Frozen food: the definitive guide on what you can and cannot keep in the freezer
Introduction
Freezing food is a simple and practical way to extend its shelf life and preserve its freshness. This means we can reduce food waste and save money in the long run, without having to sacrifice the quality of our meals. Furthermore, freezing food allows us to organize our refrigerator and our pantry more effectively, also saving precious time for preparing our lunches and dinners. However, not all foods are suitable for storage in the freezer. Some foods may lose their texture, flavor or freshness when frozen, while others may simply not resist the freezing process and become toxic to our body. For this reason, it is important to know which foods can be frozen without problems and which, instead, we should avoid putting in our freezer. In this article, we will give you some useful tips on how to use your freezer correctly to extend the life of foods and save money, as well as give you a list of foods that you can freeze without problems and those that you should avoid freezing. This way, you can effectively organize your pantry and refrigerator, save time and money preparing meals, and ensure the safety of the people you serve your food to. In general, it is essential to follow the indications on food labels, as they often indicate whether the product can be frozen or not and for how long. Furthermore, it is important to thoroughly clean the food before freezing it, removing any damaged parts or those contaminated by bacteria or microorganisms. Finally, it is also important to know how to properly store frozen food. To avoid the formation of ice on the food, it is advisable to use airtight bags and containers, in order to reduce the contact of the air with the food. Furthermore, it is important not to overfill the freezer, in order to allow the cold to circulate freely and ensure an even temperature inside. By following these tips, you can extend the shelf life of foods, preserve their quality, and save money and time preparing your meals. Always remember to follow the directions on food labels and to use your freezer correctly to ensure the safety and health of the people you offer your food to.
Foods not to be frozen
Not all foods are suitable for storage in the freezer, as they can lose their flavour, texture and create risks for food safety. Among the foods to avoid raw celery, lettuce, soft cheeses, mayonnaise and others. Let's start with raw celery. This vegetable is composed mostly of water, and freezing it can cause its cell walls to rupture. This causes a change in texture and flavor, making it unappetizing when thawed. While cooked celery can be frozen, raw celery is not recommended. Lettuce is also not suitable for freezing. The water content in lettuce is very high, making it brittle and susceptible to freezing. Frozen lettuce will turn black and mushy, and purée when thawed. Even fresh herbs such as parsley or basil cannot be stored in the freezer, as the ice tends to get incorporated into the leaves and alter their texture. Soft cheeses such as brie, camembert or ricotta should be eaten fresh, as freezing makes them watery and distorts their texture. However, hard or semi-hard cheeses such as Parmesan or Cheddar can be frozen without problems. Additionally, mayonnaise and other egg-based condiments such as hollandaise sauce, béchamel sauce or béchamel sauce should be eaten fresh, not frozen. These foods contain a high water content, which, as we have seen, does not resist freezing well. Also, freezing can reduce the flavor of mayonnaise and other condiments. Finally, there are other foods that should not be frozen. Some fruits and vegetables such as apples, pears, tomatoes, cucumbers and peppers can alter their cellular structure and become watery and mushy. Raw eggs should also be avoided, as the contents expand and could cause the shell to crack. Before freezing it is always best to make sure that the food to be stored is suitable for the procedure. Reading the labels and knowing the properties of foods helps to avoid waste and to maintain a healthy and balanced diet.
Whole eggs
Eggs are a very versatile food in the kitchen and are in great demand for the preparation of various dishes. However, sometimes it can happen that you buy too many or are unable to consume them all by the expiration date. In these cases, it can be useful to know if it is possible to freeze whole eggs. The answer is yes, it is possible to freeze eggs, but only without shell, both yolks and whites, cooked or raw. During the freezing process, the contents of the shell expand, causing them to crack. Therefore, to avoid this inconvenience, the shell must be removed. To freeze eggs, simply beat them and place them in airtight containers or airtight food bags, in portions of one or two eggs. Alternatively, you can separate the egg whites from the yolks and freeze them separately. Frozen eggs can optionally be thawed in the refrigerator or at room temperature, but it's important to keep them away from other foods to avoid cross-contamination. Once defrosted, they can be used to prepare a wide variety of dishes, such as omelettes, stir-fries, desserts, etc. However, there is one drawback to freezing whole eggs: The texture of the yolk becomes rubbery when frozen. This is because the yolk contains more fat than the egg white, which can lead to separation of the parts during the freezing process. To avoid this problem, you can cook the egg yolks before freezing them. This way, you'll avoid separation and you'll get a better texture when thawed. In summary, if you have too many eggs and want to avoid waste, you can freeze them but only without the shell and, preferably, after having beaten or cooked them. By following these simple instructions, you will be able to preserve the freshness of the food and try it in different recipes even at a later time.
Celery, Lettuce, Green leafy vegetables (raw)
Celery, salads and raw leafy greens are important foods for maintaining a healthy, balanced diet due to their high vitamin and nutrient content. However, these foods are not suitable for freezing as they lose their texture and flavour. Freezing these vegetables can result in the loss of some of the essential nutritional properties. In fact, the freezing process causes the internal cells of vegetables to rupture, resulting in a loss of water and nutrients upon their exposure to the cold air of the freezer. As a result, after freezing, these vegetables may appear wilted and tasteless, unsuitable for eating raw such as in salads or fresh juices. However, one solution for preserving these foods for future use may be blanching before freezing. Blanching is a process that involves immersing vegetables in boiling water for a short period of time, followed by immersing them in cold water to stop the cooking. This process facilitates the retention of nutrients and prevents loss of flavor and texture. Blanching celery, salads and leafy greens before freezing makes it possible to use them later in soups, stews and other hot dishes. The cooking process allows the vegetables to keep their texture and not lose their flavour. Additionally, blanched vegetables can be stored for longer periods in the freezer than their raw counterparts. In summary, if you want to freeze celery, salads or leafy greens, you should blanch them first to preserve their flavor and nutrition. This allows you to always have fresh and healthy vegetables available to use in various preparations throughout the year. Always remember to choose the freshest and best quality ones to obtain the maximum nutritional and gustatory benefit.
Cheeses: which ones to freeze and which ones not to put in the freezer
Cheeses are one of the most loved foods in the world, but when it comes to preserving them, many people are unsure of what to do. Sure, putting some cheese in the freezer might be an easy way to cut down on waste, but not all cheeses are created equal when it comes to freezing them. Hard Cheeses Hard cheeses, such as Parmesan, Pecorino Romano and Grana Padano, can be successfully frozen for up to three months. These cheeses retain their texture and flavor when frozen. What's important is to warm them slightly to room temperature, then wrap them in plastic wrap or a food bag before placing them in the freezer. In this way, the possibility of ice crystals forming on the surface of the cheese is reduced. Soft Cheeses Soft cheeses, such as Brie, Gorgonzola and Camembert, are not good candidates for freezing. These cheeses already have a soft, creamy texture, so when frozen and then thawed, they tend to become mushy and watery. Freezer temperature also has an impact on texture. If the freezer isn't cold enough, these cheeses could develop mold or harmful bacteria that could ruin the cheese. Fresh Cheeses Fresh cheeses, such as ricotta and crescenza, are not suitable for storage in the freezer. These cheeses have a delicate texture that could easily be damaged by freezing. Also, when these cheeses are thawed, they tend to separate and become watery. Semi-soft cheeses Semi-soft cheeses, such as asiago and taleggio, can be frozen, but there are some precautions to take before doing so. It's important to warm them slightly to room temperature and wrap them in plastic wrap or a food bag before placing them in the freezer. In this way, the possibility of ice crystals forming on the surface of the cheese is reduced. In general, freezing cheeses should be avoided as much as possible due to changes in texture and flavor. However, if you do need to freeze them, it's important to follow the precautions outlined above to ensure the best possible quality.
Vegetables not to be frozen raw
Vegetables not to be frozen raw If you are used to freezing every food that passes through your hands, know that not all vegetables can be frozen raw. In fact, some vegetables, such as potatoes, radishes, courgettes and tomatoes, can lose their consistency if frozen raw. Better to choose to freeze them already cooked, to avoid ending up with soft and tasteless vegetables. Potatoes, for example, contain a large amount of starch, which crystallizes during the freezing process and causes the potato to lose its original consistency. The same goes for radishes and zucchini, which can become too mushy and watery when frozen raw. Better to cook them first and then freeze them, so you'll end up with vegetables ready to use at any time. Tomatoes, usually used in sauces or gravies, also lose texture when frozen raw. If you intend to freeze them, it is preferable to blanch and peel them before proceeding with freezing. In general, when you want to freeze vegetables, it is always better to opt for cooking before freezing. In this way, nasty surprises will be avoided and you will end up with ready-to-use food without losing taste and texture. In addition to vegetables, even boiled pasta and rice should not be frozen, as they would lose their consistency and flavour. Better to use them immediately or store them in the refrigerator for a couple of days. If, on the other hand, you want to freeze pasta or rice-based dishes, it is better to cook them al dente and then freeze them, in order to prevent them from losing consistency during the freezing process. In general, freezing food is an excellent solution to always have tasty and nutritious food available, especially when you have little time to cook. However, it is important to carefully choose the food to be frozen and the appropriate freezing method, to avoid compromising its quality and consistency. By following a few simple rules and tips, freezing food will become child's play!
Fruits not to be frozen
Most fruits have a better texture and flavor when eaten fresh. However, in some cases, it may be useful to freeze them to preserve them for a long time or to use them in different preparations. In general, fruit has a texture rich in water and natural sugars, which can change during the freezing process. This can lead to a loss of texture and a change in flavour. The good news is that there are some exceptions that can be considered when freezing fruit. First, strawberries and berries can be frozen, but it's worth noting that they will lose texture when eaten fresh. Therefore, it would be advisable to cook them before freezing them. In this way, the texture will remain more stable and the flavor will be guaranteed. Although it seems obvious, not all types of fruit lend themselves to freezing. For example, fruits such as tomatoes or apples are not suitable for freezing, as they risk losing their flavor and texture. These fruits tend to become soft and watery during the defrosting process. Likewise, fruits such as bananas or pineapples are not normally used for freezing, as their texture changes significantly and they become so soft that they are difficult to prepare. In summary, choosing the right fruit for freezing can be important in keeping the flavor and texture intact. If the fruit to be frozen has a soft texture or a high water content, such as strawberries or berries, the best option would be to cook them before freezing. In this way, it can be ensured that the frozen fruit remains tasty and of a good texture. Also, avoid freezing fruits such as apples or tomatoes, as they have a too soft texture that could be spoiled during the defrosting process. In any case, before freezing fruit, it is advisable to check its conservation and shelf life, to ensure that it remains fresh and healthy. Proper choice and preparation can be the key to preserving fruit in the best possible way.
Sauces: Don't freeze them
Sauces are an important element of our diet, as they can enrich and improve the flavor of many dishes. However, not all sauces are suitable for keeping in the freezer. Some of them, such as mayonnaise, ketchup, béarnaise sauce, tuna sauce or tartar, should not be placed in the freezer as they risk losing their original texture. In particular, mayonnaise and raw egg-based sauces can be unsafe if frozen: in the freezer, the water contained in the components of the sauce freezes, creating crystals that break the emulsified structure of mayonnaise and other similar condiments. Béarnaise sauce, made with butter, egg yolk and anchovies, is also not suitable for freezing as it risks separating and becoming granular, also losing its original flavour. Cream-based sauces such as sour cream should also not be stored in the freezer. In fact, if frozen, they risk losing their soft and creamy texture, becoming lumpy and unpleasant on the palate. In conclusion, if you intend to freeze foods containing sauces, it is important to pay attention to the various types of condiments used. It is best to avoid storing sauces made from ingredients such as raw eggs, butter and sour cream in the freezer, as they risk losing their original consistency. Instead, you can opt for sauces based on tomatoes, vegetables and spices, such as Bolognese sauce, tomato sauce or mushroom sauce, which can be frozen without losing their intense and original flavour. In any case, for correct food preservation, it is important to follow the instructions given on the packages and on the expiry date of the individual ingredients that make them up.
