Everything you need to know about the process, the history, and the benefits
While it's possible to freeze cooked eggs, to do so raw in the shell is not recommended. This is because the contents in the shell expand during the process, and the eggs can crack. Additionally, the yolk's texture will change after thawing.
Freezing watermelon is not dangerous in any way, but its water-rich cells will be affected when you thaw them, losing the original texture.
Raw celery loses all its good properties when it's frozen. Not only can it acquire an oxidized color, but its flavor and aroma change, too. To avoid this, you can blanch it before freezing.
If you like your pasta cooked al dente, skip the freezer. Cooked pasta will lose both its flavor and consistency, becoming mushy.
Like pasta, rice's consistency will also be affected by the freezing process. While it's safe to eat, it won't taste as good.
Fried foods are all about the crispiness, right? Freeze them and you will lose exactly that. Unless of course, you really crave some soggy, limp fried delicacy.
These tubers don't respond well to the freezing process, either raw or cooked (especially baked and boiled). They will acquire a watery consistency and won't taste very good.
Raw apples don't freeze very well. Some people coat them with lemon juice and water or even ascorbic acid before they put them in the freezer. Another option is to cook them beforehand.
You can freeze a number of fresh herbs but don't expect them to stay firm when you defrost them.
Meringue is made with egg whites and sugar, two ingredients that will not freeze well. The result will be separation and excess water.
Gelatin will lose its firmness and basically turn into liquid when thawed. You can, however, eat frozen Jell-O!
The same problem applies to marshmallows. This is because they, too, have quite a lot of gelatin.
Freezing powdered paprika can alter its taste. Other spices, like curry powder and cloves, will also taste different when frozen.
Freezing icing can make the sugar feel granulated. As for frostings made with egg whites, these will separate when thawed.
Unless you like your lettuce mushy, don't freeze it! Lettuces are mostly water, and the thawing process negatively impacts them.
If you're thinking about storing a jar of mayo in the freezer, you will be unpleasantly surprise with the curdled result when you defrost it.
Putting raw tomatoes straight into the freezer is not a good idea due to their high water content. You can, however, cook and freeze them, including as purée.
Who doesn't love a nice crispy crumble dessert, right? Exposure to freezing temperatures will however make it soggy.
While sour cream can be frozen, the texture will suffer, so expect it to become a bit watery.
Radishes have a very crunchy texture, but they will lose their firmness and become soggy when thawed.
Raw leafy greens, like kale, spinach, etc., should not be frozen raw, as this will affect their flavor and texture. They can, however, be blanched beforehand.
Cucumbers are also very high in water, resulting in a mushy texture after defrosting.
Freezing raw cabbage should also be avoided. You can slice them into quarters and blanch them first if you really want some cabbage in your freezer.
Raw endive, a member of the chicory family, doesn't freeze well. It will suffer color and flavor changes and basically go limp.
Raw zucchini is yet another water-rich veggie on the list of foods that should not be frozen.
Sources: (Women's Health) (Reader's Digest) (Martha Stewart) (National Center for Home Food Preservation)
See also: The best dishes you can freeze
Soft cheeses (such as ricotta, feta, brie, etc.), as well as cream cheese, will suffer changes in their texture when frozen. Cream cheese, for instance, can become very watery.
While there are many foods that are safe and convenient to freeze, others are not so much. This is because the freezing process affects the products in many ways. Some of these foods may suffer changes to their consistency and color, as well as alterations in aroma and taste.
Some foods may become mushy, limp, or watery after thawing, so you may want to check out this list before placing more foods in the freezer. Click on to know what they are.
While freezing yogurt won't kill its healthy live cultures, once it's thawed, the texture will not be the same. Expect more of a grainy product and a loss in creaminess.
You should never freeze these foods
Keep these foods out of the freezer
FOOD Food storage
While there are many foods that are safe and convenient to freeze, others are not so much. This is because the freezing process affects the products in many ways. Some of these foods may suffer changes to their consistency and color, as well as alterations in aroma and taste.
Some foods may become mushy, limp, or watery after thawing, so you may want to check out this list before placing more foods in the freezer. Click on to know what they are.