If you want crisp, flavorful salad greens,
don't put them in the freezer. Greens will wilt and become soft and
limp after they're frozen, and they'll also lose their flavor. Instead,
store your washed and dried greens in the refrigerator, ideally wrapped
in a paper towel in a plastic bag.
2)Milk
- Frozen
milk will be lumpy when you thaw it, so freezing it is not the best
idea if you want to drink it straight. If you're planning to use the
milk in cooking, however, thawed milk can work. Just make sure that when
you defrost it, you let it sit in the refrigerator for many hours -- up
to a day.
3)Fried Food
The
best part about fried food -- the crispy, crunchy, greasy goodness --
will all but disappear if you put it in the freezer. Delicious, fried
batter will turn soft, moist and mushy. What's the point of eating fried
chicken if the coating doesn't crunch when you sink your teeth into it?
What's worse
4)Eggs In Their Shell
You
know how liquid expands when it turns solid (which is why you should
choose appropriate containers and leave a little extra room when storing
liquids in the freezer)? Eggs are no exception. The liquid inside will
harden, expand and crack the shell. Worst case scenario: You'll be left with an eggy mess that will leave your freezer smelling rotten. Best case: You'll have unusable eggs.
5) Raw Fruits And Vegetables
Fruit
and vegetables with a high water content will turn icy in the freezer,
and they won't thaw well. Instead of returning to their crispy, crunchy
state, they'll turn limp and soggy. No one wants to eat a limp piece of
celery or a soggy cucumber.
6) Sour Cream
Freezing
sour cream will cause it to separate, and that's just gross. You can
stir it back together and use it in cooking, but you definitely don't
want to eat it alone after it's been frozen and thawed.
7)Crumb Toppings
Crumb
toppings on things like casseroles, mac and cheese or pies will suffer
the same fate as the exterior of fried food -- they'll become soft and
soggy. When the whole point of a crumb topping is to bring crunch and
new textures to a dish, you'd better not risk putting it in the freezer.
You can defrost the casserole and add the crumb topping later
8)Yogurt
We're
not talking frozen yogurt here. We're talking yogurt that is frozen.
Okay, that's confusing, but you get the point. Putting yogurt, Greek or
otherwise, in the freezer will change the texture. You won't end up with
something like the frozen yogurt that has taken over America in the
last few decades. You'll end up with something you don't want to eat.
Like sour cream, the yogurt will separate. It'll be acceptable for
cooking if you really want to use it, but otherwise not great to eat on
its own.
9)Potatoes
Because
potatoes have a high water content, ice crystals will form when you put
whole, raw ones in the freezer. You'll be left with a mushy potato when
you go to thaw it. Potatoes are best kept in a cool, dry place. If you
absolutely want to freeze potatoes, you could try cooking them first --
they may still thaw out a little watery, but depending on how you cooked
them, you have a better shot at turning out with something edible.
10) Cheese
With
cheese's long fridge life, there's really no need to put it in the
freezer. If you put a hard cheese in the freezer, it will turn crumbly
and mealy. If you put soft cheese in the freezer, the moisture will
crystalize the cheese's light, fluffy texture. Cheese (at least the good
kind) is really delicate -- don't mess with putting it in the freezer.
11)Egg White Based Frosting
Frosting made from egg whites will lose its fluffiness and emit liquid if put in the freezer. This could completely ruin your cake -- and that's just a crime.
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