Foods You Should Not Freeze

Most foods can be frozen, however not all food freeze well and many can experience some deterioration of texture in particular, upon defrosting. Food, which contain lot of water like meat, pantry items, can withstand freezing temperatures, but their quality may get hampered.

The cardinal rule of freezing is that if it does not taste good to begin with, it will not taste any better after freezing. In fact, it will taste worse. There are some foods that you should never freeze. Some of them are mentioned below.

Eggs in their shell provides a threat to one's health if frozen. Freezing temperatures cause the eggs water content to expand, which causes the shell to crack, thus allowing the bacteria to enter inside.

Fresh water rich vegetables such as celery, lettuce and cucumber, though it freezes easily, but when the ice crystals melt on it, they become soggy.

Soft cheeses with high water content, loose their fluffy texture when the water in it turns to room temperature, reported indiainteracts.

Food emulsions, such as mayonnaise and cream when frozen, develop large crystals, which punctures the cell walls and when they thaw, the foods separate and curdle.

Fried foods get soggy when thawed.

Gravies or sauces made with flour or corn starch as thickening agents, gets separated when frozen.

Cooked pasta gets soggy if freezed, while slightly uncooked pasta freezes well.

Always, keep this list in mind, before you put things inside the freezer. And remember that it all happens, when things are frozen alone, so when these foods are frozen with other ingredients, it may produce a different result.

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