Rising grocery costs make freezing food an obvious way to save money. Raw meat, extra Herbsuntil Leftover wine – In the refrigerator they go. But here’s the problem: Not everything survives a deep freeze. Some foods require special preparation first, and others will turn out as disappointing, inedible versions of themselves.
A Recent CNET poll I found that the average adult wastes about $1,500 on spoiled groceries per year, but the refrigerator can’t save you from everything.
Before you waste your money on groceries that turn to mush, learn about 11 common foods that should never see the inside of your refrigerator.
1. Milk and cream
Keep your dairy products out of the refrigerator or they will separate and curdle.
most Dairy Products cannot be frozen and will become inedible if they are. Milk, cream, yogurt, and sour cream tend to separate when frozen. Once you do this, there will be no bringing them back to their previous state and the thawed result will be grainy, watery or even curdled. Nut milk, on the other hand, can be frozen more successfully.
Ice cream is a well-known exception to the dairy rule because its high sugar content lowers the freezing point and keeps the product soft and palatable.
2. Potatoes
Potatoes shouldn’t even be refrigerated, let alone frozen.
America’s favorite carbohydrate turns mushy and grainy when thawed, a physical state that can’t be used in anything from mashed potatoes to French fries. This is because the water separates from the tuber’s starch, creating a stimulant texture that even scavenger creatures like raccoons can’t digest. It’s okay to freeze cooked or partially cooked potatoes (usually parboiled), as a lot of water is extracted during cooking. Bagged potato products from the freezer section of your local grocery store are treated with chemicals, preservatives, or other specialized preparation methods to ensure that flavor and texture are maintained when frozen.
3. Cheese
There are ways to store all types of cheese that will keep them fresh longer, but the freezer is not one of them.
Annoying ice crystals form when frozen cheesewhich completely changes its flavor and texture. This applies primarily to soft and moldy cheeses, although some hard varieties such as cheddar and jack can withstand a constant draft of cold air if grated first and laid flat in a plastic storage bag.
Read more: Store your cheese properly and you will extend its life by days and even weeks. Here’s how
4. Fried food
Unfortunately, leftover chum chicken cannot be frozen for later.
The best part of Fried food It is, of course, crispy bread. When placed in the freezer, this dough or crumb absorbs the moisture of the appliance and makes the food moist. Plus, fried food is full of, you guessed it, oil, which doesn’t freeze completely and can spoil before the meat or vegetables are cooked. This can lead to bad-tasting meals and a serious bout of food poisoning.
5. Eggs
Eggs have a reasonably long shelf life in the refrigerator, so there’s no need to freeze them.
If you want chewy scrambled eggs, keep them in the refrigerator before preparing. This is due to a process called “clingy“, where the protein molecules in the yolk clump together and make the liquid more solid. The egg content also expands when frozen, causing whole eggs to crack and leak. Avoiding eggs in the fridge means cutting out egg-containing condiments, such as mayonnaise, which become lumpy and unspreadable.
6. Delicate vegetable salad
The lighter green the salad is, the less likely it is to survive freezing.
While some vegetables, including kale, spinach, and collard greens, handle the freezer well, the more delicate, water-dense varieties will fall apart. Keep mixed greens, mesclun, romaine, and lettuce in the vegetable drawer and out of the freezer.
7. Water-dense vegetables
Tomatoes, cucumbers, and other water-dense vegetables are not good candidates for freezing.
If it is a fruit or… vegetable It can be included in a traditional salad, but it will not hold up well in the freezer. This includes products with a high water content such as tomatoes, cucumbers and celery.
8. Avocado
Frozen avocados cannot be revived to use in salads or in guacamole, although they can be dropped into a healthy smoothie or shake.
Also, beloved avocados will not do well at very low temperatures. When it melts, it will immediately start turning brown. No one wants to dip their way through brown guacamole. Although you can’t revive frozen avocado to spread on toast or dip on taco night, you can use it as an ingredient in smoothies.
9. Whole citrus fruits
Your best option with a surplus of citrus is to juice the fruit and freeze the juice for use in recipes and cocktails later.
Some dense fruits, such as berries and mangoes, do well in the refrigerator, but citrus fruits won’t keep their shape well. Whole citrus fruits will become mealy after thawing. If you have an abundance of lemons, limes, or oranges, your best bet is to do this juice them and freeze the juice for later.
10. Cooked pasta and rice
Leftover cooked rice and pasta can be safely frozen but will lose much of their structure and texture when reheated.
You can freeze cooked pasta and rice, but that doesn’t mean you should. The water content causes the cells in pasta and grains to explode, resulting in soggy, dreary leftovers that can’t be salvaged even with delicious sauces.
The pasta will almost certainly come out of the refrigerator rough. Rice is a little more durable, but consider vacuum sealing it to preserve moisture before putting it in the refrigerator for preservation.
11. Bottled or canned drinks
We’ve all tried to quickly chill beer or soda in the refrigerator.
Who hasn’t tried to cheat time by chilling a can or bottle of lukewarm beer in the fridge, only to forget about it and come back to find a frozen disaster? If you’re using your freezer to chill canned or bottled drinks, it’s wise to set a timer for 10 minutes so hard drinks don’t freeze and explode.
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