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© Shutterstock
0 / 29 Fotos
Eggs (in the shell)
- 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.
© Shutterstock
1 / 29 Fotos
Watermelon slices
- Freezing watermelon is not dangerous in any way, but its water-rich cells will be affected when you thaw them, losing the original texture.
© Shutterstock
2 / 29 Fotos
Celery
- 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.
© Shutterstock
3 / 29 Fotos
Pasta
- If you like your pasta cooked al dente, skip the freezer. Cooked pasta will lose both its flavor and consistency, becoming mushy.
© Shutterstock
4 / 29 Fotos
Rice
- 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.
© Shutterstock
5 / 29 Fotos
Milk
- Curdling may actually occur when you defrost milk. This happens because dairy products are usually emulsified.
© Shutterstock
6 / 29 Fotos
Yogurt - 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.
© Shutterstock
7 / 29 Fotos
Fried foods
- 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.
© Shutterstock
8 / 29 Fotos
Potatoes
- 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.
© Shutterstock
9 / 29 Fotos
Apples
- 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.
© Shutterstock
10 / 29 Fotos
Soft cheeses
- 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.
© Shutterstock
11 / 29 Fotos
Fresh herbs
- You can freeze a number of fresh herbs but don't expect them to stay firm when you defrost them.
© Shutterstock
12 / 29 Fotos
Meringue
- Meringue is made with egg whites and sugar, two ingredients that will not freeze well. The result will be separation and excess water.
© Shutterstock
13 / 29 Fotos
Jell-O
- Gelatin will lose its firmness and basically turn into liquid when thawed. You can, however, eat frozen Jell-O!
© Shutterstock
14 / 29 Fotos
Marshmallows
- The same problem applies to marshmallows. This is because they, too, have quite a lot of gelatin.
© Shutterstock
15 / 29 Fotos
Paprika
- Freezing powdered paprika can alter its taste. Other spices, like curry powder and cloves, will also taste different when frozen.
© Shutterstock
16 / 29 Fotos
Icing
- Freezing icing can make the sugar feel granulated. As for frostings made with egg whites, these will separate when thawed.
© Shutterstock
17 / 29 Fotos
Lettuce
- Unless you like your lettuce mushy, don't freeze it! Lettuces are mostly water, and the thawing process negatively impacts them.
© Shutterstock
18 / 29 Fotos
Mayonnaise
- 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.
© Shutterstock
19 / 29 Fotos
Tomatoes
- 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.
© Shutterstock
20 / 29 Fotos
Crumb-topped foods
- Who doesn't love a nice crispy crumble dessert, right? Exposure to freezing temperatures will however make it soggy.
© Getty Images
21 / 29 Fotos
Sour cream
- While sour cream can be frozen, the texture will suffer, so expect it to become a bit watery.
© Shutterstock
22 / 29 Fotos
Radishes
- Radishes have a very crunchy texture, but they will lose their firmness and become soggy when thawed.
© Shutterstock
23 / 29 Fotos
Leafy greens
- 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.
© Shutterstock
24 / 29 Fotos
Cucumbers
- Cucumbers are also very high in water, resulting in a mushy texture after defrosting.
© Shutterstock
25 / 29 Fotos
Cabbage
- 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.
© Shutterstock
26 / 29 Fotos
Raw endive
- Raw endive, a member of the chicory family, doesn't freeze well. It will suffer color and flavor changes and basically go limp.
© Shutterstock
27 / 29 Fotos
Raw zucchini
- 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
© Shutterstock
28 / 29 Fotos
© Shutterstock
0 / 29 Fotos
Eggs (in the shell)
- 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.
© Shutterstock
1 / 29 Fotos
Watermelon slices
- Freezing watermelon is not dangerous in any way, but its water-rich cells will be affected when you thaw them, losing the original texture.
© Shutterstock
2 / 29 Fotos
Celery
- 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.
© Shutterstock
3 / 29 Fotos
Pasta
- If you like your pasta cooked al dente, skip the freezer. Cooked pasta will lose both its flavor and consistency, becoming mushy.
© Shutterstock
4 / 29 Fotos
Rice
- 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.
© Shutterstock
5 / 29 Fotos
Milk
- Curdling may actually occur when you defrost milk. This happens because dairy products are usually emulsified.
© Shutterstock
6 / 29 Fotos
Yogurt - 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.
© Shutterstock
7 / 29 Fotos
Fried foods
- 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.
© Shutterstock
8 / 29 Fotos
Potatoes
- 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.
© Shutterstock
9 / 29 Fotos
Apples
- 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.
© Shutterstock
10 / 29 Fotos
Soft cheeses
- 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.
© Shutterstock
11 / 29 Fotos
Fresh herbs
- You can freeze a number of fresh herbs but don't expect them to stay firm when you defrost them.
© Shutterstock
12 / 29 Fotos
Meringue
- Meringue is made with egg whites and sugar, two ingredients that will not freeze well. The result will be separation and excess water.
© Shutterstock
13 / 29 Fotos
Jell-O
- Gelatin will lose its firmness and basically turn into liquid when thawed. You can, however, eat frozen Jell-O!
© Shutterstock
14 / 29 Fotos
Marshmallows
- The same problem applies to marshmallows. This is because they, too, have quite a lot of gelatin.
© Shutterstock
15 / 29 Fotos
Paprika
- Freezing powdered paprika can alter its taste. Other spices, like curry powder and cloves, will also taste different when frozen.
© Shutterstock
16 / 29 Fotos
Icing
- Freezing icing can make the sugar feel granulated. As for frostings made with egg whites, these will separate when thawed.
© Shutterstock
17 / 29 Fotos
Lettuce
- Unless you like your lettuce mushy, don't freeze it! Lettuces are mostly water, and the thawing process negatively impacts them.
© Shutterstock
18 / 29 Fotos
Mayonnaise
- 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.
© Shutterstock
19 / 29 Fotos
Tomatoes
- 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.
© Shutterstock
20 / 29 Fotos
Crumb-topped foods
- Who doesn't love a nice crispy crumble dessert, right? Exposure to freezing temperatures will however make it soggy.
© Getty Images
21 / 29 Fotos
Sour cream
- While sour cream can be frozen, the texture will suffer, so expect it to become a bit watery.
© Shutterstock
22 / 29 Fotos
Radishes
- Radishes have a very crunchy texture, but they will lose their firmness and become soggy when thawed.
© Shutterstock
23 / 29 Fotos
Leafy greens
- 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.
© Shutterstock
24 / 29 Fotos
Cucumbers
- Cucumbers are also very high in water, resulting in a mushy texture after defrosting.
© Shutterstock
25 / 29 Fotos
Cabbage
- 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.
© Shutterstock
26 / 29 Fotos
Raw endive
- Raw endive, a member of the chicory family, doesn't freeze well. It will suffer color and flavor changes and basically go limp.
© Shutterstock
27 / 29 Fotos
Raw zucchini
- 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
© Shutterstock
28 / 29 Fotos
You should never freeze these foods
Keep these foods out of the freezer
© Shutterstock
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.
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