The freezer has become an important kit in our kitchen. Every day we find in shops more and more frozen foods and ingredients to make our lives easier and quicker when cooking a meal.. but did you know that not all foods and ingredients can be frozen?
Here’s a list of 5 ingredients you should not freeze:
Cakes and desserts
Would you eat a discoloured and ugly looking piece of cake? Well this is what happens when you freeze cakes and desserts. When these foods are frozen they tent to crack, their flavour changes and they lose their original consistency. Furthermore is not even advisable to keep them in the fridge when they have artificial colouring because they lose their sharpness and become less appetising looking.
We all freeze fresh fish and although there is no problem at all with this a different matter is when freezing cooked fish. The best way to freeze cooked fish is packed in a vacuum sealed bag, this will extended its freezer shelve time to even 3 months. But be careful when vacuum sealing cooked fish for freezing, check the pouch or bag is not damaged in any way. Wholes, tears or any damage will make air to come into the bag producing the fish to quickly absorb humidity turning it into a soft bad quality substance not suitable for consumption.
Fruits and vegetables with high water content
Have you ever experienced when thawing frozen fruits that they have reduced to half of their size? Some vegetables such as cucumbers, tomatoes and lettuces are composed by cells containing a lot of water, so when these vegetables are frozen they create ice crystals that are much bigger than their original water cells. This process then creates a rupture of the cell walls which leads to the loose of the structural integrity of the ingredient, an ugly looking appearance and a change of its flavour.
Creams and soups
If you’re thinking in freezing soups or creams you should know that by doing this the food will go through a process of separating its solid from its liquid part, making the food to look different when thawing.
However, if you still need to freeze soups or creams the best advice is to avoid using potatoes as these do not freeze very well, avoid seasoning creams before freezing, and consume them within a few hours of thawing them.
Mayonnaise and eggs
Eggs when still in their raw egg shell form will break or crack open as soon as they are frozen. Mayonnaise when frozen turns into a thick mass due to its ingredients that makes it really unusable. However, egg whites can be frozen for future use, as long as they are kept in an air tight container and not beaten.
So when browsing in your supermarket isle remember which ingredients should not be frozen to avoid any surprises. Of course the best thing is always to cook fresh, but in those times when simply work, time and everyday life gets in the way freezing comes as a life saver.
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