Freezer secrets: how to best preserve your food

Introduction

The freezer is an amazing resource for those who want to keep food for a long time, helping to keep food fresh for a significantly longer period of time than simply storing it in the refrigerator or at room temperature. Taking advantage of the very low temperatures of the freezer to preserve food not only allows you to preserve the various nutrients and avoid the multiplication of germs and bacteria responsible for spoilage, but also represents an effective method to limit food waste. But like a coin, freezing also has two sides. In fact, it often happens that we realize that some foods, once removed from the freezer and defrosted, have lost their original consistency and also their flavour. This phenomenon is particularly evident when it comes to foods rich in water or other liquids. The reason? Mainly due to ice crystals that form during freezing and which can alter the structure of food cells. Foods that contain a large amount of water, such as fresh fruit and vegetables, are particularly affected by this phenomenon. In light of this, it appears clear that not all foods are suitable for storage in the freezer or in any case, if frozen, they can undergo more or less significant changes. These changes can concern the consistency, the taste, but also the nutritional value. This is why it is important to know which foods are best preserved at low temperatures and which ones can be affected by freezing. In this article, we will focus on the correct storage of food in the freezer. We will explore which foods resist freezing best and which ones undergo changes. We will also suggest freezing techniques to ensure the best possible preservation and to avoid alterations in consistency and flavor as much as possible. The goal is to help you get the most out of your freezer, storing your food correctly and limiting waste, without compromising the quality and pleasure of your food.

Difference between frozen and deep-frozen

The concept of frozen and deep-frozen, in addition to referring to a different food preservation technique, is also closely linked to the temperature to which the latter are subjected. Both methods aim to maintain the properties of food for longer, however, not everyone is aware of the substantial differences between these two techniques. To start, frozen refers to foods that are stored at a temperature of -18°C. This temperature is critical to ensure that the food maintains its organoleptic characteristics and nutritional profile unaltered. The deep-freezing process consists of bringing the food from 0° to -40°C in a short period of time. During this process, the water present inside the food is transformed into micro ice crystals which do not damage the cellular structure of the food, allowing it to keep its nutritional and organoleptic properties intact. Frozen, on the other hand, refers to foods that are stored at a temperature of -12°C. Unlike freezing, the freezing technique occurs slowly, bringing the food from 0° to -18°C in a longer time than freezing. This process causes the formation of larger ice crystals which can alter the cellular structure of the food causing a partial loss of its properties. For this reason, the freezing process can cause a partial alteration of the taste, consistency and appearance of the food. It is important to underline that, although not the same thing, both processes have the aim of preserving food for longer, reducing the risk of degradation and growth of pathogenic bacteria. However, it is essential to pay attention to the temperature and technique used to preserve the nutritional value and texture of the food.

Foods not to freeze

When it comes to preserving food, the freezer is a valuable tool that allows you to extend the life of many products. However, it is important to note that not all foods react well at such low temperatures. Some may experience deterioration in texture, flavor or even nutritional value. Here is a list of foods that should never be frozen, to guarantee their best quality when consumed. Soft cheeses, such as mozzarella, ricotta or brie, should not be frozen. Freezing can change their consistency, making them grainy and less appreciable to the palate. Likewise, milk and cream lose their creamy consistency and tend to separate when frozen, thus altering the quality of the product. Cooked pasta and rice, when frozen and then thawed, tend to become soft and watery, losing their original texture. This happens because freezing causes the cell walls of rice grains and pasta to break down, releasing water during the thawing phase. Salads and leafy greens, such as spinach, romaine lettuce or basil, do not tolerate freezing at all. The low temperature causes the destruction of the cell walls, the loss of water and the consequent loss of crunchiness. Very watery vegetables, such as cucumbers or tomatoes, suffer the same fate. The large quantity of water they possess makes them unsuitable for freezing, as once defrosted they are soft and unappetising. The same principle also applies to fruit: apples and oranges, for example, contain a large quantity of water in their cells, which once frozen causes them to break with the consequent loss of consistency. As for potatoes, if they are frozen raw, they tend to turn black and develop an unpleasant flavor. However, if they are cooked, the starch turns into sugar, altering the flavor and texture. Fried foods with breading, once defrosted, lose the crunchiness of the breading, making the dish less tasty. Whole eggs can expand and crack during freezing, potentially creating a freezer mess. Cured meats, such as ham or bacon, tend to lose their distinctive flavor and become rubbery when frozen. Finally, some desserts, especially those with cream or custard, may separate or become lumpy when defrosted. In summary, it is very important to be aware of which foods can be frozen without losing quality, in order to optimize the use of the freezer and guarantee the best in terms of flavor and nutritional value.

Advice and recommendations

In the food freezing process, some fundamental steps are necessary to ensure the best possible preservation. The first step is to clean and wash the food thoroughly. This is important to eliminate any external elements that could affect the quality of the food during storage. Fruit, vegetables, meat, fish, exactly as you brought them home from the supermarket: wash them under running water and pat them dry with kitchen paper before freezing. A second fundamental principle is to divide foods into small portions. This not only makes it easier to manage the space inside the freezer, but also allows you to defrost exactly the amount of food you need at a given time, avoiding waste. Choosing the right freezer pack can make a big difference. It is essential to use airtight freezer bags or special containers capable of completely isolating the food from the low temperatures of the freezer, without compromising its quality. These types of containers prevent the oxidation of the food, thus avoiding the so-called "freezer taste". Another useful tip concerns food labeling. It is important to get into the habit of placing a label on each freezer package, with the freezing date. This simple gesture helps to keep food rotation under control and consume them within their optimal shelf life. Last but not least, it is essential to keep your freezer clean and organized. In addition to a matter of ordinary hygiene, regular cleaning of the freezer helps maintain the energy efficiency of the appliance and prevents the accumulation of ice, which can limit the space available for storing food. Organizing food correctly inside the freezer also makes it easier to find the products, reducing the time the freezer is open and, therefore, limiting the dispersion of the cold. Freezing food is an excellent solution for preserving nutrients and always having fresh ingredients available. However, as you will have understood, to freeze food correctly it is necessary to follow some fundamental rules. Therefore remember to clean and wash food before freezing, divide it into small portions, use airtight bags or containers and label each package with the freezing date. Finally, don't forget to keep your freezer clean and organized. Happy freezing!