. Whole cucumbers
- Frozen cucumbers will form ice crystals due to their high water content.
- This causes them to lose their snap and crispness.
3. Jelly
- Gelatin will break apart and become watered down.
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4. Raw potatoes
- The high water content will ruin its texture once defrosted.
- Blanch, mash or roast them before freezing.
5. Cooked pasta
- According to experts, defrosted pasta will be mushy when reheated.
- The Kitchn recommends cooking pasta until it’s not quite al dente before freezing, then reheating the noodles in sauce.
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6. Lettuce
- Similar to cucumbers, lettuce with a high water content will become soggy and unappetizing when defrosted.
- Lettuce used in soup or stews can be frozen.
7. Shellfish
- You can freeze shellfish once.
- After it has thawed, it should be cooked as soon as possible; there is a risk of increased bacterial growth if thawed at room temperature rather than in the fridge.
- Refreezing will lead to quality degradation.
- Discard unused shellfish if thawed but not used.
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8. Drink cans
- It's tempting to put a warm drink can in the freezer to help it cool quickly, but it could turn into a mess.
- The contents of canned goods will expand in the freezer and explode.
9. Fried foods
- Fried foods will become soggy when defrosted.
- The melted water will take away crunch and crispiness.
- Oil from fried foods might not freeze and turn rancid.
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10. Chef Frank Proto from the Institute of Culinary Education tips
- To freeze most vegetables, cut the veggies to roughly the same size, blanch them by immersing them in boiling water (the time will depend on the vegetable and the size of your cut), followed by an ice water bath. Ensure the veggies are dry before placing them in an airtight bag and freezing.
- Skip blanching when freezing tender veggies and fruits: clean them, dry them, then pre-freeze on a sheet before sealing them in an airtight bag.
- To prevent freezer burn, ensure soups and stews are thoroughly chilled before freezing. Cool them as quickly as possible to minimise the risk of bacterial contamination. To quickly cool soups, divide them into smaller containers or submerge the entire pot in a larger vessel of ice water.
- If you’re not vacuum-sealing, wrap meat in plastic wrap and foil before sticking it in the freezer. Write the date on it so you know how long it has been in there.
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